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Moist Coconut Maple Cupcakes

Moist Coconut Maple Cupcakes

Today I am babysitting for my gorgeous little niece and I promised her that next time she came over we would bake together. So I have been working on a recipe that I hope she will get as much fun from baking as scraping the mixing bowl (this took twice as long as baking the cupcakes in the oven!!!!)




This is a light, moist coconut cake with a hint of caramel from the use of maple syrup combined with coconut sugar as the sweetener.



I had a lot of coconut butter in the fridge which was pretty awesome because it meant we could make some luscious maple coconut frosting for a topping! The maple coconut frosting is so simple to make – plus it sets pretty firmly at room temperature (room temperature for England that is!!!!)



Down to baking…………………………with a quick cuddle for Snowdrop (her favourite toy rabbit) and a kiss for Auntie Laura we are on our way! 



Moist Maple Coconut Cupcakes

Prep Time: 10 mins                         Bake Time: 20 mins                              

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Makes 12 Cupcakes                                           



¼ Cup Coconut Oil (melted)

1 Cup Coconut Milk

¼ Cup Coconut Sugar

½ Cup Maple Syrup

3 Flax Eggs (3 tbsps. ground flaxseeds whisked with 6 tbsps. warm water)

¼ Cup Almond Flour

¼ Cup Coconut Flour

¼ Cup Arrowroot Powder

1 Cup Desiccated Coconut

1 tsp. Baking Powder

1 tsp. Vanilla

¼ tsp. Bicarbonate of Soda



1) Preheat the oven to 170˚C  


2) In a kenwood chef/kitchen aid or by hand mix the coconut oil, coconut milk, coconut sugar, maple syrup and flax eggs.


3) Add the remaining ingredients and mix until smooth – the mix should be dropping consistency.


4) Spoon into cupcake cases and bake in the oven for 20 mins until a light golden brown.


5) Remove from the oven and cool for 10 mins before removing from the tin and placing on a wire rack.


6) Once cool top with Maple Coconut Frosting.






Maple Coconut Frosting

Prep Time: 2 mins                                                                                   

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Makes approx. 2 Cup                                                 



2/3 Cup Coconut Butter or you can make you own recipe - here

½ Cup Coconut Sugar

½ Cup Maple Syrup



1) Soften the coconut butter by heating in the microwave.


2) Combine the coconut butter, coconut sugar and maple syrup together thoroughly.


3)  Immediately use a knife to spread onto the top of your cupcakes – at this point the mix will be quite soft and spreadable.


4) Leave to firm




Now to the best bit..........................scraping out the bowl!!!!!!!!!!!!!



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