Banana Cupcakes with Lemon Icing

Skip and Nancy Stoddard made this refreshingly tangy recipe at Charging Up Hope; it is  a family favorite from their daughter. 

The original source is unknown.  

Makes 18 mini cupcakes or 12 regular cupcakes

Note:  These cupcakes can be made ahead and frozen, unfrosted, for up to a month.

Ingredients

Cupcakes

2 cups all-purpose flour

1 cup sugar

1 tsp. baking powder

1/2 tsp. baking soda

1 tsp. salt

1/2 tsp. ground cinnamon

1 1/2 cups mashed bananas (approx. 3 bananas)

1 cup canned coconut milk, mixed well before measuring (full fat)*

1/2 cup canola oil

2 tsps. white or apple cider vinegar

1 tbsp. pure vanilla extract

Lemon icing

1 cup powdered sugar

3 to 4 tsp. lemon juice

1 tbsp. water

1/4 to 1 tsp. lemon zest

Instructions

To make the banana cupcakes:  

Preheat oven to 350 degrees.  Line 2 12 cup cupcake pans with 18 cupcake liners.

In a large bowl, whisk together flour sugar, baking powder, baking soda, salt, cinnamon. 

In a separate bowl, whisk together bananas, coconut milk, vinegar, and vanilla.

Pour the wet mixture into the dry mixture and whisk until combined.  Do not overmix.  

Fill the cupcake liners two-thirds full with batter.  

Bake at 350 degrees for 18 to 20 minutes, or until a toothpick inserted in teh center of a cupcake comes out clean with a few crumbs clinging on it.  Cool the cupcakes completely before frosting.

To make the lemon icing:

Whisk the powdered sugar, lemon juic, water, and zest in a small bowl until smooth.