Bake Sale: Banana Oat Cupcakes

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Bake Sale: Banana Oat Cupcakes

Does a breakfast cupcake always have to be called a muffin?  It doesn’t when it’s slathered in brown sugar caramel frosting!  These banana oat cupcakes made with ripe bananas, rolled oats, and coconut milk are satisfying on their own, but truly shine once you add the frosting and sprinkle coconut on top.  Eat them at breakfast time or any time you want a special treat.

Yield: 18 cupcakes

Cupcake Ingredients
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ cup unsalted butter, room temperature
1 cup sugar
½ cup brown sugar, packed
1/2 cup mashed ripe bananas
2 large eggs, room temperature
1 1/2 cups coconut milk
1 cup rolled oats

Brown Sugar Caramel Ingredients
1/4 cup unsalted butter
1/2 cup brown sugar, packed
2 tablespoons coconut milk
1 cup sifted powdered sugar
Shredded coconut, to taste

Cupcake Directions
Preheat oven to 350 F.
In a medium-sized bowl, whisk together flour, baking powder, and baking soda.
In another medium-sized bowl, cream butter, sugar, and brown sugar until the mixture looks like wet sand (about two minutes on high speed with an electric mixer).
Add bananas to butter mixture and mix until combined.
Mix in eggs one and a time to butter mixture, mixing until fully incorporated.
Add dry ingredients to wet ingredients a little bit at a time, mixing until just combined.
Mix in coconut milk until just combined.
Fold in rolled oats.
Fill cupcake liners ¾ full.
Bake for 20 minutes or until a toothpick comes out dry.

Brown Sugar Caramel Directions
Melt butter in a small saucepan on medium-high heat.
Add the brown sugar and bring to a boil, stirring gently to combine.
Lower heat to medium low and continue to boil for two minutes, stirring constantly.
Add the coconut milk and stir quickly as the mixture returns to a boil.  This will happen fast.
Remove from heat and cool to lukewarm.
Gradually add powdered sugar and beat until thick enough to spread.
Spread on cooled cupcakes and top with shredded coconut.

Stefani Pollack is the author of the popular cupcake blog, Cupcake Project. While she loves simple chocolate cupcakes, Stefani prefers creative cupcakes inspired by her favorite flavor combinations. She encourages her readers to branch out and experiment in the kitchen. Why cupcakes? They bring out the kid in us! Visit Stefani at www.cupcakeproject.com.

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Leave a Comment

Reader Comments:

54321

www.pauladeen.com neas letter

By lisabethjunedixon on January 28, 2013

54321

I adore coconut in dessert but I've never tried to bake coconut cupcakes! This is the chance to do it ! Great job

By Vera Zecevic – Cupcakes Garden on September 18, 2012

54321

I don't care for coconut can you substitute reg milk for the coconut milk and if so must it be whole milk or can you use 2%? I think these sound so yummy except for the coconut. Thank you for taking the time to answer my questions. Theresa (Terri) Richter.

By Theresa Richter on September 15, 2012

54321

PAULA AND FAMILY THE BEST COOKING SHOW ON BESIDES MAKING EVERYTHING LOOK GOOD YOUR FAMILY ALWAYALL LOOK SO HAPPY THE LORD HAS REALLY BLESSED YOU AND YOUR FAMILY WHAT EVER YOUR DOING KEEP IT UP MADE ALOT OF YOUR RECIPES AND THEY ALL TURNED OUT GREAT I ALSO LOVE TO COOK I AM ALL ITALIAN AND REALLY ENJOY MY FAMILY I HAVE ALSO BEEN BLESSED MAY THE LORD ALWAYS BE WITH YOU AND YOUR FAMILY

By kathy strauss on September 14, 2012

54321

Delicious.....yum, yum......my family loves you Paula...... Te queremos......

By Marisol on September 13, 2012

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