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Coconut Carrot Cake Cupcakes
Warm spiced carrot cake with coconut meets creamy coconut frosting in these moist, flavorful cupcakes.
★★★★☆
(59 reviews on Sally's Baking)
📝 This recipe is from Sally's Baking. We're sharing a preview — the full recipe lives on their site.
Prep time15 min
Bake time20 min
Total time2 hr
Makes12
Ingredients
1
1 and 1/4 cups (156g) all-purpose flour (spooned & leveled)
2
1 teaspoon baking powder
3
1/2 teaspoon baking soda
4
1/2 teaspoon salt
5
1 teaspoon ground cinnamon
6
3/4 teaspoon ground ginger
7
1/4 teaspoon ground nutmeg
8
1/8 teaspoon ground cloves
9
1/2 cup (120ml) vegetable oil, canola oil, or melted coconut oil
10
1 cup (200g) packed light or dark brown sugar
11
2 large eggs, at room temperature
12
1/3 cup (75g) plain yogurt, sour cream, or unsweetened applesauce
13
1 teaspoon pure vanilla extract
14
1/2 teaspoon coconut extract (optional)
15
1 cup (130g) freshly grated carrots (about 2 medium)
16
1 cup (80g) sweetened shredded coconut*
17
8 ounces (226g) full-fat brick cream cheese, softened to room temperature
18
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
19
3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed
20
1 teaspoon pure vanilla extract
21
1/2 teaspoon coconut extract (optional)
22
1/8 teaspoon salt
23
toasted coconut flakes for topping*
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