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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Banana Coconut Cupcakes

    Banana Coconut Cupcakes

    3
    By Alisa Fleming on May 18, 2013 Dairy Free Desserts, Dairy-Free Recipes

    These Banana Coconut Cupcakes are an official entry in the So Delicious Dairy Free Recipe Contest!

    Recipe By: Andrea Jaeger

    Vegan Banana Coconut Cupcakes Recipe

    Banana Coconut Cupcakes
     
    Print
    Prep time
    15 mins
    Cook time
    20 mins
    Total time
    35 mins
     
    Author: Andrea Jaeger
    Serves: 12 to 14 cupcakes
    Ingredients
    Cupcakes:
    • 2-1/2 cups all-purpose flour
    • 1 cup sugar
    • 1-1/2 teaspoons baking soda
    • ½ teaspoon salt
    • 1 cup applesauce
    • ⅔ cup unsweetened milk alternative (So Delicious Unsweetened Coconut Milk Beverage was used here)
    • 2 ripe bananas, mashed
    • 1 teaspoon vanilla extract
    Frosting:
    • 4 ounces dairy-free cream cheese alternative, room temperature
    • ¼ cup dairy-free margarine, room temperature
    • 1 teaspoon vanilla extract
    • 2 to 3 cups powdered sugar
    Topping:
    • 1 cup shredded coconut, toasted
    Instructions
    For the Cupcakes:
    1. Preheat oven to 350ºF.
    2. Sift together flour, sugar, soda and salt in a large bowl.
    3. Add remaining ingredients and stir until moistened.
    4. Coat muffin tins with baking spray or use silicone muffin cups.
    5. Fill each muffin cup ¾ full.
    6. Bake 15-20 minutes or until toothpick inserted into center of cupcake comes out clean.
    7. Allow to cool completely before frosting.
    For the Frosting:
    1. Using electric mixer, combine cream cheese and margarine and mix until smooth.
    2. Add vanilla. Slowly add powdered sugar until desired consistency is reached. Texture should be smooth.
    3. Spread each cooled cupcake with frosting.
    4. Place toasted coconut on plate and gently roll each frosted cupcake in coconut. Store in refrigerator.
    3.2.2646
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    3 Comments

    1. Pingback: Watermelon Snack Ideas: Push Pops and Mermaid Tails - Go Dairy Free

    2. Lauren on May 18, 2013 8:38 pm

      Instructions say sift in salt, but ingredients don’t mention salt

      Reply
      • Alisa Fleming on May 22, 2013 7:20 am

        It has been added, thank you for pointing this out!

        Reply

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