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.

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Mini Coconut Cream Cupcakes


Makes 20 mini cupcakes




  • 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



  • 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



  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!



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