Ryza TropiCoco Cupcakes

Ryza TropiCoco Cupcakes


"Give a toast to the warm weather with a batch of these vegan and gluten-free TropiCoco Cupcakes. Offering a full serving of whole grains in every cup, ryza™ lends these scrumptious goodies whole grain goodness in every single bite!"


servings 276 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 276 kcal
  • 14%
  • Fat:
  • 17.9 g
  • 28%
  • Carbs:
  • 30.5g
  • 10%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 107 mg
  • 4%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degree F (170 degrees C). Grease muffin tins with coconut oil.
  2. In a bowl mix together gluten-free all purpose baking flour and brown rice flour, salt, baking powder and xantham gum- set aside.
  3. In a small bowl, melt coconut oil either in microwave or over a double boiler.
  4. In a large bowl, using a hand mixer, whisk or mix on medium speed the coconut oil, raw sugar and agave nectar.
  5. Whisk in/mix in the Ryza rice milk, then the crushed pineapple.
  6. Slowly mix in the dry ingredients (in small amounts) to the wet mixture.
  7. Fold in the macadamia nuts, mango, banana and toasted coconut.
  8. Pour into greased muffin tins.
  9. Bake at 350 for 55 minutes (45 minutes for mini muffins).
  10. Allow to cool. Frost with double coconut butter.
  11. Double Coconut "Butter": Using a hand mixer, whip all ingredients on high speed until smooth.
  12. Frost on muffins when cooled.