Dairy Free Sugar-Free Coconut Cream Cupcakes

You can never have too many American recipes, so give Dairy Free Sugar-Free Coconut Cream Cupcakes a try. This recipe serves 12 and costs 100 cents per serving. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe has 293 calories, 6g of protein, and 22g of fat per serving. Many people made this recipe, and 977 would say it hit the spot. A mixture of coconut sugar, eggs, coconut butter, and a handful of other ingredients are all it takes to make this recipe so flavorful. It works well as a very affordable side dish. From preparation to the plate, this recipe takes around 40 minutes. It is brought to you by Sugar Free Mom. Taking all factors into account, this recipe earns a spoonacular score of 28%, which is not so excellent. If you like this recipe, you might also like recipes such as Thousand Island Dressing (Gluten-Free, Corn-Free, Dairy-Free, Soy-Free, Nut-Free, Gum-Free and Refined Sugar-Free), Sugar Free Crustless Coconut Custard Pie {Dairy Free, Gluten Free & Low Carb}, and Everything-Free Cookies (dairy-free, gluten-free, egg-free, nut-free, & sugar-free).

Servings: 12

Preparation duration: 15 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees.In a stand mixer beat eggs, milk, vanilla extract, stevia and banana.Blend in remaining ingredients.Pour batter into cupcake liners in a 12 capacity muffin pan.Drop pan on counter a few times to level cupcake batter.Bake for 25 minutes until toothpick comes out clean in center.Allow to cool completely before adding frosting.To make frosting: Add all ingredients to a stand mixer and blend on medium speed until well incorporated and creamy.To fill cupcakes: Use an apple corer, insert in center of cupcake close to bottom, but carefully not to go through bottom and remove center piece of cupcake.Use a pastry bag or tool to insert frosting into center of each cupcake and tops of each as well.Top with toasted coconut flakes if desired.Refrigeration is not necessary.

 

Step by step:

1. Preheat oven to 350 degrees.In a stand mixer beat eggs, milk, vanilla extract, stevia and banana.Blend in remaining ingredients.

2. Pour batter into cupcake liners in a 12 capacity muffin pan.Drop pan on counter a few times to level cupcake batter.

Bake for 25 minutes until toothpick comes out clean in center.Allow to cool completely before adding frosting.To make frosting

1. Add all ingredients to a stand mixer and blend on medium speed until well incorporated and creamy.To fill cupcakes: Use an apple corer, insert in center of cupcake close to bottom, but carefully not to go through bottom and remove center piece of cupcake.Use a pastry bag or tool to insert frosting into center of each cupcake and tops of each as well.Top with toasted coconut flakes if desired.Refrigeration is not necessary.

Nutrition Information:

covered percent of daily need