These Banana Coconut Cupcakes are an official entry in the So Delicious Dairy Free Recipe Contest!
Recipe By: Andrea Jaeger
Banana Coconut Cupcakes
Prep time
Cook time
Total time
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:
- Preheat oven to 350ºF.
- Sift together flour, sugar, soda and salt in a large bowl.
- Add remaining ingredients and stir until moistened.
- Coat muffin tins with baking spray or use silicone muffin cups.
- Fill each muffin cup ¾ full.
- Bake 15-20 minutes or until toothpick inserted into center of cupcake comes out clean.
- Allow to cool completely before frosting.
For the Frosting:
- Using electric mixer, combine cream cheese and margarine and mix until smooth.
- Add vanilla. Slowly add powdered sugar until desired consistency is reached. Texture should be smooth.
- Spread each cooled cupcake with frosting.
- Place toasted coconut on plate and gently roll each frosted cupcake in coconut. Store in refrigerator.
3 Comments
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Instructions say sift in salt, but ingredients don’t mention salt
It has been added, thank you for pointing this out!