Best Gluten Free Cocoa Coconut Cupcakes Recipes

GLUTEN-FREE COCONUT CUPCAKES

Gluten-Free Coconut Cupcakes image

Here is a delicious, gluten-free coconut cupcake recipe. A personal fave of mine!

Provided by Gluten-Free Desserts

Time 1h

Yield 24

Number Of Ingredients 16

Ingredients

2 cups white sugar
1 tablespoon guar gum
1 tablespoon baking powder
¾ teaspoon kosher salt
1 ⅓ cups sorghum flour
1 tablespoon sorghum flour
⅔ cup cornstarch
1 tablespoon cornstarch
⅔ cup tapioca flour
1 tablespoon tapioca flour
1 cup unsalted butter, diced
5 large eggs
1 ¼ cups buttermilk
1 tablespoon Mexican vanilla extract
2 tablespoons almond extract
1 pound sweetened shredded coconut

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
Combine sugar, guar gum, baking powder, and kosher salt in the bowl of a stand mixer fitted with the paddle attachment. Add all of the sorghum flour, all of the cornstarch, and all of the tapioca flour. Mix on low speed for several rotations to evenly distribute the dry ingredients.
Drop diced butter into the bowl and mix on the lowest setting until it looks like thick, dry sand, about 2 minutes. Add eggs and mix on low speed for 30 seconds. With the mixer running on low, pour in buttermilk, vanilla, and almond extract; slowly increase the speed to high, one gear at a time. Mix until batter casts out big, beautiful, folding waves, about 1 1/2 minutes. Fold in shredded coconut.
Use an ice cream scoop to divide the batter evenly, filling each prepared muffin cup 2/3 to 3/4 full.
Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 20 minutes. Remove from the oven and place on a wire rack until completely cool, about 25 minutes.

Nutrition Facts : Calories 302.8 calories, Carbohydrate 40.7 g, Cholesterol 59.6 mg, Fat 14.2 g, Fiber 2.6 g, Protein 3.4 g, SaturatedFat 10.2 g, Sodium 185.5 mg, Sugar 24.3 g

COCONUT CUPCAKES

Coconut Cupcakes image

Provided by Ina Garten

Categories dessert

Time 2h5m

Yield 18 to 20 cupcakes

Number Of Ingredients 16

Ingredients

3/4 pound (3 sticks) unsalted butter, room temperature
2 cups sugar
5 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
14 ounces sweetened, shredded coconut
1 pound cream cheese at room temperature
3/4 pound (3 sticks) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 pounds confectioners' sugar, sifted

Steps:

Preheat the oven to 325 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
Frost the cupcakes and sprinkle with the remaining coconut.