Carrot Coconut Cupcakes With Cream Cheese Frosting Recipes

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CARROT CUPCAKES WITH CREAM CHEESE FROSTING



Carrot Cupcakes with Cream Cheese Frosting image

Provided by Nancy Fuller

Categories     dessert

Time 2h10m

Yield 36 cupcakes

Number Of Ingredients 19

1 cup canola oil
4 large eggs
3 cups granulated sugar
1 tablespoon ground cinnamon
1 teaspoon kosher salt
1 tablespoon baking soda
1 tablespoon vanilla extract
3 cups all-purpose flour
1 1/2 cups unsweetened shredded coconut
1 1/2 cups toasted walnuts
3/4 cup pineapple
2 cups freshly grated carrots (about 4 medium)
1 stick (8 tablespoons) unsalted butter, at room temperature
One 8-ounce package plain cream cheese, at room temperature
2 cups powdered sugar
1 tablespoon vanilla extract
Pinch kosher salt
1 to 2 tablespoons milk
Grated nutmeg, for garnish

Steps:

  • For the cupcakes: Preheat the oven to 350 F. Prepare three 12-cup standard muffin tins with cupcake liners.
  • Add the oil and eggs to a large bowl and beat with a hand mixer until lighter in color. With the mixer running, add the granulated sugar, cinnamon, salt, baking soda and vanilla, until well combined. Add the flour to the bowl and mix just until incorporated. Fold in the coconut, walnuts, pineapple and carrots with a rubber spatula. Scoop about 1/4 cup batter into each cupcake liner and bake two of the tins, switching and rotating the position of the tins halfway through, until deep golden, 15 to 18 minutes. Cool completely in the muffin tins on a rack. Bake and cool the remaining tin in the same manner.
  • For the frosting: Meanwhile, cream the butter, cream cheese and powdered sugar together in a large bowl with a hand mixer until light and fluffy. Add the vanilla and salt, then add the milk 1 tablespoon at a time until the desired consistency is reached. Top each cupcake with about 2 tablespoons frosting and swirl with the back of the spoon. Top with freshly grated nutmeg.

CARROT-COCONUT CUPCAKES WITH CREAM CHEESE FROSTING



Carrot-Coconut Cupcakes with Cream Cheese Frosting image

Categories     Cake     Food Processor     Chocolate     Breakfast     Brunch     Dessert     Bake     Cream Cheese     Coconut     Pineapple     Pecan     Carrot     Fall     Birthday     Party     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 1 dozen

Number Of Ingredients 19

Cupcakes
1 cup sugar
1/2 cup vegetable oil
2 large eggs
1 cup all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 8-ounce cans crushed pineapple in juice, drained
1 cup grated peeled carrots
3/4 cup (lightly packed) sweetened flaked coconut
1/4 cup chopped pecans
Frosting
1 1/2 ounces imported white chocolate, chopped (about 1/4 cup)
1 8-ounce package cream cheese, room temperature
1/4 cup (1/2 stick) unsalted butter, room temperature
1 teaspoon grated lemon peel
1 cup powdered sugar

Steps:

  • For cupcakes:
  • Preheat oven to 350°F. Line 12-cup muffin tin with muffin papers. Whisk sugar, oil, and eggs in large bowl to blend. Whisk flour, baking soda, cinnamon, salt, and nutmeg in medium bowl to blend. Stir pineapple, carrots, coconut, and pecans in another medium bowl to blend. Stir flour mixture into egg mixture until just blended. Fold in carrot mixture. Spoon batter into prepared muffin cups, dividing equally. Bake cupcakes until tops are golden brown and tester inserted into centers comes out clean, about 20 minutes. Remove cupcakes from pan and cool completely on rack.
  • For frosting:
  • Melt white chocolate in top of double boiler over barely simmering water until melted and smooth. Remove from over water. Using on/off turns, blend cream cheese, butter, lemon peel, and melted white chocolate in processor until smooth. Add powdered sugar; process until smooth. Spread frosting on cupcakes. (Can be made 1 day ahead. Cover and refrigerate.)

