Coconut-Banana Cupcakes

Coconut-Banana Cupcakes

Category: Desserts Entertaining

  • Makes 24 cupcakes

  • Prep Time 20 min

  • Cook Time 25 min


  • 2 1/2 cups all-purpose flour

  • 1 tsp. baking powder

  • 1 tsp. baking soda

  • 3/4 cup I Can’t Believe It’s Not Butter!® All Purpose Sticks

  • 1 1/2 cups firmly packed light brown sugar

  • 1 cup mashed banana, (about 2 medium)

  • 3/4 cup reduced fat buttermilk

  • 2 large eggs

  • 2 cups confectioners sugar, for glaze

  • 1/4 cup reduced fat buttermilk, for glaze

  • 1 cup unsweetened flaked coconut, toasted


  • 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!® All Purpose Sticks with brown sugar in large bowl with electric mixer until creamy. Beat in banana, 2/3 cup 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.

  • Meanwhile, blend confectioners sugar with remaining 1/4 cup buttermilk in small bowl. Glaze muffins, then sprinkle with coconut.

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