Vanilla Bean Coconut Flour Cupcakes

Cupcakes are known today as trendy, delectable desserts. But did you know that cupcakes have been around since the 19th century? Then, they were made with simple cake recipes, and they were far from the decadent desserts we can find today.

Although classic vanilla with chocolate icing options are still popular and evoke a sense of nostalgia,upscale bakeries and even people (like me) who bake for a hobby, have created elaborate flavors with even more options for people’s demands.


::Vanilla Bean Coconut Flour Cupcakes::


1 cup milk (almond or soy milk for vegans)

1 vanilla bean

1 cup coconut flour

3/4 cups beet sugar

1 tbsp baking powder

1/2 tsp salt

7 large eggs, lightly beaten

1/2 cup unsalted butter, melted

1 tsp pure vanilla extract

Preheat oven to 325F and line a muffin tin with cupcake liners.

Heat milk in a medium saucepan over medium heat. Split vanilla bean lengthwise and use a sharp knife to scrape out seeds. Add seeds and bean to the milk and bring to a gentle simmer. Remove from heat and let steep 30 minutes. Remove vanilla bean.

In a medium bowl, whisk together coconut flour, sugar, baking powder and salt. Break up any clumps with the back of a fork. Stir in eggs, melted butter and milk and stir vigorously. Stir in vanilla extract and continue to stir until mixture is smooth and well combined. Divide batter between prepared muffin cups and bake 20 to 30 minutes or until tops are set and a tester inserted in the center comes out clean. Let cool while preparing frosting.


1/2 cup unsalted butter, softened

1 1/4 cups beet sugar

6 to 8 tbsp heavy cream

1 vanilla bean

1 tsp pure vanilla extract

Beat butter until creamy. Add sugar, 1/2 cup at a time, until well combined. Add 6 tbsp cream and beat until well combined. If frosting seems stiff, continue to add cream, 1 tbsp at a time, until desired consistency is achieved.
Split vanilla bean lengthwise and scrape out seeds. Add seeds and vanilla extract to frosting and beat until combined. Pipe or spread onto cooled cupcakes.

Yield: 14 cupcakes


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s