Marissa's Gluten-Free Strawberry-Banana Coconut Cupcakes

These gluten-free coconut cupcakes are layered with strawberries and bananas for a fluffy and light treat for any occasion.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 239 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.

Step 2

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 15 to 20 minutes.

Step 3

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.

Step 4

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.

Step 5

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.