Delicious and Moist Banana Coconut Cupcakes

These banana coconut cupcakes are a tropical twist on the classic banana cupcake. Moist and fluffy, these cupcakes are bursting with the flavors of ripe bananas and sweet coconut. Topped with a creamy coconut frosting and sprinkled with toasted coconut flakes, each bite is like a vacation in a cupcake.

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 ripe bananas, mashed
• 1/2 cup coconut milk
• 1 teaspoon vanilla extract
• 1/2 cup shredded coconut, sweetened
• 1/2 cup unsalted butter, softened
• 4 cups confectioners' sugar
• 1/4 cup coconut milk
• 1 teaspoon vanilla extract
• 1/2 cup shredded coconut, toasted

Directions

1. Preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Add the softened butter, mashed bananas, coconut milk, and vanilla extract to the bowl. Mix until well combined.
4. Fold in the sweetened shredded coconut.
5. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
6. Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
7. Remove from the oven and let the cupcakes cool completely on a wire rack.
8. To make the coconut frosting, beat the softened butter with an electric mixer until creamy.
9. Gradually add the confectioners' sugar, alternating with the coconut milk and vanilla extract. Beat until smooth and creamy.
10. Frost the cooled cupcakes with the coconut frosting and sprinkle with toasted shredded coconut.
11. Serve and enjoy!

Interesting Facts