Banana Coconut Cupcakes

These Banana Coconut Cupcakes are a delicious and easy-to-make treat that will satisfy your sweet tooth. The moist banana cake is topped with a creamy coconut frosting and sprinkled with toasted coconut flakes for an extra crunch.

The perfect combination of flavors makes these cupcakes a great dessert for any occasion. The best part is that they are quick and easy to make, so you can whip them up in no time. Enjoy these delicious cupcakes with family and friends!

Timing For Banana Coconut Cupcakes

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 12 cupcakes

Yield: 12 cupcakes

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Image Credit: entertainingwithbeth.com

Ingredients

Ingredients:

– 2 cups all-purpose flour

– 1 teaspoon baking powder

– 1/2 teaspoon baking soda

– 1/2 teaspoon salt

– 1/2 cup butter, softened

– 1 cup white sugar

– 2 eggs

– 1 teaspoon vanilla extract

– 1/2 cup mashed banana

– 1/2 cup shredded coconut

– 1/2 cup buttermilk

– 1/2 cup sweetened flaked coconut

Directions

1. Preheat oven to 350°F (175°C).

Preheating the oven is the first step in making delicious banana coconut cupcakes. To preheat the oven, set the temperature to 350°F (175°C). It is important to preheat the oven to the correct temperature for the cupcakes to bake properly.

Once the oven has reached the desired temperature, it is time to prepare the ingredients. Gather the necessary ingredients such as all-purpose flour, baking powder, baking soda, salt, butter, sugar, eggs, mashed bananas, coconut extract, and shredded coconut.

Once all the ingredients are ready, it is time to mix them together. Start by creaming the butter and sugar together until light and fluffy. Then, add the eggs one at a time, mixing well after each addition.

Next, add the mashed bananas, coconut extract, and shredded coconut and mix until combined. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients and mix until just combined. Finally, spoon the batter into cupcake liners and bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of the cupcake comes out clean. Allow the cupcakes to cool before frosting and serving.

2. Line a 12-cup muffin tin with paper liners.

To make banana coconut cupcakes, begin by lining a 12-cup muffin tin with paper liners. This will ensure that the cupcakes come out of the tin easily and with minimal mess.

Next, preheat the oven to 350 degrees Fahrenheit. Then, in a medium bowl, mash three ripe bananas until they are smooth. In a separate bowl, whisk together one and a half cups of all-purpose flour, one teaspoon of baking powder, one teaspoon of baking soda, and a quarter teaspoon of salt.

In a third bowl, cream together one stick of butter and one cup of granulated sugar until light and fluffy. Add two eggs and one teaspoon of vanilla extract to the butter mixture and beat until combined.

Add the mashed bananas and mix until blended. Then, add the dry ingredients to the wet ingredients in three batches, mixing until just combined. Finally, fold in one cup of shredded coconut.

Divide the batter evenly among the 12 muffin cups and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the tin for 10 minutes before transferring to a wire rack to cool completely. Enjoy!

3. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.

In order to make delicious banana coconut cupcakes, the first step is to gather the necessary ingredients. This includes 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/2 cup butter, 1 cup sugar, 2 eggs, 1 teaspoon vanilla extract, 1/2 cup milk, 1 cup mashed banana, and 1/2 cup shredded coconut. Once all the ingredients have been gathered, the next step is to preheat the oven to 350 degrees Fahrenheit.

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. In a separate bowl, cream together the butter and sugar until light and fluffy. Then, add the eggs one at a time, beating well after each addition. Add the vanilla extract and mix until combined.

Next, add the flour mixture to the wet ingredients in three batches, alternating with the milk. Mix until just combined. Then, fold in the mashed banana and shredded coconut.

Finally, spoon the batter into cupcake liners and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool before frosting and serving. Enjoy!

4. In a large bowl, cream together 1/2 cup (1 stick) butter and 1 cup granulated sugar until light and fluffy.

Banana Coconut Cupcakes are a delicious and easy-to-make dessert. To begin, preheat your oven to 350°F and line a muffin tin with paper liners. In a large bowl, cream together 1/2 cup (1 stick) butter and 1 cup granulated sugar until light and fluffy.

