For a more intense coconut flavor, toast shredded coconut and sprinkle it on top of the cupcakes before baking. If you don't have coconut extract, you can substitute vanilla extract, but the coconut flavor will be less pronounced. To ensure the cupcakes are truly gluten-free, double-check that all of your ingredients are certified gluten-free. These cupcakes are best enjoyed within 2-3 days of baking. Store them in an airtight container at room temperature.
Marissa's Gluten-Free Strawberry-Banana Coconut Cupcakes
-
PREP TIME15 mins
-
COOK TIME15 mins
-
TOTAL TIME30 mins
-
SERVING12 People
-
VIEWS15
Indulge in these delightfully fluffy and light gluten-free cupcakes, bursting with the tropical flavors of coconut, sweet strawberries, and creamy banana. A perfect treat for any occasion!
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate34 g
-
Cholesterol51 mg
-
Fiber3 g
-
Protein3 g
-
Saturated Fat7 g
-
Sodium124 mg
-
Sugar20 g
-
Fat11 g
-
Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. (5 minutes)
02
Step
5 mins
In a large bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy. (5 minutes)
03
Step
3 mins
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the coconut extract. (3 minutes)
04
Step
2 mins
In a separate bowl, whisk together the gluten-free flour, baking powder, and salt. (2 minutes)
05
Step
5 mins
Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, beginning and ending with the flour mixture. Mix on low speed until just combined. Be careful not to overmix. (5 minutes)
06
Step
5 mins
Spoon 2 tablespoons of batter into each muffin liner. Top with a slice of strawberry. (5 minutes)
07
Step
5 mins
Spoon 1 tablespoon of batter over the strawberry layer. Top with a slice of banana. (5 minutes)
08
Step
5 mins
Spoon the remaining batter over the banana layer, filling the muffin cups completely. (5 minutes)
09
Step
20 mins
Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean. (20 minutes)
10
Step
10 mins
Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Enoch Schimmel
Jun 10, 2025Easy to follow recipe and the cupcakes turned out great! Thanks for sharing!
Louie Schamberger
Jun 2, 2025The coconut flavor is subtle and delicious. I added a coconut cream cheese frosting, which complemented the cupcakes perfectly.
Billy Stoltenberg
May 14, 2025I'm so glad I found this recipe! It's hard to find good gluten-free cupcake recipes, but these are fantastic. They were moist and flavorful.
Aniyah Satterfield
May 5, 2025These cupcakes were a hit! Everyone loved the combination of strawberry, banana, and coconut. I will definitely be making these again.