Lower fat coconut flour cupcakes from knowgluten.me
Cakes,  Gluten Free Desserts and Candies,  Gluten Free Muffins

Lower Fat Coconut Flour Cupcakes with Marshmallow Cream Cheese Icing

My house is populated by health conscious teens and I was scolded for my flagrant butter abuse in my coconut flour cupcakes. This morning I made a lower fat version and they turned out to be just as tasty! I replaced the 1/2 cup butter with 1/4 cup coconut oil and 1/2 cup apple sauce. My main victim taste tester, the 3 year old, also approved.

I made a big batch for the twins’ sweet 16 so the 3 year old would have a lower sugar snack than the gluten-free cake mix cupcakes, and I would have a lower energy 3 year old. Sissy decorated 3 year old’s cupcakes with little fondant shapes and I frosted them with pink cream cheese icing so that they would be as pretty as the big kids.

Lower Fat Coconut Flour Cupcakes


  • 6 eggs
  • 1/4 cup coconut oil
  • 1/2 cup unsweetened apple sauce
  • 1/2 cup honey
  • 1 T vanilla
  • 1/2 tsp cinnamon
  • 1/2 cup coconut flour
  • 1 tsp baking soda


  1. Combine all ingredients in a bowl and mix with an electric mixer until smooth.
  2. Spoon by 1/4 cups into a lined muffin tin.
  3. Bake at 350F for 10-12 minutes or until the tops are golden and spring back when lightly touched.

Cream Cheese Frosting


  • 1/2 block cream cheese, softened
  • 2/3 cup marshmallow fluff
  • 1 tsp vanilla
  • 2-3 drops red food coloring (optional)


  1. Mix ingredients together in a bowl, frosting will be slightly runny.
  2. When cupcakes are still warm, spoon about 1 tablespoon of frosting over each, smoothing slightly with the back of a spoon to ensure even coverage.

Hey Friend! I'm so glad you dropped by! I'm Jodi, I'm a wife, mom of four, homeschooler and world traveler. I've been gluten free for almost 20 years and I share tips and recipes especially for gluten free beginners on knowgluten.me