Coconut Sugar Cupcakes

Make this coconut sugar cupcakes recipe for a healthier treat. Made with no refined sugar - these coconut cupcakes are light and fluffy!

Prep Time10

Cook Time20

Total Time30

Servings: cupcakes

Calories: 125kcal

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.

Notes

The baked cupcakes will last about five days in an airtight container at room temperature. Avoid storing your cupcakes in the fridge, as this will cause them to dry out and become dense.

Nutrition