Name: Marissa's Gluten-Free Strawberry-Banana Coconut Cupcakes
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Unsalted butter, at room temperature - ½ cup; White sugar - 1 cup; Eggs, at room temperature - 2 large; Coconut extract - 1 teaspoon; Gluten-free all purpose baking flour - 1 ½ cups; Baking powder - 1 ½ teaspoons; Salt - ¼ teaspoon; Coconut milk - ½ cup; Strawberries, hulled and sliced - 1 pint; Banana, sliced into 12 rounds - 1

Ingredients for - Marissa's Gluten-Free Strawberry-Banana Coconut Cupcakes

1. Unsalted butter, at room temperature ½ cup

2. White sugar 1 cup

3. Eggs, at room temperature 2 large

4. Coconut extract 1 teaspoon

5. Gluten-free all purpose baking flour 1 ½ cups

6. Baking powder 1 ½ teaspoons

7. Salt ¼ teaspoon

8. Coconut milk ½ cup

9. Strawberries, hulled and sliced 1 pint

10. Banana, sliced into 12 rounds 1

How to cook deliciously - Marissa's Gluten-Free Strawberry-Banana Coconut Cupcakes

1 . Stage

Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.

2 . Stage

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 . Stage

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 . Stage

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 . Stage

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 15 to 20 minutes.