Coconut Cupcakes

Coconut Cupcakes
Charles Masters
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Makes 12 cupcakes


1 1/4
1¼ cups creamy or crunchy peanut butter
ground flaxseed
baking soda
baking powder
Pinch salt
large ripe bananas, mashed, plus ½ banana sliced, for topping


  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.


Kristin Evans Dittami
September 2012

Nutritional Information

  • Per Serving
  • Calories 451
  • 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
What does this mean? See Nutrition 101.

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