Gluten Free Coconut Flour Cupcakes with Peanut Butter frosting. Fluffy keto chocolate cupcakes are made with coconut flour and frosted with a generous amount of creamy, delicious peanut butter frosting. The first time I made these keto chocolate cupcakes, it was for my husband's birthday. He loves the combination of chocolate and peanut butter.

Frost the cupcakes with buttercream, or your favorite frosting. My intention (my power point focus) is that Peanut Butter mixed in churro cupcakes with coconut frosting is the BOMBDIGITY BOMB. Optional Cocoa Powder or Peanut Flour/Powder. You can have Gluten Free Coconut Flour Cupcakes with Peanut Butter frosting using 13 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Gluten Free Coconut Flour Cupcakes with Peanut Butter frosting

1. You need of for cupcakes:.
2. You need 3/4 of coconut flour.
3. You need 6 of large eggs.
4. Prepare 3 of table spoons of milk.
5. It's 2 teaspoons of vanilla extract.
6. Prepare 1/4 cup of honey, agave, or maple syrup.
7. It's 2 tablespoons of baking powder.
8. Prepare 1/2 cup of coconut or canola oil.
9. It's of for the frosting.
10. It's 1 of generous cup of peanut butter.
11. Prepare 1/4 of softened butter.
12. Prepare 2 tablespoons of milk.
13. You need 4 cups of powdered sugar.

Low Carb Coconut Flour Keto Cupcakes. When I created this recipe for keto cupcakes, I knew The texture of these low carb gluten free coconut cupcakes is nice and airy. Top with a sweet sugar-free buttercream I enjoyed the cupcakes without the frosting and just a little peanut butter slathered on. It's grain-free, gluten-free, and naturally-sweet, with sweet potato frosting.

Gluten Free Coconut Flour Cupcakes with Peanut Butter frosting instructions

1. First mix together your cupcake ingredients to make a somewhat runny dough, then line a cup cake baking dish with wrappers to fill and spray with a light coating of coconut oil. Fill each cup about 3/4 the way full..
2. Make the frosting by softening up your butter, then mixing it your peanut butter. Once combined add vanilla extract and milk. Finally add powdered sugar until the runny mixture becomes the texture you're looking for..
3. Bake cupcakes at 359 degrees for 20-25mins or until lightly browned on top and solid. Add frosting to a bag, cut off a small piece in the corner and squeeze it onto your cupcakes. Enjoy!.

This Healthy Carrot Cake is made with coconut flour, for a naturally grain-free and gluten-free dessert. I love how moist and flavorful it is, while being naturally-sweetened and higher in protein. Light and flavorful cupcakes are topped with a classic buttercream chocolate frosting for a quintessential snack or dessert. cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend. For a special treat, top each cupcake with a half of a mini gluten-free peanut butter cup. Also, paleo chocolate cupcakes are even better.