Get ready to transport your senses to a tropical paradise with these irresistible Gluten-Free Coconut Lime Cupcakes that are not just a dessert, but a culinary escape! Imagine biting into a light, fluffy cupcake bursting with zesty lime and rich coconut flavors, all while knowing it's completely gluten-free. Whether you're managing dietary restrictions or simply craving a unique, refreshing treat, these cupcakes are about to become your new obsession. Prepare to wow your friends, family, and your own taste buds with this simple yet spectacular recipe that proves healthy eating can be absolutely delicious!
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup coconut flour
- 1/2 cup sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 large eggs
- 1/2 cup coconut oil, melted
- 1/4 cup fresh lime juice
- 1 tablespoon lime zest
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a large mixing bowl, whisk together coconut flour, sugar, baking soda, and salt until well combined and free of lumps.
- In a separate bowl, beat the eggs until they are light and slightly frothy.
- Add melted coconut oil, fresh lime juice, and lime zest to the beaten eggs. Mix thoroughly to incorporate all ingredients.
- Gradually pour the wet ingredients into the dry ingredients, stirring carefully until a smooth batter forms. Be careful not to overmix.
- Let the batter rest for 3-5 minutes to allow the coconut flour to absorb moisture and thicken.
- Divide the batter evenly among the prepared cupcake liners, filling each about 3/4 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Frost with lime-flavored buttercream or dust with powdered sugar before serving.
Tips
- Coconut Flour Pro Tip: This flour absorbs moisture differently than wheat flour. Always let the batter rest for 3-5 minutes to prevent dry cupcakes.
- Egg Quality Matters: Use fresh, room-temperature eggs for the best texture and rise in your gluten-free cupcakes.
- Zesting Hack: Roll your lime on the counter before zesting to release more oils and intensify the citrus flavor.
- Moisture is Key: Don't overmix the batter, as this can lead to dense, tough cupcakes. Mix just until ingredients are combined.
- Cooling Technique: Allow cupcakes to cool completely before frosting to prevent melting and ensure a perfect finish.
- Storage Advice: Store these cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
- Flavor Boost: For an extra punch of lime, consider adding a lime glaze or garnishing with a small lime wedge before serving.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 12g
Protein: 6g
Fat: 22g
Saturated Fat: 18g
Cholesterol: 120mg
