Marissa's Gluten-free Strawberry-banana Coconut Cupcakes

Ingredients

• Servings: 12
• 1/2 cup unsalted butter, at room temperature
• 1 cup white sugar
• 2 large eggs, at room temperature
• 1 teaspoon coconut extract
• 1 1/2 cups gluten-free all purpose baking flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup coconut milk
• 1 pint strawberries, hulled and sliced
• 1 banana, sliced into 12 rounds

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• preheat oven to 350 degrees f (175 degrees c). line 12 muffin cups with paper liners.
• beat butter in a bowl using an electric mixer until smooth and creamy; add sugar and beat until light and fluffy. add eggs, 1 at a time, to creamed butter mixture, beating well after each addition. add coconut extract and mix thoroughly.
• mix flour, baking powder, and salt together in a separate bowl. beat 1/3 of the flour mixture into creamed butter mixture on low speed just until incorporated. add 1/2 of the coconut milk to butter-flour mixture and beat on low just until incorporated. beat in 1/3 of the flour mixture, followed by remaining coconut milk, ending with 1/3 flour mixture until batter is just mixed.
• spoon 2 tablespoons batter into each muffin cup; top with 1 strawberry slice. spoon 1 tablespoon batter over strawberry layer; top with banana slice. spoon batter over banana layer to fill muffin cup completely.
• bake in the preheated oven until a toothpick inserted in the center comes out clean, 15 to 20 minutes.