a recipe for egg white-based banana muffins.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 12 |
| Yield: | 1 dozen cupcakes |
Ingredients
- 1 ¼ cups all-purpose flour
- ¾ teaspoon baking soda
- 1 pinch salt
- 5 tablespoons butter, cut into chunks
- ⅔ cup milk
- 1 cup white sugar
- 2 eggs
- 1 egg yolk
- 1 teaspoon vanilla extract
- ½ cup shredded coconut
- ¼ cup butter, softened
- 4 ounces cream cheese, softened
- 1 cup confectioners’ sugar
- ½ teaspoon vanilla extract
- 1 teaspoon grated lemon zest
- ¼ cup shredded coconut, or to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Mix flour, baking soda, and salt together in a bowl.
- Heat 5 tablespoons butter and milk together in a saucepan over low heat until butter is melted, 3 to 5 minutes. Remove from heat.
- Beat white sugar, eggs, egg yolk, and 1 teaspoon vanilla extract together in a bowl using an electric hand mixer on low until mixture is smooth and thickened. Slowly pour flour mixture into sugar-egg mixture while mixing with the electric mixer until just incorporated. Slowly add butter-milk mixture; beat until just combined. Fold in 1/2 cup shredded coconut. Fill muffin cups with batter.
- Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- Beat softened butter and cream cheese together in a bowl using an electric mixer on medium. Gradually beat confectioners’ sugar into creamed butter mixture on low until incorporated. Beat in 1/2 teaspoon vanilla extract and lemon zest until smooth and creamy. Spread frosting over cooled cupcakes; sprinkle about 1 teaspoon shredded coconut onto each cupcake.
Nutrition Facts
| Calories | 308 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 82 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 9 g |
| Sodium | 199 mg |
| Sugars | 29 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Great and easy recipe that made exactly 12 very dense cupcakes. The only changes that I made were to the frosting. I replaced the vanilla and the lemon zest with 1/2 teaspoon each coconut and lemon extracts. While the cake batter was very thin, they baked in 22 minutes, rose perfectly, and the tops turned a beautiful golden brown. Looked just like the picture and tasted delish. The lemon extract did give the frosting a nice lemony taste, which some of the other reviewers found to be lacking. Just keep tasting until you get it right. Hint: for easy removal, use cupcake liners sprayed with a bit of canola oil.
Great recipe – batter was very runny but adding a 1/4 cup of flour did the trick to achieve a perfect cupcake consistency – added white chocolate chips to batter and Meyer Lemon Zest and juice to the batter and frosting. Loved the texture (took almost 30 minutes to bake (we are 672 feet above sea level baked at 350 degree in an electric oven) Had a nice texture piped the frosting on and added toasted coconut to really yummy – really nice balance of coconut and full body citrus vibe –
Easy and delicious..I’m sure family will enjoy them tomorrow, for Easter.
I made it with lime zest, because y’ know put the lime in the coconut…. I like lime and coconut. They were delicious. The cream cheese icing was really good.
These were delicious. I sprinkled coconut on top before baking, because I didn’t have the ingredients to make the frosting. My husband really liked them, so I will make again. Next time I will try the frosting.
Very good but also added lemon juice to both the batter and the frosting
This recipe/dish was fantastic and went very quickly!!! Everyone (family and/or friends) enjoyed this dessert meal – the only complaint was that no one could get seconds. I allow for seconds after I have cooked the dish for a first time. That being said there will definitely be a next time as this dessert dish is going into the family’s meal rotation.
Cupcake was good. Moist and light. For the frosting I used lemon juice instead of the lemon zest for more flavor. This recipe made 13 cupcakes for me.
Made these for Easter dinner with my family and they turned out wonderful!!!!!! I will absolutely make these again! 😉
The taste of these cupcakes was very good, but they were too dense for me. I think next time I’ll omit the yolk. I would’ve liked more coconut flavor im thr cake so maybe I’ll use coconut milk. the icing was very good! all in all a good cupcake.
I used sifted GF (Gluten Free) Namaste flour blend in place of the all-purpose wheat flour and reconstituted powdered coconut milk in place of the milk. Those were the only changes that I made and they turned out moist, light, and delicious! Thanks for sharing your recipe!
I really liked these cupcakes! Very easy to make and delicious. They are a medium density cupcake, I prefer a lighter cake or you add some sweetened condensed milk or creamed coconut to make them thicker/ richer. I also used lime zest in the frosting instead of lemon. 5/7 will make again!
This cupcake recipe was nice but were not light and airy enough. I have been making cupcakes for a long time now and this could have been a little better. As for the lemon taste it was very faint so I added a tablespoon of lemon juice to the frosting to give it more zing and that worked out much better!! Used some green desert food coloring and had some with strawberries and others with a lemon kiwi strawberry version. Maybe next time I will add a little more milk.
I wanted more lemon in this so I added lemon juice and lemon zest. But then I accidentally dumped in way more coconut than called for . . .so ended up with much more coconut-y cupcakes than planned. Guess that’s what happens when I use the bag to measure instead of a cup. Oh, well. Took them to work and they were gobbled up. I didn’t make the frosting–have frosting I was trying to get rid of, but the cupcakes were decent with the added lemon. I may try these again without so much coconut, but they still were pretty good. Thanks for the recipe!
I only rated this a 3 star recipe. The cupcakes were nice and light, but I made these because of the “lemon”. My family likes lemon anything and these did not have much of a lemon taste. Trying to figure out how to make these with more lemon flavor. Perhaps some lemon juice in the batter AND the frosting.
I didn’t change a thing in the recipe. The cupcakes were delicious! Perfectly moist and fluffy. I didn’t have the ingredients to do the icing but it sounds wonderful.
People at work raved about how light and delish these are and enjoyed the icing…turned out moist, light and tasty! Easy to make.
these are very delicious. I added one tsp. of lemon juice and blueberry’s on top. it made 17 muffins. will make this again. 🙂
good!