Banana Bunny Coconut Cupcakes.

March 23, 2019

Cuteness in a cupcake…

With Easter just under a month away, I thought it would be perfect to share these Banana Bunny Coconut Cupcakes.

You might be thinking – banana in cupcakes? Yep! And these are not heavy or dense like your typical banana bread – in fact, they’re quite the opposite. They are moist and have a super soft, fine crumb.

The best part? The decorating, hands down.

If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.

Banana Bunny Coconut Cupcakes.

Banana Coconut Cupcakes

  • 1/4 cup 1/2 stick unsalted butter, softened
  • 1/2 cup coconut oil, melted
  • 1 cup white, granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 large banana, mashed
  • 1-1/2 cups cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup sweetened coconut, shredded
  • 8 large egg whites
  • 1 cup white chocolate, melted
  • 1 teaspoon raspberry jam, melted
  • Additional shredded coconut
  • Candy eyes
  • Pink robin candy eggs ((for the nose))

Simple Vanilla Frosting

  • 1 cup 2 sticks unsalted butter, softened to room temperature
  • 4 cups confectioner’s sugar
  • 1 teaspoon vanilla extract
  • 6 tablespoons milk ((any type))
  1. To make the ears and feet, pipe half of the white chocolate into the shape of ears and ovals for the feet onto a parchment paper-lined cookie sheet. Dye the other half of the white chocolate with the raspberry jam to make pink. Pipe the pink white chocolate on top of the white to make the insides of the ears and feet. Refrigerate until completely hardened or overnight.
  2. Preheat oven to 350 degrees F. Line muffin tin with cupcake liners. Set aside.
  3. In the bowl of an electric mixer, beat butter, oil, and 3/4 cup of the sugar until light and fluffy. Beat in vanilla, milk, and the mashed banana. Fold in flour, baking powder, baking soda, and salt. Fold in shredded coconut. Set aside.
  4. In a separate bowl, whisk egg whites until foamy. Add remaining 1/4 cup of sugar, and beat until soft peaks. Fold into batter, being careful not to deflate the whites. Fill cupcake liners about 3/4 of the way full, and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely.
  5. Meanwhile, make the frosting. Beat the butter until soft and fluffy. Beat in the confectioner’s sugar and vanilla extract. Gradually beat in the tablespoons of milk until the frosting comes together and is soft and spreadable. Frost each cupcake with a generous amount of frosting, making a dome on top of each cupcake. Dip the top of the cupcake in shredded coconut until the frosting is completely covered. For the bunny “bottoms”, add an extra ball of frosting to the top and cover it with coconut to resemble the bunny’s tail. Add the white chocolate feet to the sides of the tail. Add the ears, candy eyes, and nose to the cupcakes that are the bunny’s head. Serve them up, and enjoy 🙂

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