Marissa'S Gluten-Free Strawberry-Banana Coconut Cupcakes Recipe

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

1/2 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

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.

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 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.

Marissa'S Gluten-Free Strawberry-Banana Coconut Cupcakes

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