Coconut Carrot Cake Cupcakes

Super soft and moist coconut carrot cake cupcakes are loaded with coconut, sweetened with brown sugar, and flavored with warm spices. They’re topped with silky smooth 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

1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.
2. 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.
3. 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
4. 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).
5. Frost cooled cupcakes however you’d like. I used an Ateco 808 large round piping tip for these pictured cupcakes. Top with coconut flakes.
6. Store leftovers in the refrigerator for up to 5 days. I recommend a cupcake carrier for storing and transporting decorated cupcakes.