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cupcakesDo you remember life before kids? When you stayed out late, dressed up, slept in? When holidays were easy, days were less organised, and you did as you pleased?
This topic seems to be coming up a bit at our place lately. We recently had friends stay whose company we had not shared since having children. Naturally this lead to reminiscing about our young days. We talked about parties, long car trips, late nights and late mornings. My husband fantasised about watching football instead of ABC 2, reading Golf Digest instead of ‘We’re Going on a Bear Hunt’, and listening to hard rock as opposed to Kasey Chambers and the Little Hillbillies.
The time passed quickly. As they were packing their car to leave I felt that the few days we had together were richer than anytime we had previously shared. The way our children played, the way our parenting styles were so similar, the way everyone pulled together and looked after me while I was unwell; the way that despite everything that had taken place over the years it was as though we saw them yesterday. It was beautiful, and for a sensitive soul like me, overwhelming. I did not want to let them go. At the very least I wanted to keep the kids.
I’ve had my dress ups, my parties, my long car trips, my late nights and to be honest I was never any good at late mornings; I am happy to now embrace a little bit of organisation, and I am even accepting never quite getting as much sleep as I would like. Despite what my husband says, he loves Shaun the Sheep and knows every word to The Ballard of Poppa Bill. Life might be a bit harder then it once was, but it is richer in every sense and we wouldn’t have it any other way.
Prior to having my babies I do not think I had ever made cupcakes. Since becoming a Mother I have quickly learnt that a good cupcake recipe is essential. I hope you enjoy our version as much as we do.

Vanilla Cupcakes

1/3 cup honey

40 (1.4oz) grams butter or coconut oil

1/2 cup coconut flour

3 eggs

1/4 cup coconut milk

2 teaspoons vanilla

1/2 teaspoon baking powder

pinch of salt

Preheat your oven to 175 degrees Celsius or 350 degrees Fahrenheit.

Line a muffin tray with 6 large patty pans. I always lightly grease my patty pan cases but this may not be necessary.

Melt the butter or coconut oil and honey over a low heat until combined.

Sift the flour and baking powder into a mixing bowl, add the eggs and stir until combined, add the coconut milk. Stir in the melted honey mixture and the vanilla and salt.

Spoon the mixture evenly into the six patty pans. Bake for 20 – 25 minutes or until lightly golden and an inserted skewer comes out cleanly.

Pink Icing

2 tablespoons honey

4 tablespoons coconut oil

1 – 2 teaspoon beetroot juice*

Chocolate Icing

2 tablespoons honey

2 tablespoons coconut oil

2 tablespoons cacao or cocoa or carob

In a blender, food processor or with a cup and fork, mix your icing ingredients until well combined. If you would like the icing to be thicker you can place it in the fridge for a short time, simply mix again before applying to well cooled cakes.

*This is a quick and easy method to get beetroot juice for colouring recipes. Peel a small beetroot and grate on the zesting side of your peeler. Put a sieve or tea strainer over a small bowl, place the beetroot into the sieve and push down onto it to release the juice. You will now have a little bowl of lovely pink food colouring. Easy!

I also love using this recipe as a quick and easy chocolate icing


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Angela October 22, 2013 - 10:34 pm

Thank you for sharing yet another recipe that I will definitely be trying. my oldest baby (now 4) starts kiddy next year so this recipe will be perfect for her birthday then, although its not until September. I’ll be able to make them in Feb to test for my youngest baby’s 1st birthday though 😉
oh I was smiling reading your blog before the recipe and almost teared up when you described how although life is harder now with a family it is also “Richer”. Perfectly put and I most definitely agree.
thank you once again for sharing your life and recipes xx

bianca October 23, 2013 - 10:35 am

Thank you so much Angela for your lovely message! I really appreciate it! I hope you like the cupcakes. Many thanks, Bianca

Jessica October 22, 2013 - 10:49 pm

Which other flour can you use? Tapioca, amaranth, rice, non gluten mix, quinoa? Thank you

bianca October 23, 2013 - 10:34 am

Hi Jessica, I have only made these with coconut flour, sorry I have not been much help. Many thanks, Bianca

