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Coconut Flour Vanilla Cupcakes (Candida Diet Friendly)

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“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!”
12 muffins

Ingredients Nutrition

  • 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)


  1. Preheat over to 350 degrees Farenheit.
  2. Line 12 muffin tins with muffin liners or grease with coconut oil.
  3. In a large bowl, sift together coconut flour, baking soda and sea salt.
  4. In a medium bowl, using a fork or whisk, beat together eggs, 1 TB vanilla, oil and yacon syrup until well mixed.
  5. Add wet ingredients slowly to dry ingredients and mix very well with a wooden spoon or spatula.
  6. Using a 1/4 cup measuring cup, scoop batter into 12 even portions in muffin tins.
  7. Bake for 20-22 minutes.
  8. Cool.
  9. For Frosting, beat together butter, 1 TB vanilla and yacon syrup or powder with a hand mixer or wooden spoon until light and fluffy.
  10. Spread frosting on cupcakes.
  11. Enjoy!
  12. Can be stored in an airtight container in the fridge for up to a week. But they probably won't last that long.
  13. Tip: The Yacon has powerful digestive-aiding properties. Don't eat too many or you may get a stomach ache!

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