Prep Time: 5 minsCook Time: 18 minsServings: 10 cupcakesCalories: 139 kcal per cupcake

Light, fluffy, and naturally delicious! These coconut flour cupcakes have a wonderful texture and pair perfectly with your favorite creamy frosting. Whether you're celebrating a birthday, holiday, or just treating yourself, this recipe delivers every time. Plus, it's nut-free, grain-free, and gluten-free—and can easily be made dairy-free with simple substitutions.

Course: DessertCuisine: AmericanDietary Notes: Gluten-free, grain-free, nut-free, can be dairy-free

Ingredients

  • 4 large eggs

  • 1/4 cup oil or butter (coconut oil, light oil, or butter all work beautifully)

  • 1/2 cup sugar (cane sugar or coconut sugar)

  • 1/2 teaspoon sea salt

  • 1 teaspoon vanilla extract

  • 1/8 cup milk (dairy or coconut milk for dairy-free option)

  • 1/2 cup coconut flour

  • 1 teaspoon baking powder (use gluten-free if needed)

  • Frosting of your choice

Instructions

1. Prep your oven and panPreheat your oven to 350°F (175°C). Line a muffin tin with 10 cupcake liners.

2. Mix the dry ingredientsIn a medium bowl, whisk together the coconut flour, baking powder, and sea salt. Make sure to break up any lumps in the coconut flour. Set aside.

3. Cream the sugar and fatUsing an electric mixer, beat the sugar and butter (or oil) together for about one minute until creamy and well combined.

4. Add the eggsAdd the eggs one at a time, beating well after each addition until fully incorporated into the sugar mixture.

5. Add the liquidsPour in the vanilla extract and milk. Beat for a few seconds until everything is combined.

6. Combine wet and drySlowly add the dry ingredients to the wet mixture. Mix until you have a smooth, creamy batter with no lumps.

7. Fill and bakeFill each muffin liner about 3/4 full. Use a spoon or spatula to smooth the tops for an even finish.

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool and frostLet the cupcakes cool completely before adding your favorite frosting.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 5 days.

Tips & Notes

  • Coconut flour is unique: It absorbs a lot of liquid, so don't substitute it 1:1 with other flours. Stick to the recipe as written for best results.

  • Dairy-free option: Use coconut oil and coconut milk (or any plant-based milk) to make these completely dairy-free.

  • Frosting ideas: Try a simple buttercream, cream cheese frosting, or even a coconut whipped cream topping.

  • Even baking: Make sure your oven is fully preheated and avoid opening the door during baking for the fluffiest cupcakes.

Why We Love This Recipe

At Green Fields Oils, we're all about simple, wholesome ingredients that deliver real flavor and nutrition. Our cold-pressed coconut oil is perfect for this recipe—it adds natural richness and moisture while keeping these cupcakes light and tender. Whether you're baking for a celebration or just because, these cupcakes prove that healthy ingredients can taste absolutely amazing.

Enjoy your baking! Share your creations with us on Instagram and tag @greenfieldsjo—we'd love to see your beautiful cupcakes!