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Classic Banana Carrot Cupcakes with Coconut Cream Cheese Frosting. picture

Banana Carrot Cupcakes with Coconut Cream Cheese Frosting.

These Banana Carrot Cupcakes are a delightful mix of flavors topped with creamy coconut frosting!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes:
  • 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
For the Coconut Cream Cheese Frosting:
  • 1 1/2 blocks cold cream cheese (8 ounce each)
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • Toasted unsweetened flaked coconut for garnish
  • Cadbury Mini Eggs for decoration (optional)

Equipment

  • Mixing Bowls
  • Whisk
  • Electric Mixer
  • Cupcake Pan
  • Paper liners
  • Cooling rack

Method
 

Preparation Steps:
  1. Preheat your oven to 350°F (175°C) and line your cupcake pan with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
  3. 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.
  4. 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!
  5. 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.
  6. 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.
  7. 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.