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Coconut Carrot Cake Cupcakes

Name: Coconut Carrot Cake Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Ingredients: 1 and 1/4 cups (156g) all-purpose flour(spooned & leveled); 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 3/4 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/8 teaspoon ground cloves; 1/2 cup (120ml) vegetable oil, canola oil, or melted coconut oil; 1 cup (200g) packed light or dark brown sugar; 2 large eggs, at room temperature; 1/3 cup (75g) plain yogurt, sour cream, or unsweetened applesauce; 1 teaspoon pure vanilla extract; 1/2 teaspoon coconut extract (optional); 1 cup (130g) freshly grated carrots (about 2 medium); 1 cup (80g) sweetened shredded coconut*; Cream Cheese Frosting:; 8 ounces (226g) full-fat brick cream cheese, softened to room temperature; 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature; 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed; 1 teaspoon pure vanilla extract; 1/2 teaspoon coconut extract (optional); 1/8 teaspoon salt; toasted coconut flakes for topping*

Prep Time

15m

Cook Time

20m

Total Time

35m

This recipe for Coconut Carrot Cake Cupcakes is a delightful twist on a classic dessert. The moist and flavorful cupcakes are topped with a creamy coconut cream cheese frosting, and finished with a sprinkle of toasted coconut flakes. The perfect treat for coconut and carrot cake lovers alike!

sallysbakingaddiction.com

Recipe Options

Ingredients

Servings: 12

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1 and 1/4 cups (156g) all-purpose flour(spooned & leveled)

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

3/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/2 cup (120ml) vegetable oil, canola oil, or melted coconut oil

1 cup (200g) packed light or dark brown sugar

2 large eggs, at room temperature

1/3 cup (75g) plain yogurt, sour cream, or unsweetened applesauce

1 teaspoon pure vanilla extract

1/2 teaspoon coconut extract (optional)

1 cup (130g) freshly grated carrots (about 2 medium)

1 cup (80g) sweetened shredded coconut*

8 ounces (226g) full-fat brick cream cheese, softened to room temperature

1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature

3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed

1 teaspoon pure vanilla extract

1/2 teaspoon coconut extract (optional)

toasted coconut flakes for topping*

Coconut Carrot Cake Cupcakes

Ingredients

Cream Cheese Frosting

Steps

Nutrition Facts

Coconut Carrot Cake Cupcakes

Ingredients

Cream Cheese Frosting

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts