Coconut Carrot Cake Cupcakes

My kids loved these... and they were, of course, super surprised that there were carrots in them!  Eeek!

Coconut Carrot Cake Cupcakes

·         Yield: 12 cupcakes

Ingredients

·         1 and 1/4 cups all-purpose flour 

·         1 teaspoon baking powder

·         1/2 teaspoon baking soda

·         1/2 teaspoon salt

·         1 teaspoon ground cinnamon

·         3/4 teaspoon ground ginger

·         1/4 teaspoon EACH ground nutmeg and ground cloves

·         1/2 cup vegetable oil, canola oil, or melted coconut oil

·         1 cup packed light or dark brown sugar

·         2 large eggs, at room temperature

·         1/3 cup plain yogurt or sour cream

·         1 teaspoon pure vanilla extract

·         ¾ teaspoon coconut extract (optional)

·         1 cup freshly grated carrots (about 2 medium finely grated)

Cream Cheese Frosting

·         8 ounces full-fat block cream cheese, softened to room temperature

·         1/2 cup unsalted butter, softened to room temperature

·         3 cups confectioners’ sugar, plus an extra 1/4 cup if needed

·         1 teaspoon pure vanilla extract

·         1 teaspoon coconut extract (optional)

·         1/8 teaspoon salt

·         1-2 tablespoons milk

·         toasted coconut flakes for topping, optional

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Instructions

1.     Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.

2.     In mixer, whisk the oil, brown sugar, eggs, yogurt, vanilla and coconut extract (if using) together until combined. Whisk in the carrots and spices. Add the baking powder and baking soda and quickly mix until combined.  Add the flour and mix just until combined.  Batter will be thick.

3.     Spoon the batter into the liners with cookie scoop – fill only 2/3 full to avoid spilling over the sides. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. For around 30 mini cupcakes, bake for about 12-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.

4.     Make the frosting: In a large bowl using a handheld mixer, beat the cream cheese and butter together on high speed until smooth and creamy. Add the confectioners’ sugar, milk, vanilla, coconut extract and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it).

5.     Frost cooled cupcakes however you’d like. Top with coconut flakes.

6.     Store leftovers in the refrigerator for up to 5 days.