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chocolate cupcakes with coconut frosting on plate

Sugar free cupcakes with Coconut Buttercream

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  • Author: Deb Belsha
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


These light and fluffy sugar free cupcakes are a chocolate lover's dream.  The coconut buttercream is a sweet and creamy frosting that is quick and easy to make.




  • 2 cups fine almond flour, sifted
  • 2 tablespoons coconut flour, sifted
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon xanthan gum
  • 2/3 cup Allulose *
  • 1/2 cup Monkfruit *
  • 2 ounces, sugar free chocolate, melted and cooled  ( I used Choc Zero)**
  • 3 large eggs, room temperature
  • 1 cup sour cream, full fat, room temperatue
  • 1 teaspoon pure vanilla extract


  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1  - 1 1/2 cups Monkfruit powdered sugar***
  • 1/4 unsweetened coconut milk****
  • 1/2 - 1 teaspoon coconut extract


  1. To make cupcakes:  Preheat oven to 350°F.  Place paper liners in a 12 cup muffin tin.  Spray lightly with non stick baking spray.
  2. Melt the chocolate in the microwave in 30 second increments.  Or melt over a double boiler. Let chocolate cool.
  3. Place all dry ingredients in a large bowl and whisk to combine. 
  4. In another bowl mix the wet ingredients together.
  5. Pour the wet ingredients into the bowl of dry ingredients and fold in until just fully combined.  Don't over mix.
  6. Use a large cookie scoop or spoon and fill the muffin cup about 3/4 full.
  7. Bake in oven for 20-23 minutes.  Test with a toothpick at 20 minutes.  If it comes out clean, or with only a few crumbs on it, it is done.  If not, bake a few minutes longer.
  8. Remove from oven to a cooling rack and let cool 15 minutes.  Then remove cupcakes from pan to fully cool on rack.  (Leave cupcakes in their liners, they are still fragile until they are fully cooled)
  9. To make frosting:- beat softened butter in mixer on medium-high speed until smooth, about 3-4 minutes.
  10. Turn mixer to low speed and beat in the sugar.  Taste for sweetness, add a bit more as needed.
  11. Shake can of coconut milk before measuring and then pour in the 1/4 cup with the coconut extract and beat for 2-3 minutes. Scrape the bowl to make sure all is mixed together.  If the frosting is too thick, add another 2 tablespoons of coconut milk.  Beat well.
  12. Frosting with a piping bag and star tip.  Sprinkle with optional unsweetened coconut chips.


*Always sift your dry ingredients.  Since we store our nut flours in the refrigerator and freezer, they tend to get lumpy.  Cocoa powder and powdered sugar can get lumpy as well and this affects your measurements.  

** The combination of Allulose and Monkfruit in the cupcakes provides a very natural sweet flavor and a fluffy texture.  I found no aftertaste or a cooling effect that some sweeteners give.  You can use your preferred sugar substitute, but start with only 1 cup and taste for sweetness.  

*** We find that baked goods turn out better when dairy products have come to room temperature.  Take them out about an hour before baking help ensure a smoother batter.