Vanilla Cupcakes with Strawberry Banana Buttercream

Vanilla Cupcakes with Strawberry Banana Buttercream
Print Recipe
TOTAL TIME :25minutes10minutes20minutes
  • 1/2 cup canned full fat coconut milk
  • 6 tablespoons water
  • 1/4 cup olive oil
  • 2 teaspoons vanilla extract
  • 1/4 cup maple syrup
  • 1 teaspoon apple cider vinegar
  • 1/4 teaspoon sea salt
  • 3 large eggs
  • 1 1/4 cup blanched almond flour
  • 1/4 cup coconut flour
  • 1 teaspoon baking soda
  • 1 1/2 packed cups mashed ripe banana (approx. 3 large or 4 small)
  • 2 cups strawberries, hulls removed and halved
  • 6 tablespoons butter (can try subbing coconut oil)
  • 2 teaspoons lemon juice
  • 2 tablespoons maple syrup
  1. Preheat oven to 350 degrees F and line 12 cupcake tins with cupcake liners. Place all ingredients in a blender in the order listed and puree until smooth. Pour batter evenly into cupcake tins—will be almost full. Bake for 28 minutes, then allow to cool completely before frosting and enjoying.
  1. Combine all ingredients in a blender and puree until smooth. Empty puree into a saucepot. Bring mixture to a simmer and simmer, stirring, until reduced by 1/2, approximately 20 minutes. You might see the butter separating, and that’s ok, just stir it back into the mix.
  2. Empty mixture into a heat proof bowl and refrigerate at least 1 hour, or until completely cooled and thickened to a frosting consistency. If you want to speed the cooling process, place bowl on top of a bowl of ice and stir. It should chill in 5-10 minutes. Frost cupcakes with a piping bag or simply use a butter knife. Optional toppings might include slices bananas or strawberries, toasted coconut flakes, grated dark chocolate or crushed freeze-dried strawberries. Note—you might have some leftovers after frosting the 12 cupcakes. I like to dollop it over oatmeal or spread a thin (or thick!) layer on toast.
  3. Cupcakes will keep tightly sealed in the refrigerator up to three days.
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