LInda October 23, 2013 - 10:50 am

I was hoping to get an alternative too … I am really struggling with coconut flour at the moment … alot of recipes I have cooked & the flour just makes them dreadful …

bianca October 23, 2013 - 10:52 am

Hi Linda, I have only made these with coconut flour so far. Have you tried our orange and date muffins? They are free from coconut flour if that helps at all? Many thanks, Bianca

Meg October 29, 2013 - 9:05 am

I’ve used Besan flour (chickpea) to sub for coconut flour before – not for this recipe, but it worked for the recipe at the time (can’t remember which one it was!).

Céline October 23, 2013 - 12:56 am

Just made those with chocolate icing… I’m afraid I might have used the wrong honey (acacia) because I didn’t enjoy the icing when I tasted it (after having spread it on the cake!). Will definitely come back and comment on the cake though 😉

bianca October 23, 2013 - 10:32 am

I am sorry you didn’t like the icing Celine, I hope you enjoy the cake. Bianca

Céline October 23, 2013 - 4:44 pm

Why honey do you use? I think mine was very strong. My son loved it though!
The cakes were great, light and fluffy! x

Céline October 23, 2013 - 6:11 pm

I meant ‘what honey’ not why!

Cath December 3, 2013 - 4:50 pm

I find honey too sweet in most recipes so use pure maple syrup instead.

bianca December 3, 2013 - 7:47 pm

Delicious Cathy, I love maple syrup.

Narelle October 23, 2013 - 10:01 am

have these in the oven right now, two little helpers that can’t wait for them to cook. Will let you know how they turn out. Love your website….

bianca October 23, 2013 - 10:25 am

Thank you so much Narelle! I really appreciate you writing! I hope you enjoy them. Many thanks, Bianca

narelle October 23, 2013 - 10:56 am

So they are out of the oven and just cool enough to put on the icing, they are very yummy. I managed to make 11 cupcakes as made a bit smaller. They do have a lot of coconut flavour if anyone is against this taste. Your caramel slice is a winner, round two made yesterday. Thankyou for the inspiration, even if it is increasing my grocery bill!

sian October 23, 2013 - 2:22 pm

These sound great, just wondering if you have any ideas for substituting the eggs for something else?
I’m really enjoying reading your recipes and blog, definitely inspiring me to try out new recipes, thank you 🙂

bianca October 25, 2013 - 9:20 am

Thank you Sian, I have not tried an egg free version of these sorry. If you test it out be sure to let me know how it goes. many thanks, Bianca

Melissa October 23, 2013 - 3:19 pm

Would it be possible to substitute with another milk, eg almond milk? Thanks for your time.

Natalie Marwood October 23, 2013 - 8:01 pm

These were given a big thumbs up from my family! Thanks so much for a beautiful recipe & so rapt I finally had a success with coconut flour cupcakes.
Thank you! xx

bianca October 23, 2013 - 8:09 pm

Thank you Natalie!!! Really appreciate you taking the time to write and share your pic!!! I am so glad you liked them. Thanks again, Bianca

Brooke October 24, 2013 - 10:36 am

These are great! I halved the honey and found them sweet enough. I thought next time I might add a banana and halve the honey again : ) – Thanks

bianca October 25, 2013 - 9:24 am

Perfect, thanks Brooke.

