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    Home » Recipes » Quick Breads & Scones

    Banana Coconut Cupcakes

    May 10, 2020 · Modified: May 3, 2021 by Sandra Flegg

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    Close up image of Banana Coconut Cupcakes.

    These Banana Coconut Cupcakes have a delicate hint of coconut in every bite. They are moist with a cake-like texture. Enjoy them plain, or top them with icing!

    banana coconut muffins sitting on wire rack this recipe!

    YOU'LL LOVE THIS RECIPE

    • no fancy equipment required!
    • basic pantry ingredients

    INGREDIENTS & SUBSTITUTIONS

    • buttermilk may be substituted by making your own by following these steps: Measure out a cup of milk and add 1 tablespoon of white vinegar. Stir, then allow it to sit at room temperature for 10 minutes.

    INSTRUCTIONS

    ingredients for banana coconut muffins mixed in three separate bowls
    • combine all of the dry ingredients and coconut
    • in a separate bowl, mix together bananas, buttermilk and vanilla. Set aside
    • In a third bowl, using an electric mixer on high speed, beat butter for 1 minute. (use larger bowl for this as you will be adding all the other ingredients into it)
    • add brown sugar, then eggs
    • alternating, beat in the dry ingredients, then banana mixture
    • fill greased muffin tins ¾ full
    • Bake for 30 to 35 minutes or until the tops of the cupcakes spring back when pressed. Check the centre of the cupcake and ensure that it comes out clean using a skewer
    • Cool then frost with Cream Cheese Icing if desired
    banana-coconut muffin batter in muffin cups uncooked
    banana-coconut muffins cooling on wire rack

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    Print
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    banana coconut muffins

    Banana Coconut Cupcakes


    • Author: Sandra Flegg
    • Total Time: 45 minutes
    • Yield: 12
    Print Recipe
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    Description

    This moist cupcake is loaded with flavour. The bananas and coconut combine perfectly to deliver a heavenly bite every time. Enjoy it plain or frosting with delicious Cream Cheese Icing!


    Ingredients

    1 and ½ cups all-purpose flour

    2 tsp. baking powder

    1 tsp. cinnamon

    ½ tsp. baking soda

    ½ tsp. salt

    1 cup flaked sweetened coconut

    1 and ½ cups mashed ripe bananas (4 medium)

    ¼ cup buttermilk

    1 tsp. vanilla extract

    ½ cup butter, softened

    ¾ cup light brown sugar, packed

    1 large egg

    Cream Cheese Icing

    8 oz cream cheese, softened

    ½ cup butter, softened

    1 tsp. vanilla

    3 cups powdered sugar

    ½ cup sweetened flaked coconut (optional to sprinkle on top of icing)


    Instructions

    1. Preheat oven to 350 F. Lightly grease 12 muffin cups. 

    2. In a medium bowl, whisk together flour, baking powder, cinnamon, baking soda and salt.

    3. Stir in coconut and set aside.

    4. In a separate bowl, mix together bananas, buttermilk and vanilla. Set aside.

    5. In a third bowl, using an electric mixer on high speed, beat butter for 1 minute. (use larger bowl for this as you will be adding all the other ingredients into it)

    6. Add brown sugar and beat for two minutes

    7. Beat in egg.

    8. On low speed of mixer, alternately beat in dry ingredients (divided in two) and banana mixture (divided in thirds). Beat until just combined.

    9. Fill each muffin cup to ¾ full.

    10. Bake for 30 to 35 minutes or until the tops of the cupcakes spring back when pressed. Check the centre of the cupcake and ensure that it comes out clean using a skewer.

    11.  Cool on wire rack.

    12. Frost if desired.

    Notes

    • buttermilk may be substituted by making your own by following these steps: Measure out a cup of milk and add 1 tablespoon of white vinegar. Stir, then allow it to sit at room temperature for 10 minutes.
    • Prep Time: 15 minutes
    • Cook Time: 30 minutes
    • Category: Breakfast and Brunch
    • Method: Oven
    • Cuisine: American

    Nutrition

    • Serving Size: 1 muffin
    • Calories: 220
    • Sugar: 16.3 g
    • Sodium: 169.1 mg
    • Fat: 11.7 g
    • Saturated Fat: 8 g
    • Trans Fat: 0 g
    • Carbohydrates: 28.3 g
    • Fiber: 1.6 g
    • Protein: 2.4 g
    • Cholesterol: 36.4 mg

    Keywords: cupcakes, banana, coconut

    Did you make this recipe?

    Tag @shesnotcookin on Instagram and hashtag it #shesnotcookin

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    Hi, I'm Sandra! Welcome to my kitchen. A self-taught cook, I love being in the kitchen. My inspiration is the people who I love the most - my family. Here you will find simple family recipes with photos that will inspire you to cook from scratch.  More about me

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