Berry-Filled Banana Cupcakes with Lemon Coconut Frosting

I want you to just take a few, solid seconds and check out that cupcake. Do you see that deeply colored, glistening berry center? The creamy cashew frosting flecked with dates and lemon zest that covers the rounded surface of the cake, with its wafting aromas of banana and vanilla, are enticing. Food like this you can write for hours about. It’s inspiring, beautiful, drool-inducing recipes like this that really motivate me to keep this food blog up.

Two of my friends celebrated their birthdays at a dinner last night, and I was lucky enough to be asked to make cupcakes for the shindig. It is times like these where I find that I try to get the most creative, it’s a whole ‘nother ball game when you’re baking for other people than for you and the ones that are around more often. Although, cupcake recipes with fillings are just a tad more time-consuming, it’s almost always worth it, and in this case it is TOTALLY worth it.

One Year Ago: Steamed & Grilled Lemony Artichokes

Berry-Filled Banana Cupcakes with Lemon Coconut Frosting

Prep time: 

Cook time: 

Total time: 

Serves: 22

Deliciously moist banana cake filled with sweet berries and topped off by a creamy cashew-based, lemon coconut frosting.
Ingredients
  • 2 Cups Raw Cashews, Soaked for 2+ hours
  • ½ Cup Water
  • 3 Tbsp. Coconut Oil
  • 5 Dates, Pitted
  • 2 Tbsp. Fresh Lemon Juice
  • ½ tsp. Lemon Zest
  • 1 Cup Strawberries, Without Stems and Diced
  • 1 Cup Blueberries
  • 3 Tbsp. Organic Sugar
  • 1 tsp. Arrowroot Powder
  • 3 Cups Unbleached All-Purpose Flour
  • 1½ Cups Organic Sugar
  • 2 tsp. Baking Soda
  • ½ tsp. Salt
  • 1½ Cup Ice-cold water
  • 1 Cup Mashed Banana
  • 2 Tbsp. White Vinegar
  • 2 tsp. Vanilla Extract
  • Optional: Additional Blueberries and lemon zest for garnish
Instructions
  1. Place the cashews, ½ cup water, coconut oil, dates, lemon juice, and lemon zest into a food processor or high-power blender. Puree until the mixture is completely smooth, then place it into the refrigerator for it to firm up (this will be your frosting).
  2. Next, take the strawberries, blueberries, and the 3 tbsp. of sugar, place them into a small bowl and mash them together until the mixture is still chunky, but has small pieces.
  3. Pour the berry mixture into a small pan over medium heat, add the arrowroot powder immediately and stir it in until it is dissolved. Bring the filling to a simmer and reduce the heat to low-medium, simmer for 5 minutes.
  4. Take the pan off of the heat, pour the berry filling into a bowl and refrigerate it.
  5. Preheat the oven to 350°F and get 22-24 cupcake liners ready in their pans. In a large bowl, sift together the AP flour, 1½ cups sugar, baking soda and salt.
  6. Using a smaller bowl, beat together the water, banana, vinegar and vanilla extract. Fold the wet mixture into the dry, and stir until there are no clumps left and the batter is smooth.
  7. Fill each cupcake liner roughly ¾ of the way full and bake for 19-22 minutes, testing with a toothpick in the middle of the cupcake to see if it draws clean.
  8. Place the cupcakes on a cooling rack (or into the refrigerator to speed up the process), until they are no longer warm. Using an apple corer, take an 1"-1¼" of cupcake out of each center.
  9. Fill each center with the berry filling until it reaches the top of the cupcake. Once you are finished with that, using a piping bag, pipe the cashew frosting onto the cupcakes using approx. 1½-2 Tbsp. for each one.
  10. Top with a couple of blueberries and lemon zest, and serve!

Even though everyone was full from dinner, I’m happy to report that 95% of the cupcakes were eaten (a couple were taken home) and I received only positive feedback on them. These cupcakes ended up super moist, and almost like something that you could eat for breakfast. Try them out and let me know what you think!

31 Comments

Filed under Sweet Recipes

31 Responses to Berry-Filled Banana Cupcakes with Lemon Coconut Frosting

  1. These look ridiculously good! I love the flavor combinations!

    • Jackie @ Vegan Yack Attack!

      Thank you! At first, I wasn’t sure how well it would work, then I tried it and new it was too good not to share!

  2. These look amazing!! If only there was a store around me that sold coconut oil and bulk bags of cashews ]: (I have no transportation so I have to walk to the only store down the street)

    • Jackie @ Vegan Yack Attack!

      I don’t know if you’re able to order food items online, but I would definitely check that out for the stuff that you can’t get locally. Good luck! :)

  3. Wow — yum!! They look absolutely delicious!! Thanks for the recipe! Love your blog!

    • Jackie @ Vegan Yack Attack!

      Thank you! They are pretty darn tasty, if I do say so myself! Thanks for stopping by. :)

  4. I have made blueberry cupcakes before, but I never thought of doing them this way! Will have to try this!

  5. Gorgeous cupcakes, the way you filled the cupcakes, that was a clever idea and the frosting, love the cashews.

  6. Ack! I saw yr teaser photo and could hardly wait. Still can’t. Will definitely be making these soon. So cute, too.

  7. Okay, this has delicious written all over it!

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  9. Kelsey

    How do you think the cupcakes would hold up with WW pastry flour instead?

    • Jackie @ Vegan Yack Attack!

      I think that they would still taste good, they would just have more of a breakfast muffin feel and taste to them with Whole Wheat flour. Give it a shot and let me know how it goes! :)

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  13. yum! this is right up my alley— reminds me of a lemon blueberry coffee cake i made once!

  14. tera

    gorgeous photos! they look scrumptious. now, do you have to use cupcake liners? I generally don’t have those around (and don’t use them while baking), so would they turn out alright without them? thanks!
    -fellow vegan baker.

    • Jackie @ Vegan Yack Attack!

      Hi Tera!

      I think that you would probably be okay without using cupcake liners, but would suggest using a very thin layer of coconut oil (or the like) and dust it with flour so that they pop out of the cupcake pan easier. If you try that, let me know how it goes! :)

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  16. Chelly

    Can i sub mangoes for the strawberries?

  17. eury

    does anyone have the ingredients measured in grams? :-/

    • Jackie @ Vegan Yack Attack!

      For the sake of time, and that about 75-80% of my readership is from the US, I don’t convert the measurements. Sorry for the inconvenience!

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