Description
Super spiced and moist carrot cake cupcakes filled with shredded coconut and topped with creamy cream cheese frosting.
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*
Instructions
- Preheat the oven to 350°F (177°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. Batter will be thick.
- Pour/spoon the batter into the liners—fill only 2/3 full to avoid spilling over the sides. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. For around 30 mini cupcakes, bake for about 12-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
- Make the 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 cups 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. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it).
- Frost cooled cupcakes however you’d like. I used an Ateco 808 large round piping tip for these pictured cupcakes. Top with coconut flakes.
- Store leftovers in the refrigerator for up to 5 days. I recommend a cupcake carrier for storing and transporting decorated cupcakes.
Notes
- Make Ahead Instructions: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Frosted or unfrosted cupcakes can be frozen up to 2-3 months. Thaw overnight in the refrigerator.
- Special Tools: Electric Mixer (Handheld or Stand) | Glass Mixing Bowls | Whisk | 12-Count Muffin Pan | Cupcake Liners | Piping Bags (Reusable or Disposable) | Ateco #808 Tip | Marble Cake Stand (optional for serving) | Cupcake Carrier (optional for storage)
- Coconut Extract: For extra coconut flavor, you can add 1/2 teaspoon coconut extract to both the cupcake batter and cream cheese frosting.
- Carrots: Don’t use pre-shredded carrots found in the produce aisle. They’re on the dry side. Rather, freshly grate 2 medium carrots to yield approximately 1 cup of moist carrot shreds.
- Coconut: I suggest sweetened shredded coconut in the cupcake batter. You can use unsweetened coconut, but unsweetened coconut tends to be drier and milder in flavor than sweetened. Keep that in mind if you make the switch. You can use either for the garnish on top, though. I used sweetened coconut flakes for the topping. To toast them, simply spread on a lined baking sheet and bake for 6-8 minutes at 300°F (149°C).
- Not a Coconut Lover? Leave the coconut and coconut extract out completely. Or you can replace with 1 cup chopped nuts or raisins. Or if pineapple carrot cake is your thing, sub in 1 cup of crushed pineapple. If adding the crushed pineapple, leave out the 1/3 cup yogurt.
- Pineapple: What about pineapple coconut carrot cake cupcakes? We can do it! Sub 1/2 cup of crushed pineapple in for the 1/3 cup yogurt.
- Cake Recipe: Follow my carrot cake recipe (same-ish recipe, doubled). Add 2 cups of sweetened shredded coconut to the batter. You can leave in the nuts or skip them in that recipe.
- Be sure to check out my 10 tips for baking the BEST cupcakes before you begin!