Marissa's Gluten-Free Strawberry-Banana Coconut Cupcakes
Recipe information
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Cooking:
15 min.
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Servings per container:
12
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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.