Best 6 Carrot Coconut Cupcakes With Cream Cheese Frosting Recipes

CARROT-COCONUT CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• For cupcakes:
• Preheat oven to 350°F. Line 12-cup muffin tin with muffin papers. Whisk sugar, oil, and eggs in large bowl to blend. Whisk flour, baking soda, cinnamon, salt, and nutmeg in medium bowl to blend. Stir pineapple, carrots, coconut, and pecans in another medium bowl to blend. Stir flour mixture into egg mixture until just blended. Fold in carrot mixture. Spoon batter into prepared muffin cups, dividing equally. Bake cupcakes until tops are golden brown and tester inserted into centers comes out clean, about 20 minutes. Remove cupcakes from pan and cool completely on rack.
• For frosting:
• Melt white chocolate in top of double boiler over barely simmering water until melted and smooth. Remove from over water. Using on/off turns, blend cream cheese, butter, lemon peel, and melted white chocolate in processor until smooth. Add powdered sugar; process until smooth. Spread frosting on cupcakes. (Can be made 1 day ahead. Cover and refrigerate.)

CARROT CUPCAKE WITH CINNAMON CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 30 muffin cups with paper liners.
• Whisk flour, 1 1/2 teaspoons cinnamon, baking powder, baking soda, allspice, and salt together in a bowl. Beat white sugar, brown sugar, and eggs together in another bowl until light and creamy. Add oil to sugar mixture and beat until combined. Gradually stir flour mixture into sugar mixture until batter is just-combined; fold in carrots. Spoon batter into prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
• Beat cream cheese and butter together in a bowl until light and fluffy. Add confectioners' sugar 1 cup at a time, beating well after each addition, until desired frosting consistency is reached. Beat 1 teaspoon cinnamon into frosting. Spread frosting over cooled cupcakes.

CARROT CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°. Line 12 muffin cups with paper or foil liners., In a large bowl, beat the first five ingredients until well blended. In another bowl, whisk flours, baking soda, salt, cinnamon and nutmeg; gradually beat into brown sugar mixture. Stir in carrots and walnuts., Fill prepared cups two-thirds full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., In a small bowl, beat frosting ingredients until smooth. Spread over cupcakes. Refrigerate leftovers.

CARROT CUPCAKES OR CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with cupcake liners.
• Mix sugar, buttermilk, eggs, oil, and 1 teaspoon vanilla extract together in a large bowl. Stir in pineapple, carrots, and coconut.
• Combine all-purpose flour, whole wheat flour, baking soda, salt, and cinnamon in a separate bowl. Stir flour mixture gently into the carrot mixture. Fill lined muffin cups about 3/4-full of batter.
• Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 15 minutes. Remove from oven and set aside to cool, at least 25 minutes.
• Blend confectioners' sugar, cream cheese, butter, and remaining 1 teaspoon vanilla extract together in a bowl using an electric mixer until creamy. Frost the cooled cupcakes.

CARROT CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• For the cupcakes: Preheat the oven to 350 F. Prepare three 12-cup standard muffin tins with cupcake liners.
• Add the oil and eggs to a large bowl and beat with a hand mixer until lighter in color. With the mixer running, add the granulated sugar, cinnamon, salt, baking soda and vanilla, until well combined. Add the flour to the bowl and mix just until incorporated. Fold in the coconut, walnuts, pineapple and carrots with a rubber spatula. Scoop about 1/4 cup batter into each cupcake liner and bake two of the tins, switching and rotating the position of the tins halfway through, until deep golden, 15 to 18 minutes. Cool completely in the muffin tins on a rack. Bake and cool the remaining tin in the same manner.
• For the frosting: Meanwhile, cream the butter, cream cheese and powdered sugar together in a large bowl with a hand mixer until light and fluffy. Add the vanilla and salt, then add the milk 1 tablespoon at a time until the desired consistency is reached. Top each cupcake with about 2 tablespoons frosting and swirl with the back of the spoon. Top with freshly grated nutmeg.

CARROT CAKE CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F
• Place fluted paper liners in 18 muffin cups.
• In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.
• In bowl of your electric mixer, with the paddle attachment, beat the eggs until frothy.
• Gradually add the sugar and beat until the batter is thick and light colored.
• Add the oil in a steady stream and then beat in the vanilla extract.
• Add the flour mixture and beat just until incorporated.
• With a large rubber spatula fold in the grated carrots and chopped nuts.
• Evenly divide the batter between the 18 muffin cups and bake 20 to 25 minutes or until a toothpick inserted in the center of the cupcake comes out clean.
• Remove from the oven and let cool on a wire rack.
• Beat the butter and cream cheese until very smooth with no lumps.
• Gradually beat in the icing until fully incorporated and smooth.
• Beat in the vanilla extract.
• With a knife or small metal spatula spread cream cheese frosting on top of each cupcake.
• Place the sweetened coconut in a plastic bag along with a few drops of green food coloring.
• Shake the bag until all the coconut has been colored with the dye.
• Garnish with the green colored coconut and a foil covered chocolate egg.
• For the basket handles, place the ends of colored pipe cleaners into the sides of the cupcakes.
• Cover and refrigerate the cupcakes until serving time.