Marissa's Gluten-Free Strawberry-Banana Coconut Cupcakes
Serves: 5
Santiago Howell
1 January 1970
Based on User reviews:
58
Spice
56
Sweetness
50
Sourness
39
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 cup
White Sugar2 large
Egg (at room temperature)1 tsp
Coconut Extract1.5 tsps
Baking Powder1 tsp
Salt1 cup
Coconut MilkDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Line 12 muffin cups with paper liners
3
Beat butter in a bowl using an electric mixer until smooth and creamy; add sugar and beat until light and fluffy
4
Add eggs, 1 at a time, to creamed butter mixture, beating well after each addition
5
Add coconut extract and mix thoroughly
6
Mix flour, baking powder, and salt together in a separate bowl
7
Beat 1/3 of the flour mixture into creamed butter mixture on low speed just until incorporated
8
Add 1/2 of the coconut milk to butter-flour mixture and beat on low just until incorporated
9
Beat in 1/3 of the flour mixture, followed by remaining coconut milk, ending with 1/3 flour mixture until batter is just mixed
10
Spoon 2 tablespoons batter into each muffin cup; top with 1 strawberry slice
11
Spoon 1 tablespoon batter over strawberry layer; top with banana slice
12
Spoon batter over banana layer to fill muffin cup completely
13
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 15 to 20 minutes