Banana Carrot Cupcakes with Coconut Cream Cheese Frosting.
There’s something utterly delightful about the combination of bananas and carrots, and when whipped up into fluffy cupcakes and topped with creamy coconut frosting, it transforms into a dessert that’s both heartwarming and irresistible. Perfect for any occasion, these Banana Carrot Cupcakes with Coconut Cream Cheese Frosting are a celebration of flavors and textures that will make your taste buds sing. Whether you’re looking for a sweet treat for a birthday party, a family gathering, or simply a cozy night in, these cupcakes are sure to impress. So let’s dive into this delicious recipe that combines the best of both worlds!
Why I Love This Recipe
This recipe is a personal favorite for a few reasons. First, it’s incredibly versatile. The combination of banana and carrot not only makes for a moist and flavorful cupcake but also sneaks in some veggies, making it feel a bit healthier. Secondly, the coconut cream cheese frosting adds an indulgent twist that pairs perfectly with the natural sweetness of the cupcakes. Lastly, these cupcakes are easy to whip up, making them perfect for both novice bakers and seasoned pros alike. Once you try these, they’re sure to become a staple in your dessert rotation!
The Ingredient Lineup
For these delightful cupcakes, you’ll need the following ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup coconut oil, measured solid then melted and cooled
- 1 cup granulated sugar
- 3 large eggs
- 3 bananas, mashed
- 2 cups freshly grated carrots
- 2 teaspoons vanilla extract
- 3/4 cup buttermilk
- 1 1/2 (8 ounce) blocks of cold cream cheese
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- Toasted unsweetened flaked coconut for garnish
- Cadbury Mini Eggs for decoration (optional)
What’s in the Gear List
Before you get started, make sure you have the following gear on hand:
- Mixing bowls: For combining your ingredients.
- Whisk: To mix the dry ingredients and blend the batter.
- Electric mixer: For the frosting and to beat the batter.
- Cupcake pan: To bake your delicious cupcakes.
- Paper liners: Optional, but they make for easy cleanup.
- Cooling rack: To cool your cupcakes after baking.
Banana Carrot Cupcakes with Coconut Cream Cheese Frosting.: How It’s Done
Now, let’s get into the fun part: the preparation! Follow these steps to create your mouthwatering Banana Carrot Cupcakes with Coconut Cream Cheese Frosting.
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line your cupcake pan with paper liners.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
Step 3: Mix Wet Ingredients
In a large mixing bowl, beat the coconut oil and granulated sugar together until well combined. Add the eggs, one at a time, mixing well after each addition. Stir in the mashed bananas, grated carrots, and vanilla extract.
Step 4: Combine Mixtures
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix!
Step 5: Bake the Cupcakes
Spoon the batter into the prepared cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for about 5 minutes before transferring them to a cooling rack to cool completely.
Step 6: Make the Coconut Cream Cheese Frosting
While the cupcakes are cooling, prepare the frosting. In a large mixing bowl, beat the cold cream cheese until smooth. Gradually add the powdered sugar, vanilla extract, and coconut extract, beating until creamy and fluffy.
Step 7: Frost the Cupcakes
Once the cupcakes are completely cooled, generously frost each one with the coconut cream cheese frosting. Sprinkle with toasted coconut and top with a Cadbury Mini Egg for a festive touch if desired.
Smart Substitutions
If you’re looking to customize this recipe, here are some great substitutions:
- Gluten-free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
- Dairy-free: Substitute buttermilk with almond milk mixed with 1 tablespoon of vinegar for a non-dairy option.
- Lower sugar: Reduce the sugar amount by half or substitute with a natural sweetener like maple syrup.
- Nutty flavor: Incorporate chopped walnuts or pecans into the batter for added texture.
Troubleshooting Tips
Even the best bakers run into issues from time to time. Here are some common problems and how to fix them:
- Dry cupcakes: Make sure not to overmix the batter and check your oven temperature with an oven thermometer.
- Sunken centers: Ensure your eggs are at room temperature and don’t skip the baking soda.
- Frosting too runny: If your frosting is too loose, add more powdered sugar until you reach the desired consistency.
Keep-It-Fresh Plan
To keep your Banana Carrot Cupcakes with Coconut Cream Cheese Frosting fresh:
Store the unfrosted cupcakes in an airtight container at room temperature for up to 3 days. Once frosted, it’s best to keep them in the refrigerator for up to a week. For longer storage, consider freezing the unfrosted cupcakes. Simply wrap them tightly in plastic wrap and place them in a freezer-safe bag. They can last up to 3 months in the freezer. When you’re ready to enjoy them, thaw at room temperature and frost!
Quick Q&A
Can I make these cupcakes ahead of time?
Absolutely! You can bake the cupcakes a day in advance and store them in an airtight container. Just frost them on the day you plan to serve them for the best texture.
What can I use instead of coconut extract?
If you don’t have coconut extract, you can simply increase the amount of vanilla extract for a different but still delicious flavor.
Can I use pre-packaged shredded carrots instead of grating my own?
Yes, pre-packaged shredded carrots work perfectly fine. Just make sure they are fresh and not overly dried out.
How do I know when the cupcakes are done baking?
The best way to test is by inserting a toothpick into the center of a cupcake. If it comes out clean or with a few moist crumbs, they’re ready!
Keep Cooking
If you loved these cupcakes, you might also enjoy exploring other delicious recipes such as Roasted Carrot Tahini Bowls With Warm Farro for a savory option or indulging in some Pumpkin Patch Pull Apart Cinnamon Rolls for a sweet breakfast treat!
Wrap-Up
Baking these Banana Carrot Cupcakes with Coconut Cream Cheese Frosting is not only a rewarding experience but also a treat that everyone will adore. The combination of flavors and textures creates a delightful dessert that is perfect for any occasion. Whether you’re sharing them with friends or keeping them all to yourself, these cupcakes are bound to make your day a little sweeter. So roll up your sleeves, preheat that oven, and enjoy the wonderful world of baking!
Share on Pinterest
Banana Carrot Cupcakes with Coconut Cream Cheese Frosting.
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line your cupcake pan with paper liners.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
- In a large mixing bowl, beat the coconut oil and granulated sugar together until well combined. Add the eggs, one at a time, mixing well after each addition. Stir in the mashed bananas, grated carrots, and vanilla extract.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix!
- Spoon the batter into the prepared cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for about 5 minutes before transferring them to a cooling rack to cool completely.
- While the cupcakes are cooling, prepare the frosting. In a large mixing bowl, beat the cold cream cheese until smooth. Gradually add the powdered sugar, vanilla extract, and coconut extract, beating until creamy and fluffy.
- Once the cupcakes are completely cooled, generously frost each one with the coconut cream cheese frosting. Sprinkle with toasted coconut and top with a Cadbury Mini Egg for a festive touch if desired.
Notes
- For a gluten-free version, use a 1:1 gluten-free flour blend.
- Store unfrosted cupcakes at room temperature for up to 3 days.
- Frosted cupcakes can be kept in the refrigerator for up to a week.
