Coconut-Banana Cupcakes

Makes: 24 cupcakes

Preparation Time: 20 Minute(s)

Cook Time: 25 Minute(s)

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Ingredients
- 
2-1/2 cups all-purpose flour
- 
1 tsp. baking powder
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1 tsp. baking soda
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3/4 cup (1-1/2 sticks) I Can't Believe It's Not Butter!® All Purpose Sticks
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1-1/2 cups firmly packed brown sugar
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1 cup mashed banana (about 2 medium)
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2/3 cup reduced fat buttermilk
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2 large eggs
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2 cups confectioners sugar, for glaze
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1/4 cup reduced fat buttermilk, for glaze
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1 cup unsweetened flaked coconut, toasted
Instructions
  1. Preheat oven to 350°. Line two 12-cup muffin pans with paper cupcake liners; set aside.
  2. Combine flour, baking powder and baking soda in medium bowl; set aside.
  3. Beat I Can't Believe It's Not Butter!® All Purpose Sticks with brown sugar in large bowl with electric mixer until creamy. Beat in banana, 2/3 cup buttermilk and eggs on low speed until blended, about 2 minutes.
  4. Slowly beat in flour mixture until combined, scraping sides of bowl occasionally. Evenly spoon batter into prepared pans.
  5. Bake 25 minutes or until toothpick inserted in centers comes out clean. Cool in pans 5 minutes. Remove cupcakes to wire racks and cool completely.
  6. Meanwhile, blend confectioners sugar with remaining 1/4 cup buttermilk in small bowl. Glaze muffins, then sprinkle with coconut.

Nutrition Information Per Serving

Calories 220, Calories From Fat 60, Saturated Fat 2.5g, Trans Fat 0g, Total Fat 7g, Cholesterol 20mg, Sodium 150mg, Total Carbohydrates 38g, Sugars 26g, Dietary Fiber 1g, Protein 2g, Vitamin A 6%, Vitamin C 2%, Calcium 4%, Iron 6%