Coconut and bananas go hand in hand to create this cupcake version of a classic adult dessert.

Source: Midwest Living

Gallery

Recipe Summary

prep:
25 mins
stand:
30 mins
bake:
20 mins
cool:
45 mins
total:
2 hrs
Servings:
24
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty-four 2-1/2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, and salt. Set aside.

    Advertisement
  • Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, about 1/4 cup at a time, beating until combined. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and the 3/4 cup coconut milk to butter mixture, beating on low speed after each addition just until combined. Fold in the 3/4 cup coconut and the rum.

  • Spoon batter into prepared cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.

  • Bake about 20 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

  • Spoon Bananas Foster Topping over warm cupcakes. If desired, pipe or spoon whipped cream onto cupcakes and sprinkle with additional coconut. Makes 24 (2-1/2-inch) cupcakes.

Nutrition Facts

263 calories; fat 14g; cholesterol 54mg; saturated fat 9g; carbohydrates 31g; mono fat 3g; poly fat 1g; insoluble fiber 1g; sugars 20g; protein 3g; vitamin a 340.1IU; vitamin c 1.2mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.8mg; vitamin b6 0.1mg; folate 28.2mcg; vitamin b12 0.1mcg; sodium 173mg; potassium 116mg; calcium 40.4mg; iron 0.9mg.
Advertisement