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G.O.A.T. Cupcakes

AKA: Coconut Caramel Filled Banana Cupcakes + Toasted Coconut Topped Cream Cheese Buttercream.



9 Tablespoons Unsalted Butter, at room temperature

1 cup Sugar

3 Eggs

4 Bananas

1/3 cup Sour Cream

1 1/4 cups Flour

3/4 teaspoon Baking Soda

1 1/2 teaspoons Baking Powder

3/4 teaspoon Kosher Sea Salt

Coconut Caramel:

2/3 cup Sugar

1/2 cup Heavy Cream

4 Tablespoons Virgin Coconut Oil

1 teaspoon Kosher Sea Salt

1 cup shredded Coconut, toasted

Cream Cheese Buttercream:

3/4 pound or 1 1/2 cups Cream Cheese

7 Tablespoons Unsalted Butter

3/4 cup Powdered Sugar

Optional Garnish

1 cup shredded Coconut, toasted


  • Preheat the oven to 350.


  • In a small bowl, puree together bananas and sour cream with an immersion blender or other tool. Set aside for later.

  • In another bowl, whisk together dry ingredients: flour, baking soda, baking powder and salt.

  • In the bowl of a stand mixer, or in a bowl with an hand mixer, beat together butter and sugar until light and fluffy. About 3-5 minutes.

  • Add eggs one at a time into the butter mixture. Beating with each addition until fully incorporated. Beat until light and fluffy.

  • Alternate adding in flour and banana mixture into butter mixture until fully incorporated into a smooth batter.

  • Line with cupcake papers (or grease and flour) 3x 6 cupcake tins (or 1 + 1/2 a 12 cup cupcake tin), and fill 3/4 with batter. Makes 18 standard cupcakes.

  • Bake at 350 degrees for about 20-24 minutes.

  • Remove muffins from tin and cool on a cooling rack.


  • Spoon a thin, even layer of sugar into a small heavy saucepan. I use a little copper saucepan to best regulate heat.

  • Cook over medium heat leaving sugar undisturbed (NO stirring) until mostly melted. This will take about about 2-4 minutes, depending on the size of sugar grain.

  • Spoon another layer of sugar over the melted sugar, swirling pan to incorporate the granular sugar into the melted sugar.

  • Continue to spoon over layers of sugar until all the sugar has been incorporated.

  • Continue to cook the sugar, swirling the saucepan until the caramel is a dark amber. This will happen quickly, so watch closely. You can stop sooner if you prefer a lighter caramel flavor.

  • Remove pan from the heat. Slowly and carefully start pouring in the cream in batches. Stirring with each addition to combine before the next addition.

  • The caramel will foam, sputter and seize up. Don’t worry about this, just be careful as it is molten sugar.

  • Return saucepan to the stove and cook over low heat.

  • Stirring mixture until the hard seized bits of caramel have dissolved.

  • Stir in the coconut oil until mixture is smooth.

  • If the oil separates, turn up the heat, and stir more vigorously until smooth.

  • Remove caramel from heat and stir in toasted coconut.

  • Allow to cool to room temperature, then cover with plastic and chill for storage.

  • The caramel can be made 4 days in advance.


  • Have all ingredients at room temperature. If it is a cold day you may need to soften butter and cream chees in the microwave (10 second intervals until soft but not melted). Another way I make sure that the ingredients are soft is to place them near the stovetop if I am baking.

  • Beat butter until light and fluffy.

  • Add in cream cheese an ounce at a time, waiting for it to be light and fluffy before the next addition.

  • Beat in powdered sugar a little bit at a time until frosting reaches the desired consistency.


  • Cut a cavity into each cupcake, reserving a piece of cake to close cavity once filled.

  • Fill cavity with coconut caramel.

  • Top cavity with cake.

  • Frost with cream cheese buttercream.

  • Top with toasted coconut shavings.

Makes 18 cupcakes.

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