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Strawberry Banana Cupcakes with Silky Goat Cheese Frosting

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Level: Easy

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Description

Fluffy cupcakes stuffed with fresh strawberries and ripe bananas, topped with a creamy maple goat cheese icing. Gluten-free, paleo-ish, refined sugar-free, nut-free.

Ingredients

  • FOR THE CUPCAKES:
  • 2  Large Ripe Bananas, Mashed
  • ¼ cups Coconut Milk
  • ¼ cups Extra Virgin Olive Oil
  • 4 whole Large Eggs
  • ½ teaspoons Pure Vanilla Extract
  • ½ cups Coconut Sugar
  • ½ cups Coconut Flour
  • ½ teaspoons Ground Cinnamon
  • ½ teaspoons Baking Soda
  • 10 whole Strawberries, Hulled And Chopped Finely
  • FOR THE FROSTING:
  • 8 ounces, weight Fresh, Plain Goat Cheese, Softened At Room Temperature
  • ¼ cups Pure Maple Syrup
  • ½ teaspoons Pure Vanilla Extract
  • ½ cups Coconut Milk, Plus Extra If You Want A Thinner Glaze Like Frosting
  • Fresh Sliced Strawberries, For Garnish

Preparation

Preheat the oven to 350ºF. Line a 12-cup muffin tin with paper cupcake liners and spray the liners with cooking spray.

In a large bowl, combine the bananas, coconut milk, oil, eggs, vanilla, and sugar. Stir in the coconut flour, cinnamon, and baking soda. Fold in the strawberries.

Fill each paper liner about ¾ full with the batter. Bake for 25-30 minutes, or until a toothpick inserted into the center of each cupcake comes out clean. Let the cupcakes cool while you make the frosting.

For the frosting, in a small mixing bowl, combine the goat cheese, maple syrup, vanilla, and coconut milk until you get a smooth, even, creamy glaze that is somewhere between a thin frosting and a thick glaze. Add coconut milk by the tablespoon if you like the frosting a bit thinner.

Place a tablespoon of frosting onto each cupcake and let it spread. Garnish with fresh sliced strawberries.

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