As you can see, I don't skimp on the frosting with these cupcakes. You could definitely get away with less, if you'd like... but why?!
Carrot Cupcakes with Coconut Cream Cheese Frosting Recipe
Ingredients:
Bake the cupcakes for 14 to 18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let cool in pans for five minutes or so, then remove to a cooling rack. Let the cupcakes cool completely before icing them.
In a stand mixer beat all the ingredients on medium until fluffy. Spoon into a gallon ziploc bag and chill for 10 to 20 minutes. Pipe the frosting out onto the cooled cupcakes and sprinkle generously with toasted coconut.
Carrot Cupcakes with Coconut Cream Cheese Frosting Recipe
Ingredients:
for the cakes:
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
2 cups sugar
1 1/4 cups butter, melted & cooled to room temperature
4 large eggs
3 cups very finely grated carrots
1 cup sweetened flaked coconut (optional)
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
2 cups sugar
1 1/4 cups butter, melted & cooled to room temperature
4 large eggs
3 cups very finely grated carrots
1 cup sweetened flaked coconut (optional)
for the frosting:
2 (8-ounce) packages cream cheese, softened
1/2 cup butter, room temperature
2 cups powdered sugar
1 teaspoon pure vanilla extract
1/2 cup butter, room temperature
2 cups powdered sugar
1 teaspoon pure vanilla extract
1-2 cups sweetened flaked coconut, toasted**
Directions:
Preheat the oven to 350°F. Line two muffin pans with papers (to make 24 cupcakes).
Whisk together flour, baking soda, salt, cinnamon, nutmeg and ginger in medium bowl. In a large bowl, whisk together the sugar and butter until well blended, then whisk in the eggs one at a time.
Preheat the oven to 350°F. Line two muffin pans with papers (to make 24 cupcakes).
Whisk together flour, baking soda, salt, cinnamon, nutmeg and ginger in medium bowl. In a large bowl, whisk together the sugar and butter until well blended, then whisk in the eggs one at a time.
Add the flour mixture and stir until blended. Stir in carrots and coconut. Divide the batter among cupcake molds, filling about 3/4 of each.
Bake the cupcakes for 14 to 18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let cool in pans for five minutes or so, then remove to a cooling rack. Let the cupcakes cool completely before icing them.
In a stand mixer beat all the ingredients on medium until fluffy. Spoon into a gallon ziploc bag and chill for 10 to 20 minutes. Pipe the frosting out onto the cooled cupcakes and sprinkle generously with toasted coconut.
**To toast the coconut: Spread the coconut on a baking sheet. Bake for about 5-8 minutes in a preheated 350ºF oven until lightly golden brown. Let cool before sprinkling on the cupcakes.
