Gluten-Free Lime Cupcakes-MainPhoto

Gluten-Free Lime Cupcakes-MainPhoto
Editor’s Note:
 Here’s another Halloween Gluten-Free goody so all your trick-or-treaters can be included in the sweet and scary fun! There’s even a Vegan Coconut Frosting for the frightening gluten-free ghosts haunting your party table.

Read Related: Gluten-Free Banana Split Cupcakes

Makes: 10
Sweetness: Medium

½ cup coconut flour
½ cup blanched almond flour
½ teaspoon sea salt
¼ teaspoon baking soda
3 large eggs
½ cup grapeseed oil
½ cup agave nectar
2 tablespoons firmly packed lime zest, plus more to decorate (about 3 limes)


  1. Preheat the oven to 350°F. Line 10 muffin cups with paper liners.
  2. In a large bowl, combine the coconut flour, almond flour, salt, and baking soda.
  3. In a medium bowl, whisk together the eggs, grapeseed oil, agave nectar, and 2 tablespoons lime zest.
  4. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined.
  5. Scoop ¼ cup of batter into each prepared muffin cup.
  6. Bake for 18 to 22 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached.
  7. Let the cupcakes cool in the pan for 1 hour, then frost, sprinkle with the remaining lime zest, and serve.

Makes: 2 cups
Sweetness: Medium

½ cup coconut milk
½ cup agave nectar
1 tablespoon arrowroot powder
1 tablespoon water
1 cup coconut oil, melted over very low heat


  1. In a medium saucepan, bring the coconut milk and agave nectar to a boil over medium heat.
  2. Whisk the ingredients together, then decrease the heat and simmer for 2 to 3 minutes, to reduce just slightly, stirring frequently.
  3. In a small bowl, dissolve the arrowroot powder in water, stirring to make a slurry. Increase the heat under the saucepan to medium-high so the mixture is bubbling.
  4. Add the arrowroot slurry to the coconut mixture, whisking constantly until the mixture thickens and turns opaque and shiny, about 1 minute.
  5. Once the mixture becomes shiny, remove the pan from the heat and gradually blend in the coconut oil with a handheld mixer until well combined.
  6. Allow to cool on the counter for 15 minutes. The mixture will not look like frosting yet—don’t worry; this is okay.
  7. Chill the frosting in the refrigerator for 1 to 1½ hours, until the frosting fully solidifies and looks opaque white in color.
  8. Remove from the refrigerator and whip with a handheld mixer until thick and fluffy. The frosting will be sticky looking and lumps will dissolve during whipping.
  9. Use immediately or store in a glass Mason jar in the refrigerator for up to 3 days.
  10. Allow the frosting to soften a bit after removing from the refrigerator. Stir with a flexible spatula until spreadable.

Reprinted with permission from Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour by Elana Amsterdam (Celestial Arts, © 2011).
Photo Credit: Annabelle Breakey.