coconut cupcake

Coconut Cupcakes


  • 12 tbsp butter, softened
  • 3/4 cup granulated sugar
  • few drops vanilla extract
  • 3 eggs, beaten
  • 3/4 cup brown rice flour
  • 3/4 cup corn flour
  • 2 tsp gluten-free baking powder
  • 1/2 cup shredded coconut, soaked in 1/2 cup boiling water


  • 4 tbsp butter, softened
  • 1 cup confectioners’ sugar
  • 2 tbsp shredded coconut, toasted


  1. Preheat the oven to 350 degrees F. Line a 12-hole muffin pan with paper liners. Place all the cake ingredients in a food processor and whiz until smooth, or beat together in a large bowl.
  2. Spoon the mixture into the paper liners and place in the preheated oven for 12-15 minutes, until golden and risen. Remove the cakes from the oven and transfer to a wire rack to cool.
  3. Place the butter and confectioners’ sugar in a bowl and beat together until pale and creamy, then stir in the toasted coconut. Spread a little frosting on each cake.