Coconut Cupcake (Gluten Free, Paleo)

If you have been following my blog you may have noticed by now that I LOVE coconut and that I include it in my recipes quite often. I think you will agree with me that the combination of coconut and chocolate is just perfect and delicious.  I thought a chocolaty coconut muffin topped with a light and fluffy coconut whipped cream would be a wonderful idea and I am quite pleased with the way this recipe turned out.

To keep these Coconut Cupcakes gluten free, dairy free and Paleo I used almond flour, coconut oil, coconut butter, coconut milk and raw honey. The muffins have a chocolaty and coconuty taste and the consistency is fluffy, light and soft. You may want to adjust the sweetness to your liking, but for me 2 tablespoon of honey was just the right amount.

This recipe makes 6 cupcakes and is best eaten right away if you top it with the coconut whipped cream. The muffins alone can be stored in an air tight container at room temperature. Decorate your cupcakes with sprinkled toasted shredded coconut (toast the shredded coconut in the oven for a few minutes at 300°F and watch it closely so it does not burn).

Paleo Coconut Cupcake

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Coconut Cupcake (Gluten Free, Paleo)
  • 1 cup almond flour
  • ¼ teaspoon baking soda
  • 3 tablespoons raw cacao powder
  • ¼ cup shredded coconut, unsweetened
  • 2 tablespoons coconut butter
  • 1 egg
  • 2 tablespoons coconut oil
  • ½ cup full fat coconut milk
  • 2 tablespoons raw honey
  • 1 teaspoon vanilla extract
Coconut Whipped Cream Frosting:
  • 1 can (13.5 oz) full fat coconut milk
  • 1 teaspoon vanilla extract
  1. in a large bowl, combine the almond flour with the baking soda, raw cacao powder and shredded coconut
  2. in a separate bowl, whisk together the coconut butter, egg, coconut oil, coconut milk, honey and vanilla extract, then using a rubber spatula, gently mix in the almond flour mixture
  3. spoon batter into paper lined muffin cups and bake at 350°F for about 20 minutes or until the edges start to turn brown
  4. cool for 1-2 hours and then top with coconut whipped cream frosting
  5. sprinkle with toasted shredded coconut and serve
Coconut Whipped Cream Frosting:
  1. place a can of full fat coconut milk in the fridge overnight with the lid open. The coconut milk will thicken and separate from its water
  2. scoop the solid coconut cream that forms on the top of the can and place it in a bowl. Be careful not to mix the solid coconut with the water in the bottom of the can.
  3. add the vanilla extract and whip the coconut with a hand mixer until fluffy

Recipe makes 6 Coconut Cupcakes

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  1. Mimi May 27, 2013 at 10:15 am Reply

    Good recipe but there must be a mistake 1/4 cup of baking soda?

    • adriana May 27, 2013 at 10:27 am Reply

      oops…I fixed it. Thanks for pointing that out

  2. Chessie May 27, 2013 at 1:42 pm Reply

    These coconut cupcakes look amazing, I can’t wait to try them! My only question before I try them is, what’s the difference between coconut butter and coconut oil?
    Thanks 🙂

    • adriana May 28, 2013 at 9:16 am Reply

      Coconut oil is JUST the oil that is extracted from the meat.

      Coconut butter is the whole meat of the coconut pureed into a creamy butter. You can make your own by blending shredded coconut until creamy like peanut butter.

  3. Amy Potts (@destingirl54) May 27, 2013 at 6:48 pm Reply

    why leave the coconut milk can open in the fridge?

    • adriana May 28, 2013 at 9:25 am Reply

      the coconut separates from the water and forms a thick coconut cream that you can whip similarly to heavy whipped cream

  4. Roya May 27, 2013 at 7:05 pm Reply

    is it possible to substitute the cocoa butter with just regular butter?

    • adriana May 28, 2013 at 9:27 am Reply

      the recipe does not call for cocoa butter, it calls for coconut butter which is the whole meat of the coconut pureed into a creamy butter. You can make your own by blending shredded coconut until creamy like peanut butter.

