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These simple, one-bowl spiced carrot cupcakes paired with a coconut cream cheese frosting are the perfect spring indulgence!
I don’t know about you, but I love all things to do with spring! And to me, no dessert screams spring more than carrot cake!
Other things I believe about carrot cake:
- It has to be paired with a cream cheese frosting
- It has to be flavored with spices,
- But it should NOT have any nuts, raisins, or other add-ins.
So today, I’m sharing my recipe for a spiced carrot cupcake with coconut cream cheese frosting. I love using coconut to flavor desserts, and I think it is a wonderful pairing for tropical flavors or with chocolate. But the texture of coconut is often overpowering and throws off the balance in sweets.
For the coconut cream cheese frosting, we’re only using coconut cream, so you get all the flavor, without the texture.
Ingredients and Tools:
- Carrots – You’ll need shredded carrots for this recipe. I used about 2 medium-sized carrots.
- Oil & Butter – The butter helps give this cake the right texture and taste, while the oil adds moisture. Butter-based cakes will dry out quicker!
- Hand Mixer – This is a one-bowl recipe, but using a hand mixer makes it a lot easier, especially when it comes to frosting.
Method
There are two components to the recipe: the spice carrot cupcakes, and the coconut cream cheese frosting!
They’re both really easy to make, and I love that this is a great one-bowl cupcake recipe, without a ton of dishes. The most time consuming part about this recipe is shredding the carrots.
Spiced Carrot Cupcakes
The cupcakes are really simple to put together. They come together in one bowl and use mostly ingredients you probably already have.
#1: First mix all the wet ingredients
Mix together the butter, white and brown sugar. Then add in the egg and beat it for a few minutes.
Finally add in the oil and shredded carrots. And mix it all together.
#2: Add in the dry ingredients
Sift in the flour, baking soda, baking powder and salt, along with cinnamon, cardamom and nutmeg.
#3: Mix and Bake
Mix the batter together just until it’s incorporated, then bake at 350ºF for 18-20 minutes, or until a toothpick inserted comes out clean.
Coconut Cream Cheese Frosting
The frosting is really simple to make. And it is a the perfect pairing for this cupcake!
Make sure that the cream cheese and butter are at room temperature to get the best texture!
#1: Separate the coconut cream
Open a chilled can of coconut milk, and scoop out the cream on top. Make sure to not shake the can before you open it. You’ll need about 1/4 cup for this recipe.
Let the cream come up to room temperature before using.
#2: Whip the cream cheese and butter
Whip the cream cheese and butter together until it is light and fluffy.
#3: Add the powdered sugar, and coconut cream
Then add in powdered or icing sugar in 3 additions, mixing each one completely before moving on to the next!
Add in the coconut cream, and vanilla if you want.
Tips for Spiced Carrot Cupcakes and Coconut Cream Cheese Frosting
- These cupcakes are really moist because of the brown sugar, oil, and shredded carrots.
- To get a moist and fluffy cupcake (rather than a dense crumb), make sure to not overmix the batter. I typically mix dry and wet ingredients together by hand because it helps mix it just right.
- The frosting uses a combination of butter and cream cheese, to make a stable frosting that can be piped, but there’s enough cream cheese and coconut cream to get that tangy flavor as well.
- It’s easiest to scoop coconut cream from the can when it is cold. Leave the can in the fridge for about an hour before opening it.
- Make sure the butter, coconut cream, and cream cheese are at room temperature and whip them together until it is light and fluffy, before adding the powdered sugar. Using a hand mixer or a stand mixer is ideal!
- Add the powdered sugar in three additions, and mixing well between each addition for the best texture.
Tag me in your creations and follow me on Instagram @sprinklesandscribbles for more baking inspiration!
Carrot Cupcakes with Coconut Cream Cheese Frosting
Ingredients
Spiced Carrot Cupcakes
- 2 large eggs room temperature
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1/2 cup canola oil
- 1/4 cup butter 60 g
- 1 cup shredded/grated carrots about 2 carrots
- 1 teaspoon vanilla extract
- 1/4 tsp salt
- 1 1/2 cup flour 180 grams
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp cardamom
- 1/2 tsp nutmeg
- 1/4 cup milk
Coconut Cream Cheese Frosting
- 113 g butter
- 67 g cream cheese
- 1/4 cup coconut cream
- 1 cup icing sugar
Instructions
Carrot Cupcakes
- Preheat oven to 350ºF.
- In a large bowl, mix together, the butter along with white sugar and brown sugar. Add in the eggs, and beat for a couple of minutes. Next, add in the canola oil and vanilla, and mix together. Fold in the shredded carrots until incorproated.
- Sift in the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, cardamom, and nutmeg.
- Fold the batter, and add in 1/4 cup of milk, and mix just until incorporated.
- Line cupcake tin with 12 cupcake liners
- Bake at 350 ºF for 18-20 minutes.
- Cupcakes are done when a toothpick inserted comes out clean.
- Cool in cupcake tin for about 10 minutes, then transfer to wire rack to cool completely.
Coconut Cream Cheese Frosting
- Chill a can of coconut milk in the fridge for about 1 hour. Remove from the fridge but DO NOT SHAKE. Carefully open the can, and scoop the coconut cream on the top, about 1/4 cup.
- Beat together room temperature butter and cream cheese until fluffy.
- Add in icing sugar, about 1/3 cup at a time, mixing between each addition.
- Beat until incorporated and frosting is light and fluffy.
- Adjust to taste, and add more coconut cream if desired.
Assemble the Cupcakes
- Transfer frosting to a piping bag, fitted with a Wilton 1M tip. Swirl icing onto cupcakes as desired.
- Top with some sprinkles (optional)
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