Coconut Sugar Cupcakes
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Enjoy a delicious treat without refined sugar with this Coconut Sugar Cupcakes recipe. These light and fluffy cupcakes are made with coconut sugar for a healthier sugar alternative. Top them with your favorite cupcake frosting and coconut flakes to enjoy as a delicious snack or dessert.
If you’re looking for a lighter dessert, try these healthy cupcakes! They’re made with coconut sugar instead of regular cane sugar.
Easy to make and delicious, this healthy cupcake recipe has a sweet vanilla flavor that you’ll love!
Liz’s Pro Tips for the Best coconut Sugar cupcakes
- Avoid over mixing the batter – it can cause the cupcakes to be dry.
- For light and fluffy coconut sugar cupcakes, allow the batter to rest for five minutes in the fridge before filling the liners.
- Wait until they’re completely cool before frosting/decorating.
Ingredients
substitutions
- Coconut sugar: The purpose of using coconut sugar is to avoid refined sugars. However, palm sugar, brown sugar (light or dark), and white sugar can be used as a substitute for coconut sugar. Keep in mind that using any of these substitutes will affect the flavor and texture of the cupcakes.
- eggs: This ingredient provides moisture and structure to the cupcakes, so it’s best not to substitute them. If you have an egg allergy, there are several egg substitutes for baking, but we haven’t tested any of them with this recipe.
- milk: Any type of dairy or non-dairy milk may be used.
- all-purpose flour: For a softer cupcake, substitute up to half of the AP flour with cake flour.
How to Make Coconut Sugar Cupcakes
I think you’ll love how easily this dessert comes together!
- Prep the oven and your cupcake pan. Preheat the oven to 350°F. and line a 12-cup muffin pan with paper cupcake liners.
- Cream butter and sugar. Using high speed on a stand mixer or electric mixer, cream the butter and coconut sugar light and fluffy. Don’t worry if it looks a little too creamy; coconut sugar is more granulated than regular cane sugar.
- Incorporate the wet ingredients. Start by mixing in the the eggs, vanilla, and half of the milk.
- Mix in the dry ingredients and the milk. Alternate between the two, and be sure to use low speed on your mixer to avoid a cloud of flour.
- Fill each liner with batter and bake the cupcakes. Bake for 20 minutes, or until a toothpick can be removed from each cupcake cleanly.
- Cool the coconut sugar cupcakes completely. Wait about 5 minutes before trying to transfer them from the pan to a cooling wire rack.
- Decorate with frosting or glaze if you’d like, and shredded coconut would pair well with the coconut sugar. Cream cheese frosting or buttercream would both be delicious!
Coconut Sugar Cupcake Recipe FAQs
Coconut sugar is a granulated unrefined sweetener. It tastes similar to brown sugar, but it has a coarser texture than granulated cane sugar.
Yes, coconut sugar can be used as a substitute for granulated white sugar, typically using a 1:1 ratio. However, it’s important to keep in mind that coconut sugar has a different flavor profile and a coarser texture than white sugar. These things can affect the texture and taste of your baked goods.
storage
The baked cupcakes will last for four days in an airtight container. You’ll want to avoid storing cupcakes in the fridge, as this will cause them to dry out and become dense.
For longer storage, up to 3 months, freeze unfrosted coconut sugar cupcakes in a freezer-safe container.
other healthy Dessert recipes:
Coconut Sugar Cupcakes
Ingredients
- ¾ cup coconut sugar
- ¼ cup unsalted butter softened, but still cool
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup milk divided
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon sea salt
Instructions
- Preheat the oven to 350℉, and line a 12-cup muffin pan with paper cupcake liners. Set aside.
- Using a stand mixer or hand mixer and large mixing bowl, cream together the softened butter and coconut sugar on high speed. *Don’t worry if it looks a little too creamy- coconut sugar is more granulated than regular cane sugar.
- Add eggs, vanilla extract, and half of the milk to the bowl. Mix on medium speed to incorporate.
- In a small bowl, whisk together baking powder, salt, and flour. Using low speed on your mixer, incorporate half of this dry mixture into the wet ingredient mixture.
- Add the remaining milk and dry ingredient mixture to the bowl and combine on low speed until well combined. *Avoid overmixing, which can cause cupcakes to be dry.
- Fill each cupcake liner with batter and bake in preheated oven for 20 minutes, or until a toothpick can be removed from each cupcake cleanly.
- Remove from oven and allow cupcakes to cool completely before frosting/decorating as desired.
