Coconut-Banana Cupcakes

• 2 1/2 cups all-purpose flour
• 1 1/2 cups firmly packed brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 cup i can't believe it's not butter! all purpose sticks
• 1 cup banana
• 2 large eggs
• 2/3 cup buttermilk reduced fat
• 2 cups confectioners sugar for glaze
• 1 cup flaked coconut unsweetened, toasted
• 1/4 cup buttermilk reduced fat, for glaze

1. Preheat oven to 350u0b0. Line two 12-cup muffin pans with paper cupcake liners; set aside.
2. Combine flour, baking powder and baking soda in medium bowl; set aside.
3. Beat I Can't Believe It's Not Butter!(R) All Purpose Sticks with brown sugar in large bowl with electric mixer until creamy. Beat in banana, 2/3 cup buttermilk and eggs on low speed until blended, about 2 minutes.
4. Slowly beat in flour mixture until combined, scraping sides of bowl occasionally. Evenly spoon batter into prepared pans.
5. Bake 25 minutes or until toothpick inserted in centers comes out clean. Cool in pans 5 minutes. Remove cupcakes to wire racks and cool completely.
6. Meanwhile, blend confectioners sugar with remaining 1/4 cup buttermilk in small bowl. Glaze muffins, then sprinkle with coconut.

flour, brown sugar, baking powder, baking soda, butter, banana, eggs, buttermilk, confectioners sugar, flaked coconut, buttermilk

Taken from www.yummly.com/recipe/Coconut-banana-cupcakes-299040 (may not work)