Coconut Carrot Cake Cupcakes

By srumbel

Springtime is officially here and that means carrot cake in all it’s glory! We are loving how moist these Carrot Cake Cupcakes are! We are also loving the amount of frosting on top, you really can’t go wrong with cream cheese!
from sixsisterstuff.com

Ingredients

• Frosting:
• Cake
• 1 (15.25 oz) carrot cake mix
• 1 (8 oz) can crushed pineapple
• 1/2 cup sweetened coconut flakes
• 1 cup water
• 1/3 cup vegetable oil
• 3 large eggs
• 3/4 cup raisins (optional)
• 1 (8 ounce) package cream cheese, softened to room temperature
• 1/4 cup butter
• 2 teaspoons vanilla extract
• 2 Tablespoons sour cream
• 6 cups powdered sugar

Preparation

Step 1

Preheat oven to 350 degrees.
Mix ingredients for cake together until well combined.
Scoop mixture into cupcake liners filling them about 3/4 the way full.
Bake for 18-21 minutes or until toothpick inserted comes out clean.
For the frosting:
In a large bowl, beat together cream cheese, butter, vanilla and sour cream until fluffy.
Beat in powdered sugar until smooth.
Pipe frosting onto cooled cupcakes and top with coconut flakes. Refrigerate until ready to serve.