Coconut flour cupcakes with vanilla, chocolate and strawberry frosting! Gluten and sugar-free!

 Coconut Flour Cupcakes

I'm so proud of these cupcakes! They are so cute! I tried another recipe before this one and the cupcakes didn't turn out so well, so I went back to the drawing board and ended up with this recipe:

Cupcakes:

3/4 cup coconut flour

1 1/2 tsp. baking powder

1/8 tsp salt

1/3 cup palm sugar or xylitol (I used xylitol)

6 tbsp. butter or coconut oil

3 eggs

1 tsp. vanilla

3/4 cup milk

4 tbsp. sparkling water ( I use this to make it more fluffy because of the bubbles)

Bake at 350 degrees for 20-25 minutes. Let cupcakes cool completely before frosting them.

Frosting:

For the frosting I made whipping cream and used this as the base and added the other flavors to it. I made chocolate, vanilla and strawberry.

Frosting base:

1 carton of heavy whipping cream (size depends on how many cupcakes you make)

First get a carton of whipping cream and use a hand mixer to beat it until it is the consistency of whipped cream and forms stiff peaks.  

For the strawberry I added some coarsely blended fresh strawberries to the whipped cream. For vanilla I added vanilla extract and for chocolate I added the following ingredients:

Chocolate frosting:

1/4 cup cocoa powder

3 tbsp. butter or coconut oil

1 tbsp. milk

1 tbsp. palm sugar

 

To frost the cupcakes I used a regular Ziploc bag and cut a small piece of the corner off to make a make-shift pastry bag.