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Coconut Cupcakes with Caramel Buttercream

Cupcakes to enjoy for any occasion!
Print Recipe
Servings 8 cupcakes

Ingredients
  

Coconut Cupcakes

  • 1/2 cup coconut flour
  • 4 eggs (can use neat eggs or flax eggs if sensitive)
  • 1/2 cup raw honey or maple syrup
  • 1/3 cup coconut oil, melted or extra virgin olive oil
  • 2 tbsp coconut milk
  • 1/2 tsp baking powder (corn free)
  • 1/2 tsp baking soda
  • 1/2 tsp apple cider vinegar
  • 1/4 tsp sea salt
  • 1 tsp vanilla extract

Caramel Buttercream Icing

  • 1 cup softened butter
  • 1 tsp vanilla
  • 4 cups coconut powdered sugar

Coconut Powdered Sugar

  • 1 cup coconut sugar
  • 1 tbsp arrowroot powder

Instructions
 

Coconut Cupcakes

  • Preheat oven to 350.
  • Combine all ingredients in a large bowl and stir thoroughly until mixed
  • Scoop batter into baking cups. Baking 15-20 minutes or until golden brown.
  • Let cool before icing

Coconut Powdered Sugar

  • First making the coconut powdered sugar by blending the sugar and arrowroot powder into a high-powered blender.
  • Start at a low speed and increase gradually to a high speed.
  • Blend 1-2 minutes on high speed.
  • Powdered sugar will be light brown and should be completely powdered.
  • Leave lid on for 5-10 minutes, or until all particles have settled.
  • Repeat until you have 4 cups of powdered sugar

Caramel Buttercream

  • Combine 1 cup of softened butter and 1 tsp of vanilla extract and beat with an electric mixer.
  • Gradually add in the powdered sugar and mix until fully combined. Repeat until all 4 cups of powdered sugar has been added.