Carrot Cupcakes with Coconut Cream Cheese Frosting
These simple, one-bowl spiced carrot cupcakes paired with a coconut cream cheese frosting are the perfect spring indulgence!
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)