Low-Glycemic Coconut Cupcakes

1  cup		Coconut Palm Sugar
1/3  cup		Coconut flour
2/3  cup		fine cut coconut flakes
2-1/4  teaspoons		Baking Powder
1/4  teaspoon		Real Salt
6		Large Eggs
1/4  cup		Whole Milk
6  tablespoons		Unsalted Butter
1/2  teaspoon		Vanilla Extract

Tip: Click on the ingredient links to learn the nutritional information for all the Low-Glycemic Coconut Cupcakes ingredients. The serving size for any ingredient in Low-Glycemic Coconut Cupcakes may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

1 Mix together dry ingredients.
2 Mix together we ingredients.
3 Add the wet to the dry ingredients and mix thoroughly.
4 Insert 12 cupcake liners into cupcake pan.
5 Fill liners 1/2-3/4 full.
6 Bake for 15-20 min.
7 Let cupcakes cool for 10 min. Put them in a Ziploc bag and place in fridge for 30 min. The flavors will be enhanced and the cupcakes will be perfectly moist and ready to eat. Enjoy!

Top with Cream Cheese Frosting Recipe:
1 Box Cream Cheese (at room temperature)
6 Tbsp unsalted butter (melted)
1 cup coconut palm sugar

- Transfer frosting to a pastry bag. Refrigerate for 15-30 minutes. Frost your cupcakes. Enjoy!