I’m using my favourite gluten-free sponge today to make these light and refreshing gluten-free coconut lime cupcakes — the perfect little cake for summer. I topped them with a meringue-style frosting that’s airy with just a touch of sweetness.
Table of Contents
- More Gluten Free Recipes
- Gluten Free Coconut Lime Cupcakes Recipe
A quick note: the topping uses raw egg white, so these cupcakes should be served soon after assembling and are not recommended for young children or pregnant people. If you prefer to avoid raw egg whites, you can use a cooked frosting or an alternative from another recipe.
If you’d like a cooked frosting option, try the icing used on my Cinnamon Rolls recipe for a stable, flavourful alternative.
I’m a bit coconut-obsessed at the moment — coconut flour has transformed the flavour and texture of this sponge. I use the same base for my Gluten Free Pineapple and Coconut Upside Down Cake, and it works brilliantly for both. The batter is simple to make and you don’t need a stand mixer, so there’s one less thing to wash.
More Gluten Free Recipes
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Char Siu Pork
Asian
Curry Ramen with Spicy Pork
One Pot
Garlic Butter Chicken Pasta
Dinner
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Pork
Pork Tenderloin in Creamy Dijon Sauce
Street Food
Chicken Souvlaki
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Gluten Free Coconut Lime Cupcakes
15
25
40
Ingredients
Sponge:
- 140 g gluten free plain flour
- 70 g coconut flour
- 2 tsp gluten free baking powder
- 1 tsp bicarbonate of soda
- 200 g granulated sugar
- ½ tsp salt
- 50 g desiccated coconut
- 2 large eggs
- 70 ml vegetable oil
- 400 ml full fat coconut milk
- 1 tsp vanilla extract
- Juice of 2 limes
Cupcake Topping:
- 40 g caster sugar
- 1 tsp cream of tartar
- 1 tbsp. egg white
- ¼ tsp vanilla extract
- 2 tbsp. desiccated coconut
- Zest of 2 limes
Instructions
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Preheat the oven to 170°C. Line a 12-hole muffin tin with paper cases.
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In a large bowl combine the gluten-free plain flour, coconut flour, baking powder, bicarbonate of soda, sugar, salt and desiccated coconut — this is your dry mix. In another bowl whisk the eggs, vegetable oil, coconut milk and vanilla extract, then add the lime juice. Pour the wet mix into the dry ingredients and stir until combined. The batter will be slightly lumpy. Divide the mixture between the muffin cases, leaving a few millimetres of space at the top so the cupcakes can rise. You may not need all the batter.
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Bake for 20–25 minutes, until the cupcakes are golden and a skewer inserted into the centre comes out clean. Remove from the oven and leave the cakes in the tin for a few minutes before transferring them to a wire rack to cool completely.
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To make the meringue topping, dissolve the caster sugar and cream of tartar in 2 tablespoons of boiling water. In a clean bowl whisk the egg white with an electric whisk. While whisking, slowly pour in the sugar syrup and continue to whisk until the mixture forms stiff peaks (around 4–5 minutes). Whisk in the vanilla extract.
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Spread the meringue over the cooled cupcakes, sprinkle with the desiccated coconut and finish with a little lime zest.
Notes
Nutritional information is per serving and is approximate.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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