Name: Marissa's Gluten-Free Strawberry-Banana Coconut Cupcakes recipe
Ingredients: ½ cup unsalted butter, at room temperature;1 cup white sugar;2 large eggs, at room temperature;1 teaspoon coconut extract;1 ½ cups gluten-free all purpose baking flour;1 ½ teaspoons baking powder;¼ teaspoon salt;½ cup coconut milk;1 pint strawberries, hulled and sliced;1 banana, sliced into 12 rounds

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Ingredients

½ cup unsalted butter, at room temperature 1 cup white sugar 2 large eggs, at room temperature 1 teaspoon coconut extract 1 ½ cups gluten-free all purpose baking flour 1 ½ teaspoons baking powder ¼ teaspoon salt ½ cup coconut milk 1 pint strawberries, hulled and sliced 1 banana, sliced into 12 rounds

Nutrition Info

238.9 calories carbohydrate: 34.2 g cholesterol: 51.3 mg fat: 11.2 g fiber: 2.7 g protein: 3.3 g saturatedFat: 6.9 g servingSize: - sodium: 123.7 mg sugar: 19.9 g transFat: : - unsaturatedFat: : -

Directions

Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
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.
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.
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.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 15 to 20 minutes.

Recipe Yield

12 servings

Recipe Note

This is my favorite cupcake recipe not just because I invented it but because it is really good. It is fluffy and light.

Alternatives to this recipe

Marissa's Gluten-Free Strawberry-Banana Coconut Cupcakes