CARROT-COCONUT CUPCAKES WITH CREAM CHEESE FROSTING
Categories Cake Food Processor Chocolate Breakfast Brunch Dessert Bake Cream Cheese Coconut Pineapple Pecan Carrot Fall Birthday Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 1 dozen
Number Of Ingredients 19
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.)
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Julio Gonzalez
[email protected]These cupcakes were a bit too sweet for my taste, but overall they were still good. I would probably make them again, but with less sugar.
Rodrick Ware
[email protected]I was a bit skeptical about the combination of carrot and coconut, but these cupcakes were surprisingly delicious. I would definitely recommend them.
samiulalamsami
[email protected]These cupcakes were very easy to make and they turned out great! I would definitely make them again.
Shahzor shabbir
[email protected]I'm always looking for new and interesting cupcake recipes, and this one definitely fits the bill. The carrot coconut cupcakes were a unique and delicious treat.
Janelle Rain
[email protected]These cupcakes were the perfect way to celebrate my daughter's birthday. They were beautiful and delicious, and everyone loved them.
Igwe Ebenezer
[email protected]These cupcakes were a bit too dense for my taste, but the frosting was delicious. I would try a different recipe next time.
Nompumelelo Mkhwebane
[email protected]I'm not a big fan of carrot cake, but these cupcakes were surprisingly good. The coconut flavor really complemented the carrots.
Henry Vibes
[email protected]I made these cupcakes for a potluck and they were a huge hit! Everyone loved the unique flavor combination of carrot and coconut.
Tashinga Owen Muzah
[email protected]These cupcakes were a disappointment. They were dry and crumbly, and the frosting was too sweet.
Mc naima Akter
[email protected]I followed the recipe exactly and the cupcakes turned out perfectly. They were light and fluffy, and the frosting was creamy and smooth.
Gil Mastodon
[email protected]These cupcakes were a great way to use up some leftover carrots. They were moist and flavorful, and the frosting was the perfect balance of sweet and tangy.
Ntsako Simango
[email protected]The carrot coconut cupcakes were a bit too sweet for my taste, but the cream cheese frosting was delicious.
Ramesh limbu
[email protected]These cupcakes were so easy to make and they tasted amazing! I would definitely recommend them to anyone looking for a delicious and easy dessert.
Arslan Ali khan Sunny khan
[email protected]I've made these cupcakes several times now and they always turn out great. They're moist and flavorful, and the frosting is to die for.
Boula Haber
[email protected]These carrot coconut cupcakes were a hit with my family! The cream cheese frosting was the perfect finishing touch.