This cupcake recipe took several tries to hit that “sweet spot”. My first batch came out too dense, the next was too crumbly, etc. Like Goldilocks, I finally got the one that is just right!

The funfetti look is completely optional, but I think it makes these cupcakes extra cute. 🦄

Ingredients

Cupcakes
1 cup coconut milk
1/2 cup unsweetened almond milk
1/2 cup almond flour
1/2 cup coconut flour
1/2 cup shredded coconut or funfetti dyed shredded coconut
1/4 cup monkfruit sweetener
2 large eggs
1 tsp vanilla extract
1 tsp baking soda

Frosting
1/2 cup cream cheese, room temperature
2 Tbsp butter, room temperature
2 Tbsp stevia
1/2 tsp vanilla extract

Optional garnish
Shredded coconut or funfetti dyed shredded coconut

Yields: 12 cupcakes
Per serving: 3 net carbs per cupcake*

Prep time: 15 min
Cook time: 35 min
Total time: 50 min

* Net carbs may vary based on brand used

Directions

Preheat oven to 350F.

In a medium bowl, mix together the dry ingredients by combining the almond flour, coconut flour, shredded coconut, monkfruit and baking powder.

In a large bowl, using a hand-mixer, whisk together the eggs, coconut milk, almond milk and vanilla extract. Slowly incorporate the dry ingredients and continue mixing until well combined.

Pour into 12 silicone or lined cupcake molds.

Bake for 30-35 min or until baked through.

Allow to the cupcakes to cool 15 min before removing them from the mold.

While the cupcakes cool, prepare the frosting. In a medium bowl, using a hand-mixer, whisk together the cream cheese, butter, stevia and vanilla extract until light and airy, about 5 min.

Apply a spoonful of frosting onto each of the cupcakes. Optionally, sprinkle them with some shredded coconut or funfetti dyed shredded coconut.

Store the cupcakes in an airtight container and keep them refrigerated.