How To Make Coconut Carrot Cake Cupcakes
These carrot cake cupcakes will surely bring you back to the old days. A healthier version of soft and coconut-y cupcakes that are perfectly spiced.
Serves:
Ingredients
- 1¼cupsall purpose flour,spoon & leveled
- 1tspbaking powder
- ½tspbaking soda
- ½tspsalt
- 1tspground cinnamon
- ¾tspground ginger
- ¼tspground nutmeg and ground cloves
- ½cupvegetable oil, canola oil,(120 milliliter), or melted coconut oil
- 1cuplight or dark brown sugar,(200 grams), packed
- 2large eggs,at room temperature
- ⅓cupplain yogurt, sour cream,(75 grams) or unsweetened applesauce
- 1tsppure vanilla extract
- ½tspcoconut extract,optional
- 1cupcarrots,(130 grams), freshly grated, about 2 medium
- 1cupcoconut,(80 grams), sweetened shredded
For the Cream Cheese Frosting:
- 8ozfull fat block cream cheese,(224 grams), softened to room temperature
- ½cupunsalted butter,(115 grams), softened to room temperature
- 3cupsconfectioner’s sugar,(360 grams), plus an extra (¼ cup) if needed
- 1tsppure vanilla extract
- ½tspcoconut extract,optional
- ⅛tspsalt
- coconut flakes,toasted, for topping
Instructions
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Preheat the oven to 350 degrees F (177 degrees C). Line a 12-cup muffin pan with cupcake liners.
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Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together in a large bowl. Set aside.
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Whisk the oil, brown sugar, eggs, yogurt, vanilla, and coconut extract (if using) together until combined. Whisk in the carrots and coconut.
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Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. The batter will be thick.
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Pour/spoon the batter into the liners. Fill only ⅔ full to avoid spilling over the sides. Bake for 20 to 22 minutes or until a toothpick inserted in the center comes out clean.
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For around 30 mini cupcakes, bake for about 12 to 13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
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In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy.
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Add 3 confectioners’ sugar, vanilla, coconut extract (if using), and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.
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Frost cooled cupcakes however you’d like. Top with coconut flakes.
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Store leftovers in the refrigerator for up to 5 days.
Nutrition
- Calories: 478.75kcal
- Fat: 27.74g
- Saturated Fat: 12.23g
- Trans Fat: 0.35g
- Monounsaturated Fat: 10.11g
- Polyunsaturated Fat: 3.42g
- Carbohydrates: 55.24g
- Fiber: 1.40g
- Sugar: 42.93g
- Protein: 4.09g
- Cholesterol: 75.45mg
- Sodium: 292.86mg
- Calcium: 80.11mg
- Potassium: 140.33mg
- Iron: 1.23mg
- Vitamin A: 243.38µg
- Vitamin C: 0.89mg
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