COCONUT CUPCAKES WITH COCONUT CREAM CHEESE FROSTING



Coconut Cupcakes with Coconut Cream Cheese Frosting image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 45m

Yield 2 dozen cupcakes

Number Of Ingredients 16

2 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon fine salt
2 1/2 sticks (10 ounces) unsalted butter, softened
2 cups granulated sugar
5 large eggs
1 1/2 teaspoons vanilla extract
1 teaspoon coconut extract
2/3 cup buttermilk
1 1/2 cups sweetened coconut flakes
1 cup sweetened coconut flakes, lightly toasted, for garnish
24 ounces cream cheese, softened
1 stick (4 ounces) unsalted butter, softened
2 teaspoons vanilla extract
4 cups confectioners' sugar

Steps:

  • For the cupcakes:
  • Preheat the oven to 350 F. Line two 12-cup standard muffin tins with cupcake liners.
  • In a medium bowl, whisk together the flour, baking powder, baking soda and salt, and set aside.
  • Using a handheld mixer, cream the butter and granulated sugar together until light and fluffy, about 4 minutes. Add the eggs one at a time until just combined. Add the vanilla and coconut extracts. Add the buttermilk and the dry ingredients, being careful not to over mix. Mix in the coconut.
  • Fill the cupcake liners two-thirds full with batter. Bake until golden brown and a toothpick inserted in the center comes out clean, about 25 minutes. Remove from the oven and let cool on wire racks before frosting. Keep the oven on.
  • For the frosting:
  • Using a handheld mixer, beat the cream cheese and butter together until light and smooth. Add the vanilla, and then slowly add the confectioners' sugar 1 cup at a time until thoroughly incorporated.
  • To assemble:
  • Frost the cupcakes generously with about 4 tablespoons of frosting. Garnish with the toasted coconut flakes.

SIMPLE CARROT CAKE CUPCAKES WITH CREAM CHEESE FROSTING



Simple Carrot Cake Cupcakes with Cream Cheese Frosting image

Super moist carrot cake starts with freshly grated carrots! These carrot cake cupcakes are tender, lightly spiced, and full of flavor. Paired with a sweet and slightly tangy cream cheese frosting, they're a guaranteed crowd-pleaser that will take any spring celebration from good to great! Customize your mix-ins and decorate as desired.

Provided by eatcakebemerry

Categories     Cupcakes

Time 1h15m

Yield 18

Number Of Ingredients 20

1 cup white sugar
4 ounces unsweetened applesauce
½ cup vegetable oil
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 ½ cups freshly grated carrots
¼ cup raisins
¼ cup shredded sweetened coconut
¼ cup crushed pineapple, drained
¼ cup chopped pecans
1 (8 ounce) package cream cheese, at room temperature
½ cup unsalted butter, at room temperature
4 cups powdered sugar
2 teaspoons vanilla extract
mini marshmallows, colored sanding sugar, pearl sprinkles, and/or mini chocolate candies as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
  • Whisk together sugar, applesauce, oil, eggs, and vanilla for cupcakes in a large bowl. Sift in flour, cinnamon, baking soda, baking powder, and salt; mix until well combined. Add grated carrots, raisins, shredded coconut, crushed pineapple, and pecans; mix until fully incorporated. Scoop batter into the prepared muffin cups, filling halfway.
  • Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 15 minutes. Remove from the oven and cool completely, about 30 minutes.
  • Meanwhile, beat cream cheese and butter for frosting with an electric mixer until smooth. Gradually mix in powdered sugar and beat until creamy. Mix in vanilla.
  • Frost cupcakes when they are completely cool; if they are even slightly warm, the frosting will melt. Decorate as desired.

Nutrition Facts : Calories 337.2 calories, Carbohydrate 46.4 g, Cholesterol 47.9 mg, Fat 16.4 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 6.6 g, Sodium 162.8 mg

CARROT CAKE CUPCAKES WITH CREAM CHEESE FROSTING



Carrot Cake Cupcakes with Cream Cheese Frosting image

I love carrot cake, but most recipes are a bit too sweet for my tastes, especially the frosting. These are more savory, but still sweet enough to enjoy for dessert.

Provided by Zepheera

Time 1h15m

Yield 18

Number Of Ingredients 21

2 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
2 teaspoons baking powder
½ teaspoon ground allspice
½ teaspoon salt
½ teaspoon ground nutmeg
⅛ teaspoon ground cloves
1 ½ cups dark brown sugar
¾ cup sour cream
½ cup white sugar
½ cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
3 cups freshly grated carrots
1 cup chopped pecans
1 (8 ounce) package cream cheese, softened
½ cup unsalted butter, softened
2 teaspoons vanilla extract
2 teaspoons lemon juice
2 cups confectioners' sugar, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 18 standard muffin cups with paper liners.
  • Sift flour, cinnamon, baking soda, baking powder, allspice, salt, nutmeg, and cloves together in a large mixing bowl.
  • Mix brown sugar, sour cream, white sugar, vegetable oil, eggs, and vanilla together until smooth. Add wet ingredients to dry ingredients, and stir until just combined. Stir in carrots, then fold in pecans. Divide batter evenