- Preheat the oven to 350 degrees. Line 12 cupcake holders with paper liners.
- In a high speed blender, add 1 of the bananas, 1/2 cup of the maple syrup, 2 tablespoons Key Lime juice, fresh lime juice, coconut oil, eggs, coconut milk, 1/4 cup water and vanilla extract. Process on high until well-blended.
- Place the flour, baking powder, baking soda and 1/2 teaspoon of the salt in a medium sized mixing bowl and stir to combine. Pour the wet ingredients in with the dry and stir to combine.
- Pour the batter into the prepared cupcake holders. Bake for 18 to 20 minutes, or until a toothpick inserted in the middle comes out clean. Remove the cupcakes from the oven and set aside on a wire rack to cool.
- While the cupcakes are cooling, make the key lime filling by placing the remaining banana, remaining 2 tablespoons maple syrup, remaining 1/2 cup key lime juice, coconut butter, remaining 1/8 teaspoon salt, arrowroot and dates in a high-speed blender and process until smooth and creamy.
- Use an apple corer to cut out the center of each cupcake (see photos above) and fill the cupcakes with the key lime filling. Cover the filling with the leftover cupcake pieces and smooth over with your fingertips. Frost with the whipped coconut frosting (see recipe below).
INSTRUCTIONS FOR KEY LIME CUPCAKE FROSTING:
- Gingerly open the two cans of cold coconut milk, being careful not to tilt the cans. Carefully scoop the thick coconut cream only into a large bowl or the bowl of a stand mixer (Note: do not add the thin watery part of the coconut milk from the bottom of the cans to your whipped cream recipe.) Using a mixer or hand beaters on high speed – whip the coconut cream for 4 to 5 minutes until it becomes fluffy and light, with soft peaks. Add in the vanilla extract and powdered sugar; whip for 30 more seconds.
- Dollop the whipped coconut frosting on top of each cupcake, sprinkle with lime zest and serve.