Naomi October 26, 2013 - 7:12 am

Yummy! I switched the vanilla for almond extract for a different flavour which is great too! Thanks for the recipe. I have always loved to bake and don’t want to give it up entirely but do want to feed my family healthier. 🙂

bianca October 28, 2013 - 9:14 pm

Yum! Thank you. x

Naomi October 26, 2013 - 7:42 am

Also,I used carrots to make it orange for a Halloween birthday party. Worked perfectly! So excited! Thanks again

bianca October 28, 2013 - 9:11 pm

I love this Naomi! If you do it again you will have to post a pic!! I am glad you liked them. Thank you. x

Annette October 26, 2013 - 11:00 am

What a success these were. The kids loved them. Thank you so much

Caitlin October 26, 2013 - 2:48 pm

I was going to make these with my kids this afternoon but have run out of vanilla. Do you think it would effect the taste much if I left it out?

bianca October 28, 2013 - 9:06 pm

Hi Caitlin, I think you could make them without vanilla, they will still be nice. I hope you enjoy them/ Many thanks, Bianca

Paleo Chocolate Cake | October 28, 2013 - 4:49 pm

[…] For a simpler chocolate icing that is just as delicious head over here. […]

Meg October 29, 2013 - 9:10 am

These. Are. Delicious!! Wow, the best cupcake I’ve ever made, thanks for this recipe! Can’t wait to try the beetroot icing for my pink-loving princess!

Meg October 29, 2013 - 9:31 pm

I just made another batch. the first time I used pure maple syrup instead of honey, which I used this time. I found the honey a bit overpowering, but still a great cupcake!

bianca November 1, 2013 - 8:08 pm

Thank you. x

Bek November 2, 2013 - 7:26 am

i was the same re:the honey … did u prefer them using maple syrup instead or would u just use less honey next time ? Bek

bianca November 2, 2013 - 2:15 pm

Hi Bek, I decreased the honey to 1/3 of a cup, let me know what you think! You could even cut it back t0 1/4 cup if you wanted to. Thanks, Bianca

Meg November 3, 2013 - 10:00 pm

I did prefer them with maple syrup 🙂

Meg November 3, 2013 - 10:02 pm

though I used less of that as well…

bianca November 1, 2013 - 7:59 pm

Thank you Meg, I am glad you liked them. Bianca

Bek November 2, 2013 - 7:24 am

these are fab ! never had much luck baking with coconut flour (ive tried many recipes believe me) but these cupcakes worked and were deliciously moist. I made double the amount (so i had 12 cupcakes in the end) and the only thing i would say is that i found them a little too sweet. Im going to lessen the amount of honey next time i make them. Thanks for all your wonderful recipes … making the raisin bread today and slowly working my way through the rest. 🙂

bianca November 2, 2013 - 2:37 pm

Thank you so much Bek!! I have taken the honey down to 1/3 of a cup so let me know what you think next time you try them. I look forward to hearing how you go with the raisin bread! Many thanks, Bianca

Rebecca Allison November 2, 2013 - 12:23 pm

Hi Bianca 🙂 I am new to your page but was wondering do you have a thermo? do you have a thermomix recipe for these?

bianca November 2, 2013 - 2:19 pm

Hi Rebecca, I just make these ones in a bowl, the old school way. xx

Jaime November 2, 2013 - 4:16 pm

I’m going to go out on a limb here and say these could possibly be the best cupcakes I’ve ever tried. EVER!
Even being an egg short and forgetting to turn on the oven until they’d been in for 5 mins.
Now when the kids ask for a treat, I know I can make them something I’m happy for them to eat. Thanks!

bianca November 8, 2013 - 8:02 pm

Thank you so much Jaime, I am glad you like them. It is lovely of you to take the time to write. Many thanks, Bianca

Mellissa November 4, 2013 - 12:24 am

I am having trouble getting coconut flour can I just use whole meal?
Thanks 🙂

Mellissa November 6, 2013 - 1:36 am

Hello can you plz let me know if I could use whole meal flour as I can not get coconut flour??

bianca November 6, 2013 - 8:43 pm

Hi Mellissa, I have only made these with coconut flour. Are you in Australia? I have had a few people say that coconut flour is now available at coles, you can also order it online. I hope this helps. Bianca

bianca November 8, 2013 - 8:14 pm

Hi Mellissa, I have only made these with coconut flour. Have you tried ordering it online? I am sorry I am not much help with this one. Thanks, Bianca

leora November 4, 2013 - 9:03 am

We made these for my son’s 2nd birthday yesterday and they were AMAZING! Most of the guests there definitely were more used to regular cupcakes, so when I brought these out saying they were sugar free and gluten-free, i sort of got some eye rolls, but people were amazed. They were a big hit for all– adults too.

