Tim Mcgraw & Cupcakes.

The end of March is probably one of my favorite times of the year.

The flowers begin to bloom, the birds begin to sing their spring songs, and I can break out my flip-flops and wear a chambray top at the same time.

Oh that spring breeze…that’s my favorite.

Two of my most favorite people in the world have birthdays at the end of the month.

My really, really, ridiculously good friend Sanna, and my favorite cousin Morgan…shhhhh don’t tell any of my other cousins I said that, I will have a death warrant.

By coincidence, I won two tickets to a private Tim Mcgraw concert this past weekend that just so happened to fall of Morgan’s birthday.

She and I are the BIGGEST Tim Mcgraw fans you will ever meet.

When I got the email that I had won tickets to his concert, I sat there for 5 minutes, breathless, afraid of what might happened if I opened it.

Oh, and Morgan’s reaction was even better…she must be telepathic because when I called her and told her she wouldn’t believe what had just happened, she took a deeep, deep, deep breath and whispered…”Oh my god, we got the tickets.”

To which I screamed in a shrill of excitement…YES!

She immediately began asking me what she should wear to the concert as though she were planning on stealing Tim from Faith.

Don’t worry, Faith is our girl…we have mad respect for her.

Anyway, it was probably the best day of my life…and the best birthday Morgan has ever had…EVER!

As he came out on stage for the first time, we clutched hands so tight that I thought my pinky finger was going to fall off.

As I looked at my cousin, tears welled up in our eyes and we burst into laughter!


There was one thing we thought would prevent us from attending the concert…Morgan turned 20 that day and it said you had to be 21 to attend…we got all worked up and even borrowed my seester’s i.d. for this once in a lifetime chance for her.

And you know what?

They didn’t i.d. either of us!

God was on our side that night.

Me being 26 and all…I would just laugh is someone mistook me for a high schooler.

I didn’t get Morgan any cupcakes, but I did make Sanna some.

Hey, Tim Mcgraw was Morgan’s eye candy for the evening, if ya know what I mean.

Strawberries in yo’ banana cupcakes.


I surprised Sanna at work with them.


With each bite…sweet banana, tart/sweet strawberry…it’s the perfect combination.


Then I added a goat cheese frosting on top…


because you only live once.


It’s more like, a creamy, tangy, goat cheese glaze.


Did I mention the cake is ultra fluffy?


Yep, that.


It’s pretty much everything I ever wanted in a cupcake.


Actually…I don’t ever think I’ve met a cupcake I didn’t like.


Then again,


I’m sure you’re not surprised.




I just love birthday’s.

Strawberry Banana Cupcakes w/ Silky Goat Cheese Frosting
Recipe type: Cupcake, Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
A sweet, fluffy cupcake made w/ fresh strawberries & bananas & topped w/ a tangy maple goat cheese frosting. Gluten-free, paleo-ish, refined sugar-free.
  • For the cupcakes:
  • 10 fresh strawberries, hulled and chopped finely
  • 2 large, ripe bananas, mashed
  • ¼ c. coconut milk
  • ¼ c. extra-virgin olive oil
  • 4 large eggs
  • ½ t. pure vanilla extract
  • ½ c. coconut sugar
  • ½ c. coconut flour
  • ½ t. ground cinnamon
  • ½ t. baking soda
  • For the frosting:
  • 8 oz. fresh goat cheese, at room temperature
  • ¼ c. pure maple syrup
  • ½ t. pure vanilla extract
  • ¼ c. coconut milk (plus more if you like a drizzle-like frosting)
  1. Preheat the oven to 350 degrees F. Line a 12 cup muffin tin with paper cupcake liners and spray the liners w/ cooking spray.
  2. In a large bowl, combine the bananas, coconut milk, evoo, eggs, vanilla, and sugar.
  3. Stir in the coconut flour, cinnamon, and baking soda.
  4. Fold in the strawberries.
  5. Fill each paper liner about ¾ full with the batter.
  6. Bake for 25-30 minutes, or until a toothpick inserted into the center of each cupcake comes out clean.
  7. Let the cupcakes cool while you make the frosting.
  8. In a small mixing bowl, combine all of the frosting ingredients until you get a smooth, even, creamy glaze that is somewhere between a thin frosting and a thick glaze. Add coconut milk by the tablespoon if you like the frosting a bit thinner.
  9. Place a tablespoon of frosting onto each cupcake and let it spread.
  10. Garnish w/ fresh sliced strawberries.


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