Coconut-Banana Cupcakes Recipe

Name: Coconut-Banana Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups all-purpose flour; 1 1/2 cups firmly packed brown sugar; 1 teaspoon baking powder; 1 teaspoon baking soda; 3/4 cup i can't believe it's not butter! all purpose sticks; 1 cup banana; 2 large eggs; 2/3 cup buttermilk reduced fat; 2 cups confectioners sugar for glaze; 1 cup flaked coconut unsweetened, toasted; 1/4 cup buttermilk reduced fat, for glaze

Servings: persons

2 1/2 cups all-purpose flour
1 1/2 cups firmly packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup i can't believe it's not butter! all purpose sticks
1 cup banana
2 large eggs
2/3 cup buttermilk reduced fat
2 cups confectioners sugar for glaze
1 cup flaked coconut unsweetened, toasted
1/4 cup buttermilk reduced fat, for glaze

1
Preheat oven to 350u00b0. 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!(R) 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.
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.
6
Meanwhile, blend confectioners sugar with remaining 1/4 cup buttermilk in small bowl. Glaze muffins, then sprinkle with coconut.

1778

kcal

Calories

Fat

254

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 1/2 cups all-purpose flour, 1 1/2 cups firmly packed brown sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, and more.

Yes, Coconut-Banana Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut-Banana Cupcakes

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