Vanilla Cupcakes With Chocolate Frosting
Master the secret technique that transforms ordinary lemon cupcakes with vanilla frosting into an extraordinary dessert everyone will crave.
Total time
30 min
Servings
18
Calories
80.1
Category
Desserts
Indulge in these light and fluffy vanilla cupcakes topped with rich chocolate frosting. Perfect for large gatherings, this quick recipe is free from common allergens and ready in under 30 minutes.
Ingredients
Makes 18 servings
- 1/2 sea salt
- 1/2 baking soda
- 1/4 eggs
- 6 vanilla extract
Method
In a medium bowl, combine coconut flour, salt and baking soda.
In a small bowl, blend together eggs, grapeseed oil, agave and vanilla.
Mix wet ingredients into dry and blend with a mixer or hand blender until smooth.
Pour batter into well oiled muffin tins.
Bake at 350 degrees for 20 minutes.
Cool completely.
Top with chocolate frosting.
Cook's notes
- For best results, let the cupcakes cool completely before frosting to prevent melting.
- Use a piping bag for a professional-looking swirl of chocolate frosting.
- Store frosted cupcakes in an airtight container at room temperature for up to 2 days.
Easy swaps
- Instead of coconut flour, use almond flour or oat flour (may need to adjust liquid)
- Instead of grapeseed oil, use melted coconut oil or avocado oil
- Instead of agave, use maple syrup or honey
Frequently asked
Can I use regular flour instead of coconut flour?
Coconut flour is very absorbent; substitute with 1.5 cups all-purpose flour and reduce eggs to 2. Adjust baking time as needed.
What chocolate frosting works best?
A simple buttercream with cocoa powder or a dairy-free ganache using coconut cream and dark chocolate.
Can I make these vegan?
Replace eggs with flax eggs (3 tbsp ground flax + 9 tbsp water), use maple syrup instead of agave, and choose vegan chocolate frosting.
