Coconut flour cupcakes filled with a fresh blueberry filling and topped with maple cashew “cream cheese” frosting and toasted coconut! A nut-free option is included as well.
Oh man, oh man. I am SO excited to share this one with you! Because it’s my favorite time of year (Easter!), and because this recipe is so fun, gorgeous and way delicious! And you know what else? It’s also surprising easy to make!
These cupcakes are my latest excuse to whip out my stand mixer and pretend that I am a professional, elegant baker. All I need is a patterned apron and an actually attractive (not horrendous) messy-bun to complete the picture, two things that I never actually have while I bake.
Speaking of excuses, these cupcakes make a mighty fine reason to procrastinate on school work. I could work on an essay I need to write, or I could bake, fill and frost cupcakes.
Sorry essay, you never even had a chance.
Because I love you, I made sure this tray of cupcakes is easy to execute at home. The frosting and filling require little hands-on time, and the cupcakes themselves only need 8 ingredients!
You can surprise your friends and family with this treat on Easter day, both with its taste and presentation, and the fact that the entire recipe is paleo-friendly.
The cupcakes themselves are light and fluffy with a light maple, coconut and vanilla flavor. They’re everything you want in a cupcake, but with healthy ingredients!
All of the components of this recipe come together to create one sweet coconut cupcake with a light maple flavor and fruit-filling surprise! A perfect bite with all 4 parts, the fluffy cupcake, fruity center, rich maple “cream cheese” frosting and the toasted coconut, is sure to give you pure bliss.
Share these with your loved ones, or be prepared to devour more than one.
What are you waiting for?
Gahhh, I mean, look at that filling …
Be sure to check out the “notes” section if you need a nut-free frosting alternative!
- ½ Cup coconut flour
- ¼ Teaspoon sea salt
- ½ Teaspoon baking soda
- ⅓ Cup organic palm shortening
- ¼ Cup pure maple syrup
- ¼ Cup full-fat coconut milk
- 1 Tablespoon pure vanilla extract
- 6 Eggs
- 1 Pound of blueberries (fresh or defrosted)
- 1 Tablespoon lemon juice
- 1 Teaspoon lemon zest
- 3 Tablespoons honey
- 1 Cup cashew butter* (I like this brand)
- ¾ Cup organic palm shortening
- ¼ Cup pure maple syrup
- 3 Tablespoons full-fat coconut milk
- 1 Teaspoon lemon juice
- 1 Teaspoon apple cider vinegar
- Pinch of sea salt
- 1 Cup unsweetened shredded coconut
- Place all of the filling ingredients in a medium saucepan over medium heat. Once the juices release and begin to bubble (about 5 minutes), reduce the heat to medium-low. Let the mixture cook, stirring occasionally, until all of the berries have burst and the liquid has reduced slightly (about 40 minutes). Remove the pan from the stove, mash the berries with the back of wooden spoon and let cool.
- Preheat oven to 350 degrees.
- Combine the flour, salt and baking soda in a small bowl. Place the shortening, syrup, coconut milk and vanilla in a stand mixer set with the paddle attachment (or use a large bowl with a hand mixer).
- Mix the wet ingredients on medium speed until combined, adding in one egg at a time.
- Reduce the speed to low and add in the flour mixture. Stop and scrape down the sides and bottom of the bowl if necessary, then return to medium speed for 30 seconds.
- Line a cupcake tin with 10 liners. Scoop the batter evenly into the liners (use an ice cream scoop to make it easier).
- Bake for about 22 minutes, or until a toothpick comes out clean. Let cool completely.
- While the cupcakes bake, prepare the frosting. Combine all of the ingredients in a blender or food processor until smooth, and then transfer to the fridge to chill until ready to decorate.
- Preheat oven to 300 degrees. Spread 1 cup of shredded coconut on a baking sheet, and bake until toasted (about 10 minutes). Check and stir the coconut frequently because coconut burns easily. Remove it from the oven to cool while you fill the cupcakes.
- Use an apple corer to remove the center of each cupcake. Be careful not to go all the way through!
- Once all of the centers are removed, place the blueberry filling in a mesh strainer and strain the loose liquid out of the filling. Place the filling still in the strainer into a jar.
- Use a spoon to scoop the blueberry filling into the center hole of each cupcake.
- Next, remove the frosting from the fridge. Place a spoonful of frosting in the center of each cupcake, covering the filling, and roll the top of the cupcake in the toasted coconut. The frosting will spread onto the entire top of the cupcake and act as a "glue" to hold the coconut in place. Repeat with each cupcake.
- Serve and enjoy!
You will have extra filling and frosting. If you need/want to make more than 10 cupcakes, make two batches separately and use one batch of frosting and filling for all 20 cupcakes.
For a nut free frosting, use the whipped coconut cream from this recipe and pipe the frosting onto the cupcakes. Sprinkle on the toasted coconut. Note that the frosting will be less thick than the cashew cream cheese and will melt faster.