Coconut Banana Bread Cupcakes

5 from 3 votes

My favorite Coconut Banana Bread Cupcakes with a coconut twist, a sweet cream cheese surprise on top with a sprinkling of toasted coconut flakes!

Prep Time10

Cook Time30

Total Time40

Course: Breakfast

Cuisine: American

Servings:

Calories: 322kcal

Preheat your oven to 350°F and prepare your muffin baking tray with muffin/cupcake liners.
Add flour, baking soda, salt, and cinnamon into a medium bowl and whisk until all ingredients are combined. Set aside.
1.5 Cups All Purpose Flour , 1 teaspoon Baking Soda, ¼ teaspoon Salt , 1 teaspoon Cinnamon
In a separate bowl, mash bananas with a fork until the majority of your bananas are smooth in a large bowl.
3 Bananas
Add the egg, oil, brown sugar, syrup and vanilla extract to the mashed bananas. Then add the dried ingredients and mix to combine. Finally, add the unsweetened coconut and stir to combine.
1 Egg, ⅓ cup Coconut Oil , ⅓ cup Light Brown Sugar, ¼ cup Maple Syrup , 1 teaspoon Vanilla Extract, ⅔ Cup Unsweetened Coconut Flakes
Pour your batter into the prepared muffin liners and bake until a tester comes out clean, about 30 minutes.
Allow your coconut banana bread cupcakes to cool and enjoy!

Beat together the softened butter and cream cheese on medium speed until it’s smooth and somewhat fluffy.
2 Tablespoons Unsalted Butter , ½ Cup Cream Cheese
Scrape down the sides, then add in the powdered sugar slowly and vanilla paste.
½ Cup Sifted Powdered Sugar , 1 teaspoon Vanilla Paste

Preheat oven to 350° F and prepare a baking sheet lined with parchment paper
Add coconut to the baking sheet and bake for 8-10 minutes, stirring every few minutes until golden brown.
½ Cup Coconut Flakes
Remove coconut flakes from the oven and allow to cool

Place cream cheese frosting in a plastic bag or pastry bag and cut off the tip. Add a dollop of frosting onto each cooled cupcake and sprinkle with the toasted coconut flakes before enjoying!