Gluten-Free Lime Cupcakes with Vegan Coconut Frosting
 
Prep time
Cook time
Total time
 
Reprinted with permission from Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour. Copyright © 2011 by Elana Amsterdam, Celestial Arts, an imprint of Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA. Photo Credit: Annabelle Breakey.
Author:
Serves: 10 cupcakes + 2 cups frosting
Ingredients
Grain-Free Lime Cupcakes
  • ½ cup coconut flour
  • ½ cup blanched almond flour
  • ½ teaspoon sea salt
  • ¼ teaspoon baking soda
  • 3 large eggs
  • ½ cup grapeseed oil
  • ½ cup agave nectar
  • 2 tablespoons firmly packed lime zest, plus more to decorate (about 3 limes)
Vegan Coconut Frosting
  • ½ cup full-fat coconut milk
  • ½ cup agave nectar
  • 1 tablespoon arrowroot powder
  • 1 tablespoon water
  • 1 cup coconut oil, melted over very low heat
Instructions
Grain-Free Lime Cupcakes
  1. Preheat the oven to 350°F. Line 10 muffin cups with paper liners.
  2. In a large bowl, combine the coconut flour, almond flour, salt, and baking soda. In a medium bowl, whisk together the eggs, grapeseed oil, agave nectar, and 2 tablespoons lime zest. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined.
  3. Scoop ¼ cup of batter into each prepared muffin cup.
  4. Bake for 18 to 22 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached.
  5. Let the cupcakes cool in the pan for 1 hour, then frost, sprinkle with the remaining lime zest, and serve.
Vegan Coconut Frosting
  1. In a medium saucepan, bring the coconut milk and agave nectar to a boil over medium heat. Whisk the ingredients together, then decrease the heat and simmer for 2 to 3 minutes, to reduce just slightly, stirring frequently.
  2. In a small bowl, dissolve the arrowroot powder in water, stirring to make a slurry. Increase the heat under the saucepan to medium-high so the mixture is bubbling. Add the arrowroot slurry to the coconut mixture, whisking constantly until the mixture thickens and turns opaque and shiny, about 1 minute. Once the mixture becomes shiny, remove the pan from the heat and gradually blend in the coconut oil with a handheld mixer until well combined.
  3. Allow to cool on the counter for 15 minutes. The mixture will not look like frosting yet—don’t worry; this is okay.
  4. Chill the frosting in the refrigerator for 1 to 1-1/2 hours, until the frosting fully solidifies and looks opaque white in color. Remove from the refrigerator and whip with a handheld mixer until thick and fluffy. The frosting will be sticky looking and lumps will dissolve during whipping.
  5. Use immediately or store in a glass Mason jar in the refrigerator for up to 3 days. Allow the frosting to soften a bit after removing from the refrigerator. Stir with a flexible spatula until spreadable.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/gluten-free-lime-cupcakes