Coconut Cupcakes

Photo by Charles Masters
Read Reviews
  • Makes 12 cupcakes
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 451 calories
    • Fat 27 g
    • Sat Fat 18 g
    • Cholesterol 85 mg
    • Sodium 168 mg
    • Protein 4 g
    • Carbohydrate 52 g
    • Sugar 38 g
    • Fiber 2 g
    • Iron 2 mg
    • Calcium 29 mg


  1. Check
  2. Check 1 1/4cups 1¼ cups creamy or crunchy peanut butter
  3. Check 3tablespoons ground flaxseed
  4. Check 2teapoons baking soda
  5. Check 1teaspoon baking powder
  6. Check Pinch salt
  7. Check
  8. Check 2 large ripe bananas, mashed, plus ½ banana sliced, for topping
  9. Check
  10. Check
  11. Check
  12. Check
  13. Check 3tablespoons coconut milk
  14. Check
  15. Check
  16. Check


  1. Make the cupcakes: Heat oven to 350° F. Line a standard 12-cup muffin tin with paper liners. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
  2. Using an electric mixer, beat the butter and sugar on medium-high until fluffy, 2 to 3 minutes. Beat in the eggs, one at a time, then the vanilla, scraping down the sides of the bowl as necessary.
  3. Reduce mixer speed to low. Add the flour mixture in 3 additions and the coconut milk in 2 additions, beginning and ending with the flour mixture. Mix just until combined (do not overmix).
  4. Divide the batter evenly among the muffin cups. Bake until a toothpick inserted in the center comes out clean, 15 to 20 minutes. Cool in the tin for 10 minutes, then transfer to a rack to cool completely.
  5. Make the frosting: Using an electric mixer, beat the butter, sugar, coconut milk, vanilla, and salt on high until light and fluffy, 3 to 5 minutes, scraping down the sides of the bowl as necessary. Frost the cupcakes and sprinkle with the toasted coconut.