Baking · Cakes & muffins

Coconut Vanilla Almond Cupcakes

Unfrosted vanilla cupcakes with finely ground coconut and almond meal.

By CarbPortion · AI-assisted recipe

Cakes & muffins

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Prep: 15 min
Cook & rest: 35 min
Total: 50 min
Servings: 10
Method: Oven

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Original recipe: 10 servings.

Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.

For part of a raw egg, beat it first, then weigh the amount you need.

FOR 10 servings

Ingredients

Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.

Almondsfinely ground160 g
Desiccated coconutdesiccated, unsweetened and finely ground80 g
Eggbeaten200 g
Greek yogurtPlain, whole milk180 g
Buttermelted and cooled50 g
Granulated sugarGranulated50 g
Baking powderDouble-acting, sodium aluminum sulfate8 g
Vanilla extractPure extract8 g
SaltTable salt1.5 g

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STEP BY STEP

Let’s make it.

Heat the oven to 350°F (175°C). Line 10 muffin cups. Mix the ground almonds, ground desiccated coconut, baking powder and salt.
Whisk the eggs, yogurt, butter, sugar and vanilla. Stir into the dry mixture and leave for 5 minutes to hydrate.
Spoon evenly into the lined cups, leaving a little room for the batter to rise.
Bake for 23–28 minutes until lightly golden and the centers contain no wet batter when checked with a skewer.
Cool in the tin for 5 minutes, then move to a rack. Divide into 10 servings and serve without frosting.

Kitchen notes

Desiccated coconut is not coconut flour; substituting coconut flour would change the texture and moisture needs.

ESTIMATED · PER EQUAL SERVING

What’s in your portion?

Total carbs: 11.5 g
Fiber: 3.3 g
Carbs − fiber: 8.2 g
Protein: 8.1 g
Fat: 20 g
Energy: 249 kcal

Calculated from USDA ingredient records, divided into 10 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.

Sources & calculation

Use a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗

CARBPORTION · TAKE IT TO THE SHOP

Shopping list

Coconut Vanilla Almond Cupcakes

For 10 servings

Eggs & dairy

EggRaw, whole, without shell200 g
Greek yogurtPlain, whole milk180 g

Oils & fats

ButterUnsalted50 g

Herbs & spices

SaltTable salt1.5 g

Nuts & seeds

AlmondsPlain160 g
Desiccated coconutDried, unsweetened80 g

Sauces & pantry

Baking powderDouble-acting, sodium aluminum sulfate8 g
Granulated sugarGranulated50 g
Vanilla extractPure extract8 g

Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.

CarbPortion · /recipes/coconut-vanilla-almond-cupcakes/

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