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A vanilla cupcake with white icing and red, white and blue star sprinkles.
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5 from 7 votes

Gluten Free Cupcakes

A classic vanilla cupcake, made gluten free with high fiber coconut flour. These healthier cupcakes have the same light and fluffy texture as a classic version and are sure to be a hit! Dress them up with a s'mores filling and a white chocolate buttercream frosting, if desired!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 6 cupcakes
Calories: 215kcal


  • 5 tablespoons coconut oil melted
  • 4 eggs
  • 1/4 cup date syrup *sub maple syrup or honey
  • 1 teaspoon vanilla
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon sea salt
  • 1/3 cup coconut flour

S'mores Toppings


  • In a mixing bowl, add eggs, coconut oil, date syrup, salt and baking soda. Beat well until mixture is fully incorporated.
  • Add coconut flour, and continue to beat until very smooth. The coconut flour will absorb liquid and the batter will become thicker as your stir.
  • Line a 6-cavity muffin pan with parchment paper liners. Divide batter into the 6 sections.
  • Bake in the Sharp Superheated Steam Countertop Oven on 325º F for 16 minutes, until the centers are slightly undercooked (soft), but the outer edges are firm.
  • If using a conventional oven, preheat oven to 325º F for 25-28 minutes, until the centers are slightly undercooked (soft), but the outer edges are firm.

S'mores Cupcakes

  • Once the cupcakes have cooled, use a knife to cut a quarter-sized hole out of the center of each cake, about 1/4 inch from the bottom of the cupcake.
  • Fill each center with chopped dark chocolate and mini marshmallows.
  • Frost cupcakes, then dust with graham cracker crumbs. Make these extra festive by adding red, white and blue sprinkles!



Calories: 215kcal | Carbohydrates: 15g | Protein: 4g | Fat: 15g | Saturated Fat: 11g | Cholesterol: 109mg | Sodium: 150mg | Potassium: 47mg | Fiber: 2g | Sugar: 12g | Vitamin A: 160IU | Calcium: 16mg | Iron: 0.7mg