Here’s a list of all the ingredients for **Marissa's Gluten-Free Strawberry Banana Coconut Cupcakes**, formatted with SEO-friendly keywords to help your recipe stand out:
- **Gluten-free flour blend** (1 ½ cups) - A mix of rice flour, tapioca starch, and potato starch for a light, fluffy texture.
- **Ripe bananas** (2 medium) - Adds natural sweetness and moisture to the cupcakes.
- **Fresh strawberries** (1 cup, diced) - For a burst of fruity flavor and vibrant color.
- **Coconut milk** (½ cup) - Provides a rich, creamy texture and tropical flavor.
- **Coconut oil** (⅓ cup, melted) - A dairy-free alternative for moist, tender cupcakes.
- **Baking powder** (1 tsp) - Helps the cupcakes rise and stay fluffy.
- **Baking soda** (½ tsp) - Ensures a light and airy texture.
- **Salt** (¼ tsp) - Balances the sweetness and enhances flavors.
- **Shredded coconut** (½ cup, unsweetened) - Adds a delightful crunch and coconut flavor.
- **Fresh lemon juice** (1 tbsp) - Brightens the flavors and complements the strawberries.
### Optional Toppings (for extra flair):
- **Coconut whipped cream** - A dairy-free frosting alternative.
- **Fresh strawberry slices** - For a decorative and fresh touch.
- **Toasted coconut flakes** - Adds a nutty, crunchy topping.
This recipe is perfect for those searching for **gluten-free dessert ideas**, **strawberry banana cupcakes**, or **coconut-infused baked goods**. It’s also ideal for anyone looking for **dairy-free** or **vegan-friendly cupcake recipes** (with egg substitutes like flax eggs).
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Steps
# How to Make Marissa’s Gluten-Free Strawberry Banana Coconut Cupcakes
Indulge in the perfect blend of fruity flavors with Marissa’s gluten-free strawberry banana coconut cupcakes. These moist, fluffy, and naturally sweet cupcakes are a delightful treat for anyone, whether you’re gluten-free or not. Follow these detailed steps to create a batch of these irresistible cupcakes that are sure to impress!
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## **Ingredients for Gluten-Free Strawberry Banana Coconut Cupcakes**
*(Makes 12 cupcakes)*
### **For the Cupcakes:**
- 1 ½ cups gluten-free flour blend (ensure it contains xanthan gum)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 ripe bananas, mashed
- ½ cup fresh strawberries, finely chopped
- ½ cup coconut milk (full-fat for richness)
- ⅓ cup coconut oil, melted
- ½ cup granulated sugar (or coconut sugar for a healthier option)
- 2 large eggs (or flax eggs for vegan)
- 1 tsp vanilla extract
- ¼ cup shredded coconut (unsweetened)
### **For the Frosting:**
- 1 cup heavy cream or coconut cream (chilled)
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
- Fresh strawberries and shredded coconut for garnish
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## **Step-by-Step Instructions**
### **Step 1: Preheat and Prepare**
1. Preheat your oven to 350°F (175°C).
2. Line a 12-cup muffin tin with cupcake liners.
### **Step 2: Mix Dry Ingredients**
1. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Set aside.
### **Step 3: Combine Wet Ingredients**
1. In a large mixing bowl, mash the bananas until smooth.
2. Add the melted coconut oil, sugar, eggs, and vanilla extract. Whisk until well combined.
3. Stir in the coconut milk and shredded coconut.
### **Step 4: Fold in Strawberries**
1. Gently fold the chopped strawberries into the wet mixture.
### **Step 5: Combine Wet and Dry Ingredients**
1. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep the cupcakes light and fluffy.
### **Step 6: Bake the Cupcakes**
1. Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
2. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
3. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
### **Step 7: Prepare the Frosting**
1. In a chilled mixing bowl, whip the heavy cream or coconut cream until soft peaks form.
2. Add the powdered sugar and vanilla extract, and continue whipping until stiff peaks form.
### **Step 8: Frost and Garnish**
1. Once the cupcakes are completely cool, pipe or spread the frosting onto each cupcake.
2. Garnish with fresh strawberry slices and a sprinkle of shredded coconut.
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## **Tips for Perfect Gluten-Free Cupcakes**
- Use room temperature ingredients for even mixing.
- Don’t overmix the batter to avoid dense cupcakes.
- For a vegan version, substitute eggs with flax eggs and use coconut cream for frosting.
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## **Why You’ll Love These Cupcakes**
These gluten-free strawberry banana coconut cupcakes are a crowd-pleaser! They’re moist, flavorful, and packed with natural sweetness from fresh fruit. Perfect for birthdays, brunches, or as a guilt-free dessert, these cupcakes are a must-try for anyone looking for a gluten-free treat.