MARISSA'S GLUTEN-FREE STRAWBERRY-BANANA COCONUT CUPCAKES

Marissa's Gluten-Free Strawberry-Banana Coconut Cupcakes image

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

Provided by Baking Princess

Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes

Time 30m

Yield 12

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 123.7 mg, Sugar 19.9 g