Coconut Carrot Cake Cupcakes

By srumbel

The coconut carrot cake cupcakes taste even better after a few hours because the flavors have settled, mingled, and married. The moisture prevails and the cream cheese frosting sets into the tops. They’re the perfect treat to make ahead of time– even a day or 2 before. I had these in the fridge for a couple days before our friends came over for dinner last weekend. And, 2 days later, they tasted AWESOME.
from sallysbakingaddiction.com

Ingredients

• Recipe Notes:
• 1 1 1/4 and 1/4 cups (156g) all-purpose flour (spoon & leveled)
• 1 1 1 teaspoon baking powder
• 1/2 1/2 1/2 teaspoon baking soda
• 1/2 1/2 1/2 teaspoon salt
• 1 1 1 teaspoon ground cinnamon
• 3/4 3/4 3/4 teaspoon ground ginger
• 1/4 1/4 1/4 teaspoon EACH ground nutmeg and ground cloves
• 1/2 1/2 1/2 cup (120ml) vegetable oil, canola oil, or melted coconut oil
• 1 1 1 cup (200g) packed light or dark brown sugar
• 2 2 2 large eggs, at room temperature
• 1/3 1/3 1/3 cup (75g) plain yogurt, sour cream, or unsweetened applesauce
• 1 1 1 teaspoon vanilla extract
• 1/2 1/2 1/2 teaspoon coconut extract (optional)
• 1 1 2 cup (130g) freshly grated carrots (about 2 medium)
• 1 1 1 cup (80g) sweetened shredded coconut*
• Cream Cheese Frosting
• 8 8 to ounces (224g) full-fat block cream cheese, softened to room temperature
• 1/2 1/2 to cup (115g) unsalted butter, softened to room temperature
• 3 3 1/4 cups (360g) confectioners' sugar, plus an extra 1/4 cup if needed
• 1 1 1 teaspoon pure vanilla extract
• 1/2 1/2 1/2 teaspoon coconut extract (optional)
• 1/8 1/8 1/8 teaspoon salt
• toasted coconut flakes for topping*
• to 10 to check out my 10 tips for baking the BEST cupcakes before you begin!
• 1/2 to coconut flavor, you can add 1/2 teaspoon coconut extract to both the cupcake batter and cream cheese frosting.
• 2 to 1 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.
• (149°C).
• 1 1 1/3 of coconut? Leave it out! 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 doing so, leave out the 1/3 cup yogurt.
• 1/2 1/3 pineapple coconut carrot cake cupcakes? We can do it! Sub 1/2 cup of crushed pineapple in for the 1/3 cup yogurt.
• 2 to cake instead? Follow my carrot layer cake (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.

Preparation

Step 1

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 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.

Make ahead tip: 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. Leftover cupcakes keep well covered tightly in the refrigerator for 3 days. Frosted or unfrosted cupcakes can be frozen up to 2-3 months. Thaw overnight in the refrigerator.

Yield: 12 cupcakes