  5. Krystal May 27, 2013 at 9:11 pm Reply

    Is almond flour and almond meal the same thing? Is almond meal ok to use??

    • adriana May 28, 2013 at 9:28 am Reply

      they are the exact same thing: finely ground up almonds

  6. Susan H Kanarick May 28, 2013 at 5:41 am Reply

    too funny – I printed out the first recipe with 1/4 cup baking soda and figured there must be a new recipe update, and checked today and there was a correction..all items out on the island ready to go into the mix, and stopped at the baking soda. Glad there was a new updated recipe. Thanks for all your work in getting this recipe to us to use.

  7. Emma June 3, 2013 at 3:45 pm Reply

    I made these and they were great! I wasn’t a fan of the coconut in the cupcake but I think the oil/butter/milk would provide enough coconut flavor. That is just my personal preference though. Great recipe!

  8. Karina June 15, 2013 at 9:56 am Reply

    How would I adjust this recipe if I wanted to use coconut flour instead of almonds? I am looking to avoid nuts altogether.

    • adriana June 17, 2013 at 10:45 am Reply

      it is best to use a recipe that uses coconut flour. If you substitute it here in this recipe it will not work unless you adjust the amounts of other ingredients. You could try to make this using this recipe for Blueberry Muffin made with coconut flour

  9. coconutoilgood July 17, 2013 at 2:00 am Reply

    oh yum, this recipe looks to die for. You might also like my coconut oil cupcakes that are sugar free, check out out.

  10. Val July 30, 2013 at 12:25 pm Reply

    these was sooooo good! I used Nutlex butter instead of Coconut butter (didn’t have any). Just a quick question- I left the can of Coconut milk overnight in the fridge (opened) tried whipping it last night however it never whipped. I did heat it up and used it as a warm sauce, so no wastage. But I would like to know where I went wrong 🙁

  11. Fudge August 11, 2013 at 10:03 am Reply

    Hi I love your recipes they are absolutely mouth watering. I have a question, I only use palm or coconut sugar because of the GI, so what would be the equivalent of instead of honey? In this recipe you use 2 tablespoons honey. Also can i use coconut cream concentrate instead of coconut butter?? Also i have coconut powder what would be equivalent be in powder instead of liquid? Thanks and once again your recipes are great.

    • adriana August 13, 2013 at 10:36 am Reply

      You can use coconut sugar in place of honey. Honey is sweeter than coconut sugar so I suggest you add it to the batter a little at the time until you find it is sweet enough. Be careful not to over mix the batter though or the almond flour will become oily. Coconut butter is simply dried shredded coconut processed until it the oils release and it becomes creamy like peanut butter. You can do this using a food processor.

  12. Fudge August 12, 2013 at 1:13 am Reply

    sorry I meant vanilla powder and not coconut powder, I was tired when I wrote that. I look forward to your replies, once again thanks

    • adriana August 13, 2013 at 10:37 am Reply

      yes you can use ground vanilla in place of liquid. Use the same amount.

  13. Shay February 10, 2014 at 6:20 am Reply

    I was wondering if there is a way to make these without cocoa my dad is allergic to chocolate.

    • adriana February 10, 2014 at 7:14 am Reply

      Shay, you can omit the cacao in this recipe.

  14. Jessica October 5, 2014 at 10:13 am Reply

    can I use this recipe for a cake?

    • adriana October 7, 2014 at 3:36 pm Reply

      Probably yes, but I haven’t tried it.

  15. Heidi October 19, 2014 at 3:12 am Reply

    Is this for 12 or 24 cupcakes?

    • adriana October 19, 2014 at 10:19 am Reply

      Heidi, this recipe makes 6 cupcakes.

  16. Tim May 19, 2016 at 12:17 pm Reply

    Thanks for the heads up on buying the right kind of coconut milk for the frosting in the comments and not the recipe.

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