These delicious, low-sugar 21 Day Fix banana cupcakes are generously topped with fluffy whipped cardamom-coconut frosting and are basically a dream come true.
Hey guys! If you checked out Wednesday’s post, you already know that today is a special day for me, it’s this little blog’s birthday (or blogiversary in blogger speak ;-)). I’ve been using this day to kind of take a look back at the last year and think about the things that I’ve accomplished, the things I know I can do better and the exciting things that I still want to do. Ya know, because a little retrospection is good for the soul.
I know something else that’s good for the soul* (I think you know where I’m going with this) – CUPCAKES! Because celebrations deserve cupcakes and I’m definitely celebrating today!! You guys, I might just be the luckiest girl in the world. I have an incredible crew of family and friends, I live in one of the most spectacular places on Earth and I get to do this job that I love SO much. And that last part? That’s because of you! So I just want to say thank you so much for reading and cooking and eating and sharing posts and telling your friends. It means more to me than you could ever know. These cupcakes are for you <3
Let’s get on to these pretty treats! Ok, banana + Coconut + Cardamom? I mean this flavor combo is ridiculous. If you’ve never used cardamom before, you NEED to check it out. It’s one of my very favorite spices – it’s sweet, fresh, and a little citrus-y. It just livens up anything you put it in. Oh, and it’s ah-mazing with banana and coconut 😉
If you’re wondering to yourself, “How in the hells bells is a cupcake 21 Day Fix approved?” Let me break it down. Basically I took a banana cupcake recipe that I already loved from Cooking Light and played with it until it used significantly less butter and sugar (swapping out a couple other less desirable ingredients as well), then I topped it with a gorgeous pile of low-sugar whipped cardamom-coconut cream. And you know what? It’s freaking delicious. The texture of the cake is perfection and the only real difference in flavor is that there’s less sugar in this cupcake. I don’t know about you, but after cutting out so much sugar from my diet already, I haven’t really been enjoying regular frosted cupcakes as much anyway, so I really love it. However, if you’d like it to be sweeter, you could always add some stevia to sweeten it up a bit more.
Ok, let’s talk about this frosting for a hot minute. Have you guys tried whipping coconut cream yet? This was my first time and I can’t believe that I waited so long to try it. It is fluffy and rich and dare I say it? Luxurious. I love that the coconut has a natural sweetness so it doesn’t need much help in the way of added sugar, plus it pipes up beautifully like whipped cream. Added bonus: you can make this with just 2 ingredients and it will be the easiest frosting you’ll ever make.
On another note, it’s also Cinco de Mayo, my friends! If you need some last minute inspo, here are some of my Mexican-inspired favorites:
- 21 Day Fix Homemade Roasted Salsa Verde
- Salmon Tacos with Deconstructed Guacamole
- 21 Day Fix Watermelon Margarita
- Chipotle Pork Soft Tacos with Pineapple Salsa
- Black Bean Hummus Taco Dip with Pita Chips
Anyway, I hope you love these 21 Day Fix banana cupcakes as much as my family does!
*My segues are totally improving. 😉
If you make these 21 Day Fix cupcakes be sure to snap a pic and tag me @thefoodieandthefix or use #thefoodieandthefix on Instagram so I can check it out! It makes me ridiculously happy to see what you guys are making 🙂
- 1/2 cup raw sugar
- 1/4 cup butter, softened
- 2 large eggs
- 1 1/2 cups whole wheat pastry flour (not regular whole wheat flour)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2/3 cup mashed ripe banana (about 1 large or so)
- 1/3 cup plain, low-fat Greek yogurt
- 1 1/2 tsp vanilla extract
- 3 cans of full fat coconut milk (that has been chilled in the refrigerator, preferably overnight)
- 3 Tbs raw sugar
- 1/2 tsp cardamom (plus more for garnish, if desired)
- Preheat oven to 350 degrees.
- Place 12 cupcake liners in a muffin tin, set aside.
- Add the sugar and butter in mixing bowl and beat until well blended, 4-5 minutes (make sure you let it go that long, it takes a few to break down the sugar)
- Add eggs, one at a time, beating well after each addition.
- Lightly spoon flour into measuring cups, level with a knife and put into a separate bowl along with the salt and baking soda, whisk together.
- Combine mashed banana, yogurt and vanilla in a separate bowl.
- Beating at low speed, add flour mixture and banana mixture alternately to sugar mixture, beginning and ending with the flour mixture.
- Divide batter between the 12 cups (an ice cream scoop is great for this!)
- Bake 15-20 minutes or until toothpick comes out clean.
- Cool cupcakes on a wire rack COMPLETELY before frosting.
- In a large bowl, you'll add the thick coconut cream that has separated at the top of the can (not the watery part (you can save it to use in smoothies or discard).
- Next, add the 3 tablespoons of raw sugar and the cardamom. Mix with an electric mixer - a hand mixer works best so you can make sure you get out all of the lumps of coconut milk. This will take a few minutes, it's done when the sugar has dissolved and you have a fluffy, soft-whipped cream consistency.
- Frost your cupcakes, sprinkle with a little extra cardamom if ya like and Enjoy!
The cake has the best texture prior to refrigeration, so frost these right before eating!
21 Day Fix Container Counts per Serving: 1 Yellow, 1 Blue, 1 Tsp and 2 teaspoons of sugar
Weight Watchers Freestyle Points: 11
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Nutrition Information:Yield: 12 Serving Size: 1 cupcake
Amount Per Serving: Calories: 300 Total Fat: 17g
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