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.
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.
- 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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