bianca November 8, 2013 - 8:14 pm

Oh I love this Leora!! Thank you!! I am so glad they were well received. Thanks again, Bianca

Tara November 6, 2013 - 1:09 pm

I was so keen to try these, but mine certainly didn’t turn out like the pictures. As soon as I peeled the muffin case away the muffin crumbled and fell apart in my hands. Am I doing something wrong??? Great taste though, it’s just a pity I had to pick the pieces up of the kitchen bench to eat them 🙂

bianca November 10, 2013 - 8:15 pm

Hi Tara, I am sorry they have not worked well for you. It sounds like something has gone wrong, perhaps read back over the recipe and see if anything jumps out. Many thanks, Bianca

Cliff November 16, 2013 - 3:56 pm

Almond meal instead of coconut flour is fine.

bianca November 19, 2013 - 7:47 pm

Isn’t that great to know! I love the pic, thank you. x

Tori November 17, 2013 - 4:44 pm

Hi I made these last night and frosted today, they tasted really nice but they didn’t look nearly as good as the pics posted above. I had a similar experience to Tara and I read the recipe and all the blogs several time before I made them. I used 1/4 cup of honey after seeing all the honey comments plus used a mild organic honey (Coles brand would you believe it!) so the taste was great. I used a wooden spoon and a big bowl for my mixing. It wasn’t like a ‘normal’ cake batter, actually it was almost like a close cousin to a pastry to dough! What should the batter be like before it is spooned into the patty cases? My cakes then didn’t really rise and looked just like lump peaks from how I spooned it in. Should I use a mixer and beat the batter to make it lighter? Should they rise? I don’t know how others have got theirs to look like traditional cup cakes 🙁 I really want to master this recipe. I had great success with your peppermint slice and caramel slice (we LOVE them!!!) and I have had such bad luck in the past with coconut flour recipes that I stay away from them now except all saw everyone’s happy posts. I know I left my frosting mixture in the fridge too long and that was what caused my troubles there. I baked for 25 min and it had colour on top but still looked a bit damp and doughy maybe. Please please help me as I would love to master this recipe and make it my go-to for cup cakes. Thanks so much, Tori x

bianca November 17, 2013 - 8:27 pm

Hi Tori, thanks for writing. I am wandering if perhaps you do not like coconut flour? I have a friend who doesn’t like coconut flour and much prefers recipes such as the date and orange muffins, however she is ok with the banana bread. My coconut flour recipes do not really rise and they are quite moist so I don’t think you have done anything wrong. You can extend the cooking time if you would like to try again. Your batter sounds fine, it is a different batter to a wheat flour cake. I hope this helps. I am glad you have enjoyed a few of the other recipes. Many thanks, Bianca

Tori November 17, 2013 - 8:31 pm

Thanks Bianca! It probably is that coconut flour doesn’t float my culinary boat 🙂 Don’t seem to have the same issues when it is almond flour/meal based. At least I haven’t done anything wrong. They are still tasty and hubby is eating one now! The date and orange muffins are high up on my radar for my next cake baking day 🙂
Thanks again for creating such yummy recipes and for sharing them with us all xx

Sera November 24, 2013 - 11:46 am

Would the butter be substituted with coconut butter? Or only coconut oil? Just a little confused, but new to the whole coconut thing lol 🙂

bianca November 26, 2013 - 8:10 pm

Coconut oil should work well. I hope this helps. Bianca

Alexia November 30, 2013 - 3:23 pm

Just thought I’d let you know I’ve been making these cupcakes fairly frequently and they are well liked by my kids. I add 30-40g of melted cacoa butter and it makes them really moist as well adding a bit of a nice rich undertone 🙂
Thanks for the recipe x

