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Fluffy Coconut Carrot Cake Cupcakes with Pineapple Cream Frosting

coconut carrot cake cupcakes - featured image
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Light and fluffy coconut carrot cake cupcakes topped with a tangy pineapple cream frosting, perfect for any occasion with a tropical twist.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ¾ cup (150 g) granulated sugar
  • ½ cup (45 g) unsweetened shredded coconut
  • 1 cup (about 120 g) finely grated carrots
  • 2 large eggs, room temperature
  • ½ cup (120 ml) vegetable oil
  • 1 teaspoon vanilla extract
  • ½ cup (120 ml) buttermilk or plain yogurt
  • For the Pineapple Cream Frosting:
  • 4 oz (115 g) cream cheese, softened
  • 4 tablespoons (60 g) unsalted butter, softened
  • 1 ½ cups (180 g) powdered sugar
  • ¼ cup (60 ml) crushed pineapple, well drained
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.
  2. In a large bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir in sugar and shredded coconut.
  3. In another bowl, whisk eggs, vegetable oil, buttermilk (or yogurt), and vanilla extract until combined.
  4. Grate carrots finely using a box grater or food processor. Fold grated carrots into the dry ingredients.
  5. Slowly add wet ingredients to dry ingredients, folding gently with a spatula until just combined. Avoid over-mixing.
  6. Fill each cupcake liner about ⅔ full with batter.
  7. Bake for 18-22 minutes, checking at 18 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  8. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. To make frosting, beat cream cheese and butter until smooth and fluffy. Gradually add powdered sugar and beat until creamy.
  10. Fold in crushed pineapple and vanilla extract gently into the frosting.
  11. Frost cooled cupcakes generously using a piping bag or knife. Optionally, sprinkle shredded coconut or carrot curls on top.

Notes

Drain pineapple thoroughly to avoid runny frosting. Chill frosting for 15 minutes if too runny. Use room temperature eggs and dairy for best texture. Avoid over-mixing batter to keep cupcakes fluffy. Oven temperatures may vary; adjust accordingly.

Nutrition

Keywords: coconut carrot cake, cupcakes, pineapple frosting, tropical cupcakes, easy dessert, carrot cake cupcakes

Find it online: https://magnetmeal.com/fluffy-coconut-carrot-cake-cupcakes-recipe-with-pineapple-cream-frosting-made-easy/