Coconut Carrot Cake Cupcakes Recipe
Recipe By Sallys Baking Addiction
Super spiced and moist carrot cake cupcakes filled with shredded coconut and topped with creamy cream cheese frosting.
4.8
29 Rating -
Rate
Eggdiet
3hr total
15minsPrep
20minsCook
3hr total
15m.Prep
20m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Coconut Carrot Cake Cupcakes Recipe
- 1/10 cup All purpose flour
- 0.08 teaspoon Baking powder
- 1/25 teaspoon Baking soda
- 1/25 teaspoon Salt
- 0.08 teaspoon Ground cinnamon
- 0.06 teaspoon Ground ginger
- 1/50 teaspoon Each ground nutmeg and ground cloves
- 1/25 cup Vegetable oil, canola oil, or melted coconut oil
- 0.08 cup Packed Light Or Dark Brown Sugar
- 0.17 Large eggs, at room temperature
- 0.03 cup Plain yogurt, sour cream, or unsweetened applesauce
- 0.08 teaspoon Pure vanilla extract
- 1/25 teaspoon Coconut extract
- 0.08 cup Freshly Grated Carrots
- 0.08 cup Sweetened Shredded Coconut
- 0.67 ounce Full fat block cream cheese, softened to room temperature
- 1/25 cup Unsalted Butter, Softened To Room Temperature
- 1/4 cup Confectioners sugar, plus an extra 1/4 cup if needed
- 0.08 teaspoon Pure vanilla extract
- 1/25 teaspoon Coconut extract
- 1/100 teaspoon Salt
- flakes Toasted coconut flakes for topping
Nutrition
value
value
0
0 per serving
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Sallys Baking Addiction