Name: Coconut Carrot Cake Cupcakes Recipe
Prep time: 15 min
Cook time: 20 min
Yield: 12
Ingredients: 1¼ cups all purpose flour; 1 tsp baking powder; ½ tsp Baking Soda; ½ tsp salt; 1 tsp ground cinnamon; ¾ tsp ground ginger; ¼ tsp ground nutmeg and ground cloves; ½ cup vegetable oil, canola oil; 1 cup light or dark brown sugar; 2 large eggs; ⅓ cup plain yogurt, sour cream; 1 tsp pure vanilla extract; ½ tsp coconut extract; 1 cup carrots; 1 cup coconut; For The Cream Cheese Frosting:; 8 oz full fat block cream cheese; ½ cup unsalted butter; 3 cups confectioner's sugar; 1 tsp pure vanilla extract; ½ tsp coconut extract; ⅛ tsp salt; coconut flakes

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.

Preparation: 15 minutes

Cooking: 20 minutes

Total: 35 minutes

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

Preheat the oven to 350 degrees F (177 degrees C). Line a 12-cup muffin pan with cupcake liners.
Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together in a large bowl. Set aside.
Whisk the oil, brown sugar, eggs, yogurt, vanilla, and coconut extract (if using) together until combined. Whisk in the carrots and coconut.
Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. The batter will be thick.
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.
For around 30 mini cupcakes, bake for about 12 to 13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
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.
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.
Frost cooled cupcakes however you’d like. Top with coconut flakes.
Store leftovers in the refrigerator for up to 5 days.