1-Minute Coconut Cupcake

I’ve gotten a little obsessed with this cupcake recipe, slightly changing the flavors every night. This made three nights in a row. Can’t stop me nowwwwwwww.

IMG_32991-Minute Coconut Cupcake

Makes: 2 cupcakes (1 serving)

  • 2 TBSP organic whole wheat pastry flour (15g) (See Note 1)
  • 1 TBSP coconut flour
  • 1 egg white
  • 1 TBSP unsweetened almond milk
  • 1/2 tsp vanilla extract
  • 3/4 tsp coconut extract
  • 1/2 tsp baking powder
  • 2 stevia packets

Mix all of the ingredients. Place into two silicon cupcake molds sprayed with a nonstick spray. Microwave for a minute. Enjoy :) You can also just pour all of the batter into one mug or bowl and microwave for a minute to make a large mugcake.

I topped mine with unsweetened shredded coconut and a peanut butter marshmallow protein icing made by mixing 1 TBSP plain greek yogurt, 1 TBSP peanut butter marshmallow whey protein, and 7 stevia drops. I also stuffed it with coconut peanut butter.

Note 1: I really recommend you use whole wheat pastry flour. Just trust me on this. Once you use it instead, you’ll realize why. It’s so moist and fluffy. If you NEED to substitute with something, sub 2 TBSP whole wheat pastry flour with 1 TBSP coconut flour.

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  1. IsabellaNo Gravatar says:

    Have you ever tried using coconut milk instead of almond milk? I just did with coconut flour and it was soo soft and moist

  2. JillNo Gravatar says:

    These are amazing! I can’t seem to get the right texture though…comes out veryyyyy dry. I use al coconut flour and make one mugcake…maybe adding water is needed? or longer cook time?

    • KimNo Gravatar says:

      Yes this is why I really recommend you use whole wheat pastry flour as the recipe calls for. If you substitute with coconut flour, don’t do 2 TBSP of coconut flour because it soaks up moisture. Just use 1 TBSP of coconut flour to replace it. It’s still not as good as the original recipe, but it’s sufficient.

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