Fourth of July Cupcakes (The BEST Cupcakes EVER!)


This is not a new recipe but it is a great one!  These cupcakes are my FAVORITE and I actually prefer the dairy-free version using coconut milk and coconut oil.  The slight coconut taste makes these a big hit!  When selling foods at the Farmer’s Market, everyone LOVED these tiny treats!

To check sweetness of batter before baking, check out this tip from Satisfying Eats Cookbook:

“The sweetness of Stevia tends to cook out so place 1 tbsp of prepared batter (cake, muffin, etc.) in a cupcake liner and microwave for 15-20 seconds. Carefully remove and taste. This will be the sweetness of the final product. Add more, if necessary, but use the serving spoon in the KAL® Pure Stevia to add to your recipe. “

NOTE: If using canned coconut milk, I recommend THIS brand.

Modified version of  

The Best Grain & Sugar Free Birthday Cake

and “Coconut Cake”

From Satisfying Eats Cookbook

Makes 12-13 cupcakes or 2-8” inch cakes

1 cup almond flour (I use Honeyville)
1/2 cup plus 2 tbsp coconut flour
1 tbsp baking powder
1/2 tsp Kal Stevia (to taste) (or sweetener of choice)

6 large Eggs (divided)
1/2 cup heavy whipping cream
1/2 cup sour cream
1/4 cup unsweetened almond milk
1 tbsp vanilla
6 tbsp unsalted butter, melted (4 tbsp of virgin coconut oil melted for dairy-free)

**Dairy Free Version: Use 1/2 cup unsweetened almond milk and 3/4 cup coconut milk for the dairy or  1-1/4 cup coconut milk.


Preheat oven to 350° F. Mix dry ingredients in medium bowl. In separate bowl, beat egg whites until SOFT peaks form. In another bowl, blend remaining wet ingredients (along with egg yolks). Blend for 2-3 minutes on high-speed. Mix dry ingredients with wet then carefully fold egg whites in to batter. (NO NOT OVER MIX).

At this time do “Microwave Test” to check for sweetness of cake. Taste and adjust sweetness if necessary. Scoop into cupcake liners or a parchment lined cake pan. Bake for 15-18 minutes for cupcakes and 20-25 minutes for 8” cake layer or until slightly browned on top.  Remove from oven and allow to cool on rack.

Frost with Frosting of choice:

Cream Cheese Frosting (I would double the recipe to frost the cupcakes)

Chocolate Ganache Frosting  (for Dairy-Free) Instead of refrigerating ganache for 30 minutes, only refrigerate 5-10 minutes to thicken enough to frost  cupcakes.

Decorate with fruit of choice.


Note: Many of the links contained in this post are Affiliate Links. If you purchase through the links provided, I will receive a small (very small) commission which I used to buy more ingredients to create more recipes.  I have chosen these products not to receive a commission but because I think they are the best on the market.  Thank you for your support! 


    • says

      Nancy, start with 1/2 cup and taste. I have learned that everyone’s desire for sweetness is so different so tasting is the best way. I know this is vague but it works. Enjoy and let me know how much you end up using.

  1. Jenn S. says

    I found out on Wednesday that my new friend’s birthday was that day. She was already scheduled to come over in two and a half hours for her daughter’s flute lesson at my house. I quickly messaged her on Facebook and she told me her favorite dessert was angel food cake with fruit. I whipped up 12 of these cupcakes (non-dairy coconut version) and gave 6 of them to her fresh with sides of your cream cheese frosting recipe (ginger spice cake recipe) and the blueberry compote (from your new lemon poppyseed pancake recipe). She was all smiles, even when I told her they were “healthy”. The next day she even posted a picture of it (that’s her picture of it) on Facebook when she had one for her second breakfast. 🙂 My family really enjoyed the 6 cupcakes that I kept and they were so light and fluffy and slightly sweet, it was a great substitute for angel food cake. I chose to sweeten everything with a combination of KAL liquid Pure Stevia and honey. The cream cheese frosting was more like a glaze than a frosting because I used coconut milk instead of the heavy cream, but that and the blueberry compote made it taste so delicious and just like a light and fruity summer dessert ought to. Thanks so much for having such a great repertoire of recipes on your blog, Melissa! They saved the day! 🙂

  2. Alexis Komondorea says

    In your ingredients you used 1/2 tsp of Kal Stevia but in the comments you mentioned 1/2 cup Erythritol, is one of these a typo? I don’t know much about Kal Stevia, so it might just be me, but I wanted to make sure. Thanks for the recipe!

    • satisfyingeats says

      Alexis, I don’t personally use erythritol but I was probably giving an estimate measurement for someone using. it. You can really use whatever sweetener you choose. I am actually using Stevia Select now in my recipes. You would use twice as much Stevia Select as Kal Stevia.

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