Don’t let these small, cupcakes fool you – they are packed with sweet flavors of vanilla and coconut! The icing is creamy, smooth, tasty, and a perfect topping to these light gluten-free cupcakes.

Mini Coconut Cream Cupcakes

 

Makes 20 mini cupcakes

 

Ingredients

Cupcake

• 2 eggs
• ¼ cup coconut milk (see note)
• ¼ cup coconut oil, melted
• 2 scoops vanilla protein powder (see note)
• 3 tablespoons coconut flour
• ¾ cup almond meal flour
• ¼ cup coconut sugar
• 2 teaspoons baking powder

 

Icing

• 4 oz. full-fat plain cream cheese
• 2 tablespoons coconut milk
• ¼ cup coconut sugar
• ¾ scoop vanilla protein powder (see note)
• Optional Topping: unsweetened coconut flakes

 

Method

1. Preheat oven to 350 degrees F. Place 20 mini silicone cupcake liners on a sheet pan and set aside.
2. In a mixing bowl, whisk together eggs, milk, and coconut oil. Stir in remainder of cupcake ingredients until well combined.
3. Evenly distribute batter into cupcake liners, filling each about 2/3 full. Bake in the oven for 10-14 minutes. Remove from oven and let cool.
4. To make the icing, softened the cream cheese and whisk in the coconut milk, coconut sugar, and ¾ scoop protein powder.
5. Evenly spread icing on top of each cupcake and sprinkle with coconut flakes (if desired). Enjoy!

 

Notes

• Coconut milk can be substituted with full-fat milk of choice.
• Look for a vanilla protein powder made of wholesome ingredients, like this plant-based organic vanilla protein powder.