Gluten-Free Living

Almond Coconut Cupcakes

Makes 12 cupcakes

Be sure to grab one of these scrumptious Almond Coconut Cupcakes quickly because they will disappear almost as soon as you set them out.


  • ½ cup coconut flour
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • ¼ cup flaked unsweetened coconut plus more for garnish
  • 3 eggs + 3 egg whites
  • ½ cup butter
  • ½ cup coconut sugar
  • 1 teaspoon almond extract
  • 1 teaspoon coconut extract
  • ½ cup butter, room temperature
  • 3 tablespoons raw honey
  • 4-6 tablespoons arrowroot flour


Preheat oven to 350° F.

Stir together flour, salt, baking soda and coconut flakes.

In the bowl of an electric stand mixer, beat egg whites until soft peaks form and carefully slide into a separate bowl.

In mixer bowl, cream together butter and coconut sugar until light and fluffy.

Add 3 whole eggs and extracts and continue mixing an additional 30 seconds.

With mixer running at low speed, carefully add dry ingredients and mix until combined.

Carefully (by hand with a spatula) fold in beaten egg whites in three batches.

Immediately scoop batter into paper-cup-lined muffin cups.

Bake for 18 to 20 minutes, or until tops spring back when lightly touched.

Move to a cooling rack and allow to cool for at least 1 hour before frosting.

For frosting, in the bowl of an electric stand mixer using the whisk attachment, whip together butter and honey until light and fluffy.

Gradually beat in 4 tablespoons arrowroot, adding additional just until frosting begins to stiffen slightly.

Spoon into a piping bag and pipe onto cooled cupcakes. Sprinkle with additional flaked coconut.

Recipe and photo by Angela Sackett, a photographer at Legacy Seven Studios and writer at and, where she shares recipes and hospitality tips. 

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