These Coconut Cupcakes with Blueberry Cream Cheese Icing are low carb, nut-free, and totally delicious. The cupcakes are made with coconut flour and shredded coconut, with a hint of lemon to complement the vibrant blueberry icing. No added food coloring here -- just a hue from Mother Nature's palette. Although prep and baking time take about an hour, add another 45-60 minutes for the cupcakes to cool before frosting.