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recipe image Coconut-Banana Cupcakes

Coconut-Banana Cupcakes

Coconut-Banana Cupcakes

This coconut banana cupcake recipe sort of reminds us of things that SHOULD be together. Coffee and donuts. Pasta with extra parmesan. We could go on and on. Coconut and banana belong together - and with this coconut banana cupcake recipe you can defy all odds so they remain in harmonious peace.

This coconut banana cupcake recipe sort of reminds us of things that SHOULD be together. Coffee and donuts. Pasta with extra parmesan. We could go on and on. Coconut and banana belong together - and with this coconut banana cupcake recipe you can defy all odds so they remain in harmonious peace.

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  • Prep time
    20 min
  • Cooking time
    25 min
  • Servings
    Portions 24

Ingredients

Frosting

Nutritional guidelines (per serving)

      Show More Nutritional FactsSee less Nutritional Guidelines

      Nutrition information is calculated using an ingredient database and should be considered an estimate

      Instructions

      1. Preheat oven to 350°. Line two 12-cup muffin pans with paper cupcake liners; set aside.
      2. Combine flour, baking powder and baking soda in medium bowl; set aside.
      3. Beat I Can't Believe It's Not Butter! Sticks with brown sugar in large bowl with electric mixer until creamy. Beat in banana, buttermilk and eggs on low speed until blended, about 2 minutes.
      4. Slowly beat in flour mixture until combined, scraping sides of bowl occasionally. Evenly spoon batter into prepared pans.
      5. Bake 25 minutes or until toothpick inserted in centers comes out clean. Cool in pans 5 minutes. Remove cupcakes to wire racks and cool completely.
      Frosting
      1. Beat I Can't Believe It's Not Butter in large bowl with electric mixer until creamy.
      2. Gradually beat in confectioners sugar, milk and vanilla on low speed until blended.
      3. Beat on medium-high speed, scraping sides of bowl occasionally, until light and fluffy, about 2 minutes. Stir in 1/2 cup coconut. Frost tops of cooled cupcakes and sprinkle with remaining coconut.
      If you don’t have a piping bag (because you’re not a professional cake decorator and/or they’re expensive), don’t worry. When decorating your banana coconut cupcakes, just use a Ziploc bag. Fill it with the frosting, twist (and shout), and snip off a small corner from the bottom of the bag. Don’t squeeze it too hard or it’ll burst, splattering frosting all over you, your kitchen, and your hopes and dreams of baking Instagram-worthy banana coconut cupcakes.

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