Imagine biting into a cupcake so light, so deliciously coconutty, that it feels like a tropical vacation in every single bite! These Lite Triple Coconut Cupcakes are not just a dessert; they're a game-changing experience that will transport your taste buds to a sun-soaked paradise while keeping things wonderfully healthy. Perfect for coconut lovers, health-conscious foodies, and anyone craving a sublime sweet treat that doesn't compromise on flavor or nutrition.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup coconut flour
- 1/2 cup unsweetened shredded coconut
- 3 eggs
- 1/2 cup honey
- 1/2 cup coconut milk
- 1 tsp vanilla extract
- 1 tsp baking powder
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a large mixing bowl, sift together the coconut flour and baking powder to remove any lumps and ensure even distribution.
- In a separate bowl, whisk the eggs until they become light and slightly frothy.
- Add honey, coconut milk, and vanilla extract to the whisked eggs. Mix thoroughly until all wet ingredients are well combined.
- Gradually fold the wet ingredients into the dry coconut flour mixture, stirring gently to create a smooth batter.
- Fold in the unsweetened shredded coconut, distributing it evenly throughout the batter.
- Carefully spoon the batter into the prepared cupcake liners, filling each about 2/3 full to allow room for rising.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from oven and let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Garnish with additional shredded coconut or a light coconut glaze before serving.
Tips
- • Always sift your coconut flour to prevent lumpy batter and ensure a smooth, tender cupcake texture. • Use room temperature eggs for better ingredient integration and a more consistent batter. • Don't overmix the batter - gently fold ingredients to keep the cupcakes light and fluffy. • Check cupcakes a minute or two before the recommended baking time, as oven temperatures can vary. • Let cupcakes cool completely before adding any optional glaze or topping to prevent sogginess. • Store in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness. • For extra coconut intensity, toast the shredded coconut lightly before adding to the batter.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 5g
Fat: 12g
Saturated Fat: 9g
Cholesterol: 70mg
