Gluten-Free Coconut Cream Pie Cupcakes – super moist, gluten-free, vanilla pudding stuffed cupcakes made with coconut flour AND topped with a vanilla and coconut flavored frosting!
Guys, I have a special treat for you today and it happens to be my very first cupcake post on here, AND it’s (GASP) gluten-free! :O
As you’re probably all very much aware, I’m not a gluten-free blog whatsoever. But, that doesn’t mean we can’t indulge in some gluten-free treats or bake up something special for any friends with celiac disease. 🙂 (Scroll down to see the fun reason I’m baking gluten-free today!) These super fluffy coconut cream pie cupcakes are moist and packed with coconut flavor. SO tropical!
Trying to bake gluten-free was exciting for me, because it forced me to branch out. I knew from just general knowledge, that coconut flour was a common gluten-free option to the unbleached wheat flour that I usually bake with, so I was already brainstorming some ideas for coconut-themed desserts. (Plus, coconut is one of my mom and little brother’s favorite flavors, so that’s always great!)
That’s when I remembered an ultra creamy, perfectly sweet coconut cream pie I had a few years ago while on vacation in Hawaii with my family.
It was amazzzzing – as to be expected, I mean have you ever had a pineapple or mango in Hawaii!? THEY ARE BEYOND WORDS – and had the perfect ratio of crust to coconut custard to meringue. It was sooo fluffy, and creamy, and FLAVORFUL. I’m so sad I can’t remember the name of the place we got it, but if anyone has any recommendations for a fantastic coconut cream pie in the Los Angeles or Orange County area, LET A GIRL KNOW!! (This girl, to be specific.)
Anywho, let’s get down to business. I knew I didn’t have the patience or energy to make a flaky pie crust or mile-high meringue, so it was time to transform this dessert into a cupcake.
I like my cupcakes to be filled with some sort of juicy stuffing, so I went with the ol’ classic, 1-step vanilla pudding. If you don’t like the flavor of pudding mix, you can certainly substitute some homemade coconut or vanilla custard. That would definitely make this resemble coconut cream pie even more. Me, personally? I like to cut down on the work (especially in this heat!) and am totally fine with going semi-homemade!
This reminds me! In my research, I heard that baked gluten-free goods have a tendency to stick to cupcake liners. It’s supposedly due to the lack of grains, so I made sure to use my aluminum foil-like cupcake liners because as you can see in my first pic ^^^, they are incredibly non-stick! I highly recommend them if you want to make sure whatever you bake in your muffin tin, doesn’t stick to their wrappers.
I also kinda hate frosting or buttercream that’s too sweet, so I usually sub out some of the unsalted butter for cream cheese to cut some of that powdered sugar. My brother’s not a big fan of this because he doesn’t like the slighttttt tart flavor the cream cheese gives. If that’s the case with you, then feel free to forgot the cream cheese altogether and replace it with unsalted butter.
I then toasted some sweetened coconut shreds in a small saucepan on the stovetop, by spraying it with some Pam and cooking on medium heat for a couple minutes. I know toasted coconut is usually made by toasting in the oven, but it was 95 degrees the day I made this, and I did NOT want to turn on my oven any more after baking the cupcakes!
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Onto some super exciting news!! I’ve teamed up with a few other bloggers to celebrate Sharon @ What the Fork Food Blog‘s birthday!! 😀 We’ve all created gluten-free cakes, cupcakes, or cocktails to celebrate, and as a special treat for all our readers, we’re giving away a KitchenAid Stand Mixer, Rodelle Vanilla prize package (vanilla extract, almond extract, baking cocoa) and a $100 gift card to Sweetapolita!
The KitchenAid Stand Mixer will come in your choice of Green Apple, Ice, Aqua Sky, Cranberry, Metallic Chrome, or White.
The giveaway will run from July 18th 12:00 AM EST through August 17 12:00 AM EST.
Check out all the other bloggers here:
Gluten Free Coconut Cake – What The Fork Food Blog
Gluten Free Strawberry Lemonade Cupcakes – Gluten-Free Palate
Bourbon Tropical Peach Cocktail – Fearless Dining
Kir Royale Cocktails – The Heritage Cook
Gluten Free Chocolate Cupcakes – My Gluten Free Miami
Gluten Free Cookie Cake – Flippin’ Delicious
Summer Beer – Vegetarian Mamma
The Best Gluten Free Cake – gfJules
Insane Cupcake Recipes – Our Mini Family
Gluten Free Coconut Cream Pie Cupcakes – Good Morning Cali
Mexican Dinner Rolls – Green Healthy Cooking
Gluten Free Cookie Cake – A Mind “Full” Mom
Strawberry Lychee Panna Cotta – Brunch-n-Bites
Cucumber Moscow Mule – The Culinary Compass
Paleo Chocolate Cupcakes with Mocha Frosting – Only Taste Matters
Gluten Free Chocolate Cupcakes – Veggie Balance
Virgin Watermelon Margarita – Coffee With Us 3
Elderflower Mojito – Home & Plate
Summertime Lemon Cupcakes – For the Love of Food
Chocolate Strawberry Shortcake Stacks – Simply Healthy Family
Chocolate Peanut Butter Cake – Cookie Dough and Oven Mitt
Watermelon Mint Gin Fizz – Frugal Foodie Mama
Giant Chocolate Chip Cookie Cake – Raia’s Recipes
Tequila Sunrise Cocktail – All Roads Lead to the Kitchen
Grilled Spicy Pineapple Margarita – Lapetitchef
Gluten Free Fresh Apple Cake – My Gluten-free Kitchen
Enter to win below:
Gluten-free coconut flour cupcake slightly adapted from King Arthur Flour!
- ½ cup coconut flour
- ½ cup coconut oil or unsalted butter, melted
- ⅔ cup white sugar
- ½ teaspoon salt
- 1 tablespoon vanilla extract
- 6 large eggs
- 2 tablespoons half and half
- 1 teaspoon coconut extract
- 1 teaspoon baking powder
- 1 package vanilla pudding mix
- 1 cup coconut milk
- 1 teaspoon vanilla extract
- ½ cup salted butter, room temperature
- 2 oz cream cheese, room temperature
- 2 cups powdered sugar
- 1 teaspoon coconut extract
- toasted shredded coconut
- Preheat oven to 350 degrees F. Line a muffin tin with liners, then spray the cupcake liners with nonstick spray. (These cupcakes tend to be stickier than cupcakes made with wheat flour.)
- In a large bowl, combine the butter, sugar, salt, vanilla extract, and eggs. Once incorporated, add the milk and stir until smooth.
- Then, add in the coconut flour and baking powder. Whisk until combined.
- Evenly divide the cupcake batter into your muffin tin.
- Bake for about 18-20 minutes. A toothpick inserted into the cupcake should come out clean.
- Let them cool before frosting.
- In a medium bowl, whisk together the pudding mix, milk, vanilla, and coconut. Set aside.
- In a large bowl, beat together the butter and cream cheese until smooth.
- With the mixer still running, slowly add in the powdered sugar until it reaches a smooth consistency. Fold in a bit of shredded coconut.
- Transfer the buttercream to a piping bag and pipe on top of the cupcakes. Optionally, sprinkle the tops with toasted coconut. (To toast shredded coconut, place a baking sheet with an even layer of coconut under the broiler until they brown slightly.)