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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!
Prep Time 1 hr
Cook Time 30 mins
Course Dessert
Cuisine American
Servings 12 cupcakes

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)