Healthy Small Batch Mini Banana Cupcakes With Strawberry Frosting Recipes
HEALTHY SMALL BATCH MINI BANANA CUPCAKES WITH STRAWBERRY FROSTING
These banana cupcakes are supremely moist and tender with lots of naturally sweet flavor, and the creamy strawberry frosting is the perfect flavor pairing! The cupcakes are best if eaten the same day they're frosted, but leftover cupcakes will keep for at least four days if stored in an airtight container in the refrigerator (if not longer!).
Yield 17 mini cupcakes
Number Of Ingredients 16
Steps:
- To prepare the cupcakes, preheat the oven to 350°F. Line 17 mini muffin cups with paper liners, and coat the liners with cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, stir together the coconut oil, vanilla, and banana. Mix in the liquid stevia, erythritol, and 1 tablespoon of milk. Alternate between adding the flour mixture and the remaining milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.)
- Divide the batter between the prepared paper liners. Bake at 350°F for 12-15 minutes or until the centers feel firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- To prepare the frosting, add the freeze dried strawberries to a blender or coffee grinder, and pulse until they're a fine powder. Add the strawberry powder, Greek yogurt, instant pudding, and liquid stevia to a large bowl. Beat with an electric mixer for 2 minutes. Cover the top of the bowl with foil, and refrigerate for at least 2 hours. Once the cupcakes have completely cooled, pipe the frosting on top just before serving.
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