These grain-free toasted coconut cupcakes stay moist and buttery! They don’t get dry like so many other coconut flour recipes.
Baking with coconut flour can be a mystery. It often acts like thousands of little sponges sucking up liquid and making everything it touches as dry as desert sand. Not so with this recipe! The generous amount of butter and eggs keep these cupcakes soft and cakey while adding lots of protein and healthy fats, and the coconut flour and toasted coconut give them a deep coconutty flavor.
This recipe was adapted from the recipe for vanilla cupcakes written by Bruce Fife, N.D., in his book Cooking with Coconut Flour. It’s a great book for anyone wanting to easily transition to cooking with coconut!