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!
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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
- 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 3/4 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
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Banana Coconut Cupcakes
- Total Time: 45 minutes
- Yield: 12
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 1/2 cups all-purpose flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1 cup flaked sweetened coconut
1 and 1/2 cups mashed ripe bananas (4 medium)
1/4 cup buttermilk
1 tsp. vanilla extract
1/2 cup butter, softened
3/4 cup light brown sugar, packed
1 large egg
Cream Cheese Icing
8 oz cream cheese, softened
1/2 cup butter, softened
1 tsp. vanilla
3 cups powdered sugar
1/2 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 3/4 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