Add in 2 eggs, one at a time, and mix until combined. In a separate bowl, mash 2 ripe bananas until smooth. Add the mashed bananas to the butter and sugar mixture and mix until combined. In a third bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 cup shredded coconut.

Slowly add the dry ingredients to the wet ingredients and mix until just combined. Divide the batter evenly among the muffin tin liners and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely before frosting. Enjoy!

5. Add 2 large eggs, one at a time, beating well after each addition.

Adding eggs to the banana coconut cupcake batter is an important step in creating a delicious and moist cupcake. To start, crack two large eggs into a separate bowl.

Then, one at a time, add the eggs to the banana coconut cupcake batter. Make sure to beat the batter well after each addition. This will help to incorporate the eggs into the batter, creating a smooth and creamy texture. After both eggs have been added and the batter is well mixed, the cupcakes are ready to be baked.

The eggs will help to give the cupcakes a light and airy texture, while also adding a hint of richness. With the eggs added, the banana coconut cupcakes are now ready to be baked and enjoyed.

6. Add 1 teaspoon vanilla extract and 1/2 teaspoon coconut extract, and mix until combined.

To make banana coconut cupcakes, begin by preheating the oven to 350 degrees Fahrenheit. Next, in a large bowl, cream together 1/2 cup of softened butter and 1 cup of white sugar. In a separate bowl, mash 2 ripe bananas and add 1/2 cup of milk. In the bowl with the butter and sugar, add 2 eggs and mix until combined.

Then, add the mashed bananas and milk and mix until combined. In a third bowl, sift together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt.

Slowly add the dry ingredients to the wet ingredients and mix until combined. Finally, add 1 teaspoon of vanilla extract and 1/2 teaspoon of coconut extract and mix until combined.

The batter is now ready to be poured into cupcake liners and baked for 20 minutes. Enjoy your delicious banana coconut cupcakes!

7. In a separate bowl, mash 2 ripe bananas until smooth.

In order to make delicious banana coconut cupcakes, the first step is to preheat the oven to 350 degrees Fahrenheit. Then, in a medium bowl, mix together 1 and 1/2 cups of all-purpose flour, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. In a separate bowl, mash 2 ripe bananas until smooth.

Once the bananas are mashed, add 1/2 cup of melted butter, 1/2 cup of white sugar, 1/4 cup of brown sugar, 1 teaspoon of vanilla extract, and 1 egg. Mix the ingredients until everything is well combined.

In a third bowl, mix together 1/2 cup of shredded coconut and 1/2 cup of milk. Finally, combine all of the ingredients together and mix until everything is fully incorporated.

Once the batter is ready, spoon it into cupcake liners and bake for 15-20 minutes. Enjoy!

8. Add the mashed bananas to the butter mixture and mix until combined.

In order to make delicious banana coconut cupcakes, the first step is to preheat the oven to 350 degrees Fahrenheit. Next, cream together the butter and sugar until light and fluffy. Once the butter and sugar are creamed together, add the eggs one at a time and mix until combined.

After that, add the mashed bananas and mix until combined. Once the banana is mixed in, add the coconut extract and mix until combined. Then, in a separate bowl, mix together the flour, baking powder, baking soda, and salt.

After that, add the dry ingredients to the wet ingredients and mix until combined. Finally, add the mashed bananas to the butter mixture and mix until combined.

Once everything is combined, spoon the batter into cupcake liners and bake for 18-20 minutes. Enjoy your delicious banana coconut cupcakes!

9. Add the flour mixture to the butter mixture in three batches, mixing until just combined after each addition.

To make Banana Coconut Cupcakes, begin by preheating the oven to 350 degrees Fahrenheit. Next, prepare the dry ingredients by whisking together the flour, baking powder, baking soda, and salt in a medium bowl. In a separate bowl, cream together the butter and sugar until light and fluffy.

Add the eggs, one at a time, beating until combined. Then, add the mashed banana and mix until combined. Finally, add the flour mixture to the butter mixture in three batches, mixing until just combined after each addition.

Once the batter is ready, fold in the coconut flakes and spoon the batter into cupcake liners. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool before frosting and serving. Enjoy!

