Gluten-Free Strawberry Banana Coconut Cupcakes Delight

Follow our step-by-step guide on how to make Gluten-Free Strawberry Banana Coconut Cupcakes Delight.

1. Step 1

   Begin by preheating your oven to a cozy 350°F (175°C) and prepare a muffin tin with 12 paper liners for easy cleanup.

2. Step 2

   In a mixing bowl, use an electric mixer to beat the softened butter until it reaches a smooth and creamy consistency.

3. Step 3

   Gradually incorporate the sugar, continuing to mix until the blend is light and fluffy, creating a delightful base for your muffins.

4. Step 4

   Next, add the eggs one at a time, ensuring each is well mixed before introducing the coconut extract, which will infuse your batter with a tropical essence.

5. Step 5

   In a separate bowl, whisk together the gluten-free flour, baking powder, and salt.

6. Step 6

   Slowly add one-third of this dry mixture to the creamed butter, mixing on low speed until just combined.

7. Step 7

   Pour in half of the coconut milk, mixing gently until incorporated.

8. Step 8

   Repeat this process by adding another third of the flour mixture, followed by the remaining coconut milk, and finish with the last third of the flour.

9. Step 9

   Be careful not to overmix; a few lumps are perfectly fine.

10. Step 10

    Now, it’s time to assemble your muffins.

11. Step 11

    Spoon 2 tablespoons of batter into each muffin cup, then place a slice of fresh strawberry on top.

12. Step 12

    Add another tablespoon of batter over the strawberry, followed by a slice of banana, and fill the cup to the brim with more batter.

13. Step 13

    Bake your creations in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean, signaling that your muffins are ready to be enjoyed.

14. Step 14

    The aroma of coconut and fruit will fill your kitchen, making it hard to resist these delightful treats.