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Coconut Sugar Cupcakes

with Buttercream Frosting and Agave Caramel

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a gluten-free cupcake and a jar of caramel
Prep Time: 
1 hour
Number of Servings: 
12 cupcakes
Recipe Source: 
Gluten Free and More

Ingredients

  • 1 1⁄2 cups all-purpose gluten-free flour blend
  • 1 1⁄2 tsp baking powder
  • 1⁄2 tsp kosher salt
  • 1 cup coconut sugar
  • 1 large egg
  • 3⁄4 cup milk
  • 1 Tbsp pure vanilla extract
  • 1⁄2 cup grapeseed or vegetable oil
  • caramel buttercream frosting
  • 16-18 tsp agave caramel

Directions

  1. Preheat oven to 350 degrees. Line a standard muffin tin with paper liners.
  2. Combine flour, baking powder and salt in a mixing bowl and whisk. In another mixing bowl whisk together the coconut sugar with the egg, milk, vanilla, and oil. Add flour mixture to wet ingredients and whisk until smooth and it starts to thicken slightly. 
  3. Divide the batter among the prepared muffin tins and bake 18 to 22 minutes or until they are golden brown and puffed, the tops spring back slightly and a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes then remove to a wire rack to finish cooling.
  4. Once the cupcakes are completely cool, cut a cone shaped piece about an inch in diameter from the top of the cupcakes. Insert your finger into the holes and widen the bottom a bit. Spoon in about 1 teaspoon of the caramel, cut the tip off the cone and place it over the caramel. Spread or pipe frosting on top and drizzle with a little bit of caramel.
  5. The cupcakes can be stored in the refrigerator but are best served at room temperature.

Here are the components...

Make and use these components to assemble this delicious treat!

Agave Caramel

a dish of hot caramel sauce

Salted Caramel Buttercream Frosting

a swirl of caramel buttercream frosting

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Contributor

Carol Kicinski

Diagnosed with gluten intolerance more than 20 years ago, Carol Kicinski has motivated millions to live happy allergen-free lives.

She founded Simply Gluten Free, a gluten-free recipe and lifestyle blog and website, in 2007. Its purpose is to educate, assist, and inspire those with celiac disease or intolerance to gluten, dairy, peanuts, grains, or other allergenic elements, and to assist those with vegetarian and vegan preferences. Her fans have made it one of the top gluten-free websites.

Carol’s recipe motto is “gluten-free recipes that are not just ‘good for gluten-free’ but just plain good, period!” She is also a regular guest chef on television, the author of two cookbooks, a professional recipe developer and the founder and editor-in-chief of Simply Gluten Free.

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