Coconut Cream Cupcakes

By Bailey1_

Ingredients

• 6 eggs
• 1 cup coconut milk
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon coconut liquid stevia
• 1 banana
• 1/4 cup coconut sugar
• 1 cup coconut flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• Coconut Cream Frosting
• 7 ounces organic creamed coconut/coconut butter
• 4 tablespoons water
• 4 droppers full coconut liquid stevia
• Optional: toasted unsweetened coconut flakes

Details

Servings 12
Preparation time 15mins
Cooking time 40mins
Adapted from sugarfreemom.com

Preparation

Step 1

Preheat oven to 350 degrees.

In a stand mixer beat eggs, milk, vanilla extract, stevia and banana.

Blend in remaining ingredients.

Pour batter into cupcake liners in a 12 capacity muffin pan.

Drop pan on counter a few times to level cupcake batter.

Bake for 25 minutes until toothpick comes out clean in center.

Allow to cool completely before adding frosting.

To make frosting: Add all ingredients to a stand mixer and blend on medium speed until well incorporated and creamy.

To fill cupcakes: Use an apple corer, insert in center of cupcake close to bottom, but carefully not to go through bottom and remove center piece of cupcake.

Use a pastry bag or tool to insert frosting into center of each cupcake and tops of each as well.

Top with toasted coconut flakes if desired.

Refrigeration is not necessary.