Coconut-Banana Cupcakes
Coconut-Banana Cupcakes
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- 20 min
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Prep time - 25 min
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Cooking time - 24
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Servings
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
-
3/4 cup (1 1/2 sticks) I Can’t Believe It’s Not Butter!® Sticks
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- 1 1/2 cups firmly packed light brown sugar
- 1 cup mashed banana (about 2 medium)
- 2/3 cup buttermilk
- 2 large eggs
Frosting
-
1/2 cup I Can’t Believe It’s Not Butter!® Sticks
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- 1 box confectioners sugar
- 3 tablespoons buttermilk
- 1 teaspoon vanilla extract
- 1 cup unsweetened flaked coconut, toasted and divided
Nutritional guidelines (per serving)
Nutrition information is calculated using an ingredient database and should be considered an estimate
Instructions
- Preheat oven to 350°. Line two 12-cup muffin pans with paper cupcake liners; set aside.
- Combine flour, baking powder and baking soda in medium bowl; set aside.
- 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.
- Slowly beat in flour mixture until combined, scraping sides of bowl occasionally. Evenly spoon batter into prepared pans.
- 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
- Beat I Can't Believe It's Not Butter in large bowl with electric mixer until creamy.
- Gradually beat in confectioners sugar, milk and vanilla on low speed until blended.
- 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.
