Best 2 Banana Coconut Cupcakes Recipes

Calling all banana bread and coconut cake enthusiasts! Prepare to embark on a delightful culinary journey as we unveil the secrets to creating the ultimate banana coconut cupcakes. These heavenly treats will transport your taste buds to a tropical paradise, offering a perfect balance of sweet, moist banana and rich, creamy coconut flavors. Each bite will be an explosion of joy, leaving you craving more. With a few simple ingredients and easy-to-follow steps, you can create a batch of these culinary masterpieces that will surely impress family and friends alike. So, gather your ingredients, preheat your oven, and let's embark on a baking adventure that will leave you utterly satisfied.

Let's cook with our recipes!

BANANA COCONUT CUPCAKES

Banana Coconut Cupcakes image

A great alternative to banana bread and a great way to get some potassium into the kids (and the husband)!

Provided by Lee Caglioti

Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes

Time 45m

Yield 16

Number Of Ingredients 11

Ingredients

1 cup white sugar
¼ cup olive oil
1 egg
1 teaspoon vanilla extract
4 very ripe bananas, mashed
1 cup shredded coconut
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
Beat sugar, olive oil, egg, and vanilla extract together in a bowl until light in color and creamy. Add bananas and coconut; stir to combine. Mix flour, baking soda, cinnamon, nutmeg, and salt into banana mixture until smooth. Spoon batter into prepared muffin cups.
Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 30 to 40 minutes.

Nutrition Facts : Calories 188.5 calories, Carbohydrate 33.8 g, Cholesterol 11.6 mg, Fat 5.3 g, Fiber 1.7 g, Protein 2.5 g, SaturatedFat 1.9 g, Sodium 169.6 mg, Sugar 17.9 g

MARISSA'S GLUTEN-FREE STRAWBERRY-BANANA COCONUT CUPCAKES

Marissa's Gluten-Free Strawberry-Banana Coconut Cupcakes image

This is my favorite cupcake recipe not just because I invented it but because it is really good. It is fluffy and light.

Provided by Baking Princess

Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes

Time 30m

Yield 12

Number Of Ingredients 10

Ingredients

½ cup unsalted butter, at room temperature
1 cup white sugar
2 large eggs, at room temperature
1 teaspoon coconut extract
1 ½ cups gluten-free all purpose baking flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup coconut milk
1 pint strawberries, hulled and sliced
1 banana, sliced into 12 rounds

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
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.
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.
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.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 15 to 20 minutes.

Nutrition Facts : Calories 238.9 calories, Carbohydrate 34.2 g, Cholesterol 51.3 mg, Fat 11.2 g, Fiber 2.7 g, Protein 3.3 g, SaturatedFat 6.9 g, Sodium 123.7 mg, Sugar 19.9 g

Tips:

Use ripe bananas: The riper the bananas, the sweeter and more flavorful your cupcakes will be.
Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the batter, resulting in a lighter and more tender cupcake.
Gradually add the eggs one at a time: This will help to prevent the batter from curdling.
Be careful not to overmix the batter: Overmixing can result in a tough cupcake.
Fill the cupcake liners only 2/3 full: This will help to prevent the cupcakes from overflowing.
Bake the cupcakes in a preheated oven: This will help to ensure that they bake evenly.
Let the cupcakes cool completely before frosting them: This will help to prevent the frosting from melting.

Conclusion:

These banana coconut cupcakes are a delicious and easy-to-make treat that are perfect for any occasion. They are moist and flavorful, with a perfect balance of banana and coconut flavors. The cream cheese frosting is a perfect complement to the cupcakes, adding a rich and creamy flavor. Whether you are a seasoned baker or a beginner, you are sure to love these cupcakes.