Vanessa November 30, 2013 - 8:51 pm

Made these for my sister’s hens as mini cupcakes and they were just divine. What a great recipe, thanks so much for sharing! I was delighted at the beetroot pink icing! Amazing how going back to basics can open your eyes to how simple food and cooking can be without having to add processed dyes etc.
I had to go pretty easy on the icing as I found the honey + coconut taste pretty overwhelming. Even though I love coconut! I also took the leftovers to work where they were gobbled up too.

bianca December 2, 2013 - 12:59 pm

Thank you so much Vanessa! I really appreciate you taking the time to write. I am so glad you enjoyed them!! be sure to let me know how you go with any other recipes that you try. Many thanks, Bianca

Sarah December 7, 2013 - 9:17 am

Would this work as a cake?

bianca December 7, 2013 - 8:20 pm

Certainly worth trying Sarah, although it would only be small, you might want to double it? Be sure to let me know how you go. many thanks, Bianca

Vanessa December 8, 2013 - 2:44 pm

We run a small farm in Northern Victoria, breeding miniature goats as well as bees and chickens and a few other typical farm animals.
I made your cupcake recipe today using our own farm produce. Fresh honey collected from our hives yesterday and free range eggs that were laid this morning. And one of our mamma goats is producing too much milk, so I substituted the coconut milk for goats milk and I excitedly made your cupcakes.
Absolutely delicious and even my partner who dislikes cakes, said they were really good.
You are truly a blessing and I love reading your stories and trying out all your recipes.
Thank you so much xox

bianca December 10, 2013 - 7:56 pm

Thank you so much Vanessa!!! I bet those cupcakes were amazing!! Isn’t it fabulous that you have access to so much fresh produce!! All credit to you!! Many thanks, Bianca

Rachel January 19, 2014 - 5:39 pm

These are fab, made them with myt 3yo today, the whole family enjoyed them, even the husband! Thanks

Bianca Slade January 19, 2014 - 7:47 pm

Thank you so much!! I am glad you liked them.

sahara February 10, 2014 - 2:56 pm

for the beetroot juice – does it work if you juice a beetroot? thanks

Bianca Slade February 12, 2014 - 9:04 am

Yes , perfect.

Nikki February 12, 2014 - 7:22 pm

Hi Bianca, do you think these will work well as a cake? I want to use the recipe for my daughters first birthday cake. What would you think the cooking time/temp will need to change to? many thanks

Bianca Slade February 13, 2014 - 11:21 am

Hi Nikki, I would love to hear how you go with this!! You will need to extend the cooking time but I don’t think you will need to adjust the temp. You might want to cover the cake with foil if it is cooked on top but hasn’t been in the oven long enough to cook through. I hope this helps. Many thanks, Bianca

Lu's Birthday - Wholefood Simply February 25, 2014 - 11:55 am

[…] the cake we had Vanilla Cupcakes with pink […]

Julia March 25, 2014 - 4:50 pm

Delicious! I replaced the honey with rice malt syrup to make it lower fructose (low FODMAP diet) and they’re super! Thanks for another wonderful recipe.

Bianca Slade March 26, 2014 - 7:54 am

Thank you so much! I am glad you liked them. It is lovely of you to take the time to write. x

Carly April 6, 2014 - 7:22 pm

This sounds like a great recipe.
Do you know much about natural food dyes for icings? I have a fireman obsessed little boy who wants a red fire truck cake for his birthday. I Wanted to either make a red dye or buy quite a vibrant red one if that exists…

Bianca Slade April 17, 2014 - 8:36 am

I don’t sorry. x

Nadia May 23, 2014 - 7:57 pm

I made these today, and was skeptical at first. I haven’t made anything with coconut oil, or coconut flour for that matter! They turned out really nice, although I think when I made them again I’ll make smaller versions.

Bianca Slade May 26, 2014 - 12:09 pm

Thank you Nadia! I really appreciate that. I am glad you enjoyed them. x

Lisa@mummymade.it June 23, 2014 - 10:01 pm

These look delicious! I have a similar recipe that I use and m family (and unexpecting friends) love them! I’ll have to try the pink icing….love a bit of girly in the boy dominated household!

bianca June 26, 2014 - 2:08 pm

Fabulous!!! I hope you, and the boys enjoy it. x

Erin June 24, 2014 - 3:49 pm

Just made these, YUM! I managed to squeeze 9 cupcakes out of the mixture.
With the pink icing each cupcake is 220 calories.

bianca June 26, 2014 - 3:19 pm

Thank you Erin! I really appreciate that and I am sure many others will too. I am rapt that you have enjoyed them. Be sure to let me know how you go with anything else that you try. Bianca

Belinda June 26, 2014 - 12:55 am

Firstly…. I think you are amazing! Your recipes are fabulous you must be one clever and creative woman. Thankyou for your wisdom and passion.
I am wondering how you think buckwheat flour would go? Thanks again xo

bianca June 26, 2014 - 2:25 pm

Belinda you are far too lovely! Thank you so much for your kind words, they are greatly appreciated and I hope you find many recipes that you enjoy.
I do not think subbing coconut flour for an equal amount of buckwheat flour would work sorry, it may take some experimenting! You can now get coconut flour at many supermarkets if that is of any help.
Thanks again! Bianca

Serina September 22, 2014 - 4:11 pm

Oh my god, I made these cupcakes for my son’s second birthday (as well as your Caramel Slice, Lemon Balls, Ginger Balls, Meringue’s and Breakfast Muffins) and they were a hit. I did not try them until the party and they were so yummy. I made them with the pink icing and added some natural 100’s and 1000’s. Your wonderful recipe’s made the party a hit without all the nasties. Thank you x

Bianca Slade October 2, 2014 - 3:44 pm

Thank you so much!! I really appreciate the feedback. I am glad the recipes helped with your party, top job whipping all of that up! Be sure to let me know how you go with anything else that you try. xx

Nikki G November 7, 2014 - 8:26 am

Bianca, I just want to clarify what vanilla you use as this may affect the quantity required. I have vanilla bean paste, would I need two teaspoons of that?

Bianca Slade November 8, 2014 - 7:49 am

I would just use one teaspoon and see how you go with that. If I use a concentrated extract I would use 1 teaspoon. It has been a while since I made these ones and I am now more precise. I hope you enjoy them.

Meg February 8, 2015 - 11:26 am

Hi Bianca, I’m wondering if these freeze OK, I like to bake and freeze for school lunches. Thanks so much x

Bianca Slade February 12, 2015 - 11:55 am

Sure do. x

Rebecca Denyes February 27, 2015 - 9:34 pm

Would these turn out without eggs… using a Chia seed and water replacement?

Bianca Slade March 1, 2015 - 7:45 am

I have not tried it sorry Rebecca. I have quite a few egg free muffins and loaves coming up so be sure to keep your eye out or sign up to the newsletter. x

Collette February 28, 2015 - 2:39 pm

I can figure out the weight measurement for the cocunut oil (40g/1.4oz)is this when it is in it’s solid state? Whats the measurement when it’s in liquid form please?

Bianca Slade March 1, 2015 - 7:47 am

I would use two tablespoons. x

Sarah April 15, 2015 - 3:50 pm

These are fab but i would recommend turning the heat down if you have a fan force oven. Less than 20 mins at 175c resulted in crispy tops and bottoms.

Bianca Slade April 20, 2015 - 3:45 pm

Thank YOU! I really appreciate the feedback. I am glad you enjoyed them. x

Sarah Lewis June 10, 2015 - 2:41 am

Hi!! I am going to make these for my daughter’s birthday this weekend. How many does this recipe yield?

Bianca Slade June 11, 2015 - 10:56 am

Hi Sarah, I made 6. I hope this helps. x

Fiona Newman August 3, 2017 - 8:36 pm

Not sure if anyone else has posted the same thing, ubut I just made these as mini cupcakes, using fan forced oven at 155’C, they ended up taking 25 minutes to cook. Just out of interest for anyone else who may want to try ?
Double batch made 32 mini cupcakes. Yum!


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