Emily Laurae

Coconut Banana Bread Cupcakes
1 Preheat your oven to 350°F and prepare your muffin baking tray with muffin/cupcake liners. 
2 Add flour, baking soda, salt, and cinnamon into a medium bowl and whisk until all ingredients are combined. Set aside. 
4 In a separate bowl, mash bananas with a fork until the majority of your bananas are smooth in a large bowl. 
6 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. 
8 Pour your batter into the prepared muffin liners and bake until a tester comes out clean, about 30 minutes. 
10 Allow your coconut banana bread cupcakes to cool and enjoy! 
Whipped Cream Cheese Frosting 
17 Beat together the softened butter and cream cheese on medium speed until it’s smooth and somewhat fluffy. 
18 Scrape down the sides, then add in the powdered sugar slowly and vanilla paste.
Toasted Coconut Flakes 
20 Preheat oven to 350° F and prepare a baking sheet lined with parchment paper 
21 Add coconut to the baking sheet and bake for 8-10 minutes, stirring every few minutes until golden brown. 
22 Remove coconut flakes from the oven and allow to cool 
Assembly 
24 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!