Coconut Flour Vanilla Cupcakes (Candida Diet Friendly)
"I adapted these from another recipe found on the net. I made them a little less sweet/fatty. The result is fantastic! I am obsessed with these delicious vanilla goodies! They are good even without the frosting, but with frosting - divine!"
- Ready In:
- 32mins
- Ingredients:
- 10
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
- 177.44 ml coconut flour
- 2.46 ml baking soda
- 2.46 ml sea salt
- 6 large eggs
- 78.78 ml coconut oil, melted and cooled
- 118.29 ml yacon syrup (or other sweetener if not following Candida Diet)
- 14.79 ml vanilla extract (use alcohol-free)
-
for the frosting
- 118.29 ml butter (softened)
- 14.79 ml vanilla extract (use alcohol-free)
- 59.14 ml yacon syrup (or powdered yacon if you can find it)
directions
- Preheat over to 350 degrees Farenheit.
- Line 12 muffin tins with muffin liners or grease with coconut oil.
- In a large bowl, sift together coconut flour, baking soda and sea salt.
- In a medium bowl, using a fork or whisk, beat together eggs, 1 TB vanilla, oil and yacon syrup until well mixed.
- Add wet ingredients slowly to dry ingredients and mix very well with a wooden spoon or spatula.
- Using a 1/4 cup measuring cup, scoop batter into 12 even portions in muffin tins.
- Bake for 20-22 minutes.
- Cool.
- For Frosting, beat together butter, 1 TB vanilla and yacon syrup or powder with a hand mixer or wooden spoon until light and fluffy.
- Spread frosting on cupcakes.
- Enjoy!
- Can be stored in an airtight container in the fridge for up to a week. But they probably won't last that long.
- Tip: The Yacon has powerful digestive-aiding properties. Don't eat too many or you may get a stomach ache!
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Reviews
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Tweaks
-
I made these cupcakes tonight and love them! The texture is very close to regular cupcakes and I love how simple the recipe is, these turned out perfectly. I used vegan butter instead of regular butter, and I couldn’t find yacon syrup so I used Lakanto “classic” monk fruit sweetener with erythritol instead. I’m so happy I can eat sweets again without feeling the consequences. Thank you so much.
RECIPE SUBMITTED BY
AllieBrooklynBaker
Brooklyn, New York
I really love to bake, but i'm not much of a cook. i went gluten-free about 5 years ago, so have learned to bake with almond flour, coconut flour, chickpea flour, and rice flour. i usually use flax meal or chia seeds mixtures as substitutes for eggs, as i am a vegetarian (but not vegan) although i sometimes use eggs. love this site and all the great recipes! thanks for reading and enjoy your kitchen creations today!
