Print

Moist Coconut Carrot Cake Cupcakes with Cream Cheese Frosting

coconut carrot cake cupcakes - featured image
Print Recipe

These moist coconut carrot cake cupcakes combine warm spices, finely grated carrots, and shredded coconut for a tender, flavorful treat topped with tangy cream cheese frosting. Perfect for easy homemade baking and any occasion.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2/3 cup vegetable oil (can substitute melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups finely grated fresh carrots
  • 3/4 cup sweetened shredded coconut
  • 1/2 cup crushed pineapple, well drained (optional)
  • For the cream cheese frosting:
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. Grate carrots finely using a box grater or food processor.
  3. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. In a separate bowl, whisk granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
  5. Add wet ingredients to dry ingredients and stir gently until just combined; do not overmix.
  6. Fold in grated carrots, shredded coconut, and crushed pineapple.
  7. Divide batter evenly among cupcake liners, filling each about 3/4 full.
  8. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool cupcakes completely on a wire rack before frosting.
  10. To make frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla extract, and lemon juice; beat until fluffy.
  11. Frost cooled cupcakes using a piping bag or butter knife.

Notes

Do not overmix the batter to avoid dense cupcakes. Finely grate carrots for best texture. Drain crushed pineapple well to prevent sogginess. Use room temperature eggs and softened cream cheese and butter for smooth batter and frosting. Frost cupcakes only when completely cooled. For a thinner batter, add a splash of milk or coconut milk. Sturdy cupcake liners prevent tearing. Frosting can be piped with a star tip for decorative swirls. Variations include gluten-free flour, vegan substitutions, and adding nuts or spices.

Nutrition

Keywords: carrot cake cupcakes, coconut cupcakes, cream cheese frosting, easy baking, moist cupcakes, homemade dessert

Find it online: https://bitefuljoy.com/moist-coconut-carrot-cake-cupcakes-recipe-perfect-for-easy-homemade-baking/