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Fluffy Vanilla Coconut Gluten‑Free Cupcakes (Low Sugar Homemade Frosting!)

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Servings: 9

Ingredients

  • 1 cup Cassava Flour
  • 1 Tbsp Arrowroot Flour
  • 2 tsp Baking Powder
  • 1/2 tsp Sea Salt
  • 2 whole Egg Whites
  • 3/4 cup Cane Sugar Organic
  • 6 Tbsp Butter Unsalted
  • 1 tsp Pure Vanilla Extract
  • 1/4 tsp Almond Extract
  • 1/2 cup Milk

Frosting

  • 1 cup Coconut Butter
  • 1/4 cup Honey
  • 6 Tbsp Milk
  • 1 tsp Pure Vanilla Extract

Toppings

Instructions

  • Whisk dry ingredients together in 1 bowl
  • -Beat egg whites, and add in 1/4 cup sugar beating until foamy in a 2nd bowl
  • -In a 3rd bowl beat butter until smooth, then add remaining 1/2 cup sugar and beat
  • -slowly add in strawberry purée and dry ingredients into the butter bowl, beating continuously
  • -add in extracts and milk, and mix
  • -add in egg white mixture and beat until smooth
  • -pour into 9 cupcake liners and bake at 350 for 17-18 minutes
  • -after 5-10min remove cupcakes from pan to a cooling rack to finish cooling
  • Decorate:
  • -process frosting ingredients together until smooth and place in a piping bag, or simply spread overtop cupcakes
  • -sprinkle coconut flakes overtop
  • -for ears cut marshmallows in half (yes you can use my homemade protein marshmallows!), and dip in naturally colored pink sprinkles
  • -use mini chocolate chips for eyes and naturally colored pink chocolate gems for noses
  • -enjoy!

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