Kitchen notes · a little help before you start
Coconut Flour Cupcakes (only 7 ingredients!)
Coconut Flour Cupcakes (only 7 ingredients!) is made with coconut flour, coconut sugar, and zucchini.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Original yield
- Serves 10
- Ingredients
- 7 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Desserts
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Preheat as directed
Have the oven at the specified temperature for its cooking step.
2. Allow for cooling
Include the cooling stage before the next step.
3. Follow the blending step
Prepare the blending equipment before that stage of the recipe.
Get to know the ingredients
coconut flour (58 grams)
In the method: In a blender, combine the coconut flour, zucchini, eggs, coconut sugar, baking powder, salt, and vanilla.
zucchini (, peeled and finely chopped 134 grams)
In the method: In a blender, combine the coconut flour, zucchini, eggs, coconut sugar, baking powder, salt, and vanilla.
large eggs (206 grams)
In the method: In a blender, combine the coconut flour, zucchini, eggs, coconut sugar, baking powder, salt, and vanilla.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 10. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 1/2 cup coconut flour (58 grams)Ingredient note
Source: 1 cup zucchini (, peeled and finely chopped 134 grams)Ingredient note
Source: 4 large eggs (206 grams)Ingredient note
Source: 2/3 cup coconut sugar (100 grams)Ingredient note
Source: 2 teaspoons baking powder (9 grams)Ingredient note
Source: 1/4 teaspoon sea salt (2 grams)Ingredient note
Source: 1 tablespoon vanilla extract (12 grams)
How to make it
0 of 4 steps completeMake room for Coconut Flour Cupcakes (only 7 ingredients!)
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
If making them in advance, store these cupcakes in an airtight container in the fridge for up to 5 days.
A few questions you might have
What should I prepare first?
Set out the oven and blender. Start with this step: Preheat your oven to 350ºF and line a standard muffin tin with 10 cupcake liners.
Which preparation step should I plan for?
Have the oven at the specified temperature for its cooking step.
What happens at the end?
If making them in advance, store these cupcakes in an airtight container in the fridge for up to 5 days.
How do I plan the ingredient amounts?
This version serves 10. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Additional recipe notes
After testing this recipe 10 times, I'm of the opinion that zucchini produces the best cupcake texture, without being oily or with a hint of "healthy" fruit or veggie flavor. If you want to try using applesauce, pumpkin, or mashed banana instead, you are welcome to try that, but keep in mind that the flavor will change with modifications.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: detoxinista.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.