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This cupcake recipe has been a birthday and/or Spring favorite around here for years. I got the recipe from a blogger who then took her blog down. People always want the recipe when we make these so it’s about time it goes back on the internet! This recipe is gluten-free (assuming you check all ingredients) but no one who tries one will be able to tell the difference!

Gluten-Free Coconut Cupcakes with Lemon Curd Filling

I use this Thai rice flour. If you can find it at your local Asian supermarket – it’s MUCH cheaper there. I have never tried this recipe with regular flour. If you do, leave out the xanthan gum and let me know how they turn out!

Gluten Free Coconut Cupcakes with Lemon Curd Filling

Recipe by Allison WakenCourse: Dessert


Prep time


Cooking time



A simple gluten free coconut cupcake recipe that works perfectly every time!


  • Cupcakes
  • 1 1/4 cup Thai rice flour

  • 1/4 tsp salt

  • 1 1/2 tsp baking powder

  • 1/2 tsp xanthan gum

  • 1/4 cup milk

  • 1/4 cup buttermilk

  • 1/2 tsp vanilla

  • 1/2 cup vegetable oil

  • 1 cup sugar

  • 2 large eggs

  • 1/2 cup shredded sweetened coconut + extra for topping

  • lemon curd

  • Frosting
  • 1 cup butter softened

  • 3 cup powdered sugar

  • 2 tsp milk

  • 1 tsp vanilla


  • Cupcakes
  • Preheat oven to 350 F and line a cupcake pan with cupcake liners.
  • Whisk together rice flour, salt, baking powder, and xanthan gum in a small bowl.
  • In another bowl mix together milk, buttermilk, vanilla, and oil.
  • In a large mixing bowl beat together the sugar and eggs for about a minute until smooth and fluffy. Slowly add in the flour mixture and milk mixture, alternating a few times until well combined.
  • Stir in the coconut until well mixed in.
  • Carefully pour batter into cupcake liners about 1/2 full.
  • Bake for 20-25 minutes.
  • Allow to cool completely.
  • Once cool, cut a slit in each cupcake and using a small spoon, add in lemon curd. I use the spoon to push in the curd.
  • Pipe frosting onto cupcakes and sprinkle with coconut.
  • Frosting
  • Beat frosting ingredients until light and fluffy. Add milk or powdered sugar if needed to reach desired consistency.

We love this recipe and I make it at least once a year. I’ve tried it as a cake before, but it’s just not the same! You could also try other fillings or even a chocolate frosting with just the plain coconut cupcakes.


Allison Waken is the founder, writer, photographer, and content creator of All for the Memories and All for the Boys.

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