10. Divide the batter evenly among the prepared muffin cups.

To make banana coconut cupcakes, the first step is to preheat the oven to 350 degrees Fahrenheit. Next, cream together the butter and sugar until light and fluffy.

Then, add the eggs and mashed bananas and mix until combined. After that, add the flour, baking powder, baking soda, and salt and mix until just combined. Once the batter is ready, fold in the coconut flakes.

Finally, divide the batter evenly among the prepared muffin cups and bake for 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Once the cupcakes are done baking, let them cool completely before serving. Enjoy!

11. Sprinkle 1/4 cup shredded coconut over the top of the cupcakes.

To make delicious banana coconut cupcakes, begin by preheating the oven to 350 degrees Fahrenheit and lining a muffin tin with cupcake liners. In a medium bowl, mix together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon baking soda.

In a separate bowl, cream together 1/2 cup softened butter and 1 cup white sugar until light and fluffy. Beat in two eggs, one at a time, and then mix in 1 teaspoon vanilla extract and 1 cup mashed ripe bananas.

Gradually add the dry ingredients to the wet ingredients and mix until just combined. Divide the batter evenly among the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Once the cupcakes have cooled, top them with a cream cheese frosting and sprinkle 1/4 cup of shredded coconut over the top. Enjoy the delicious banana coconut cupcakes!

12. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Baking banana coconut cupcakes is a simple and delicious treat that can be enjoyed by everyone. To begin, preheat the oven to 350 degrees Fahrenheit.

Next, in a large bowl, mix together the dry ingredients: all-purpose flour, baking powder, baking soda, and salt. In a separate bowl, cream together the butter and sugar until light and fluffy.

Then, add the eggs one at a time, beating well after each addition. Add the mashed bananas and mix until combined. Finally, add the dry ingredients to the wet ingredients and mix until just combined.

Line a cupcake tin with paper liners and fill each cupcake liner about two-thirds full with the batter. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Let the cupcakes cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely. Once cooled, top with a coconut cream cheese frosting and toasted coconut flakes for a delicious and flavorful treat. Enjoy!

13. Allow the cupcakes to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Once the Banana Coconut Cupcakes have been baked, it is important to allow them to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

This step is important to ensure that the cupcakes do not break apart when transferring them from the pan. To cool the cupcakes in the pan, simply set the pan aside and allow the cupcakes to cool for 10 minutes.

After the 10 minutes have passed, use a butter knife to gently loosen the edges of the cupcakes from the pan. Then, carefully transfer the cupcakes to a wire rack.

Make sure to place the cupcakes on the wire rack in a single layer, so that the air can circulate around them and cool them evenly. Allow the cupcakes to cool completely on the wire rack before serving.

14. Once cooled, frost with your favorite frosting and sprinkle with additional shredded coconut, if desired. Enjoy!

Banana Coconut Cupcakes are a delicious and easy-to-make treat. To make them, start by preheating the oven to 350 degrees Fahrenheit.

In a medium bowl, mix together the dry ingredients: 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt.

In a separate bowl, cream together ½ cup of softened butter and 1 cup of white sugar until light and fluffy.

Beat in 2 eggs, one at a time, then stir in 1 teaspoon of vanilla extract and 1 cup of mashed ripe bananas. Gradually stir in the dry ingredients, then fold in ½ cup of shredded coconut. Line a muffin tin with cupcake liners and fill them with the batter.

Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Once cooled, frost with your favorite frosting and sprinkle with additional shredded coconut, if desired. Enjoy!

Nutrition Facts (per serving)

Nutrition Facts per Serving

Calories: 153 kcal

Fat: 8.6 g

Carbohydrates: 19.3 g

Protein: 1.6 g

Cholesterol: 25 mg

Sodium: 118 mg

Fiber: 1.2 g

Sugar: 10.6 g

Banana Coconut Muffin Recipe

Special Tips

    1. Use ripe bananas for the best flavor.
    2. Use unsweetened coconut flakes for a more subtle sweetness.
    3. Use full-fat coconut milk to ensure the cupcakes are moist and flavorful.
    4. Let the cupcakes cool completely before frosting to avoid melting.
    5. To add texture to the cupcakes, sprinkle some toasted coconut flakes on top of the frosting.

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