Marissa'S Gluten-Free Strawberry-Banana Coconut Cup

Name: Marissa'S Gluten-Free Strawberry-Banana Coconut Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup unsalted butter, at room temperature; 1 cup white sugar; 2 large eggs, at room temperature; 1 teaspoon coconut extract; 1 1/2 cups gluten-free all purpose baking flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup coconut milk; 1 pint strawberries, hulled and sliced; 1 banana, sliced into 12 rounds

Servings: persons

1
Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
2
Beat butter in a bowl using an electric mixer until smooth and creamy; add sugar and beat until light and fluffy. Add eggs, 1 at a time, to creamed butter mixture, beating well after each addition. Add coconut extract and mix thoroughly.
3
Mix flour, baking powder, and salt together in a separate bowl. Beat 1/3 of the flour mixture into creamed butter mixture on low speed just until incorporated. Add 1/2 of the coconut milk to butter-flour mixture and beat on low just until incorporated. Beat in 1/3 of the flour mixture, followed by remaining coconut milk, ending with 1/3 flour mixture until batter is just mixed.
4
Spoon 2 tablespoons batter into each muffin cup; top with 1 strawberry slice. Spoon 1 tablespoon batter over strawberry layer; top with banana slice. Spoon batter over banana layer to fill muffin cup completely.
5
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 15 to 20 minutes.

683

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1/2 cup unsalted butter, at room temperature, 1 cup white sugar, 2 large eggs, at room temperature, 1 teaspoon coconut extract, and more.

Yes, Marissa'S Gluten-Free Strawberry-Banana Coconut 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.

That's it — enjoy your meal!

Marissa'S Gluten-Free Strawberry-Banana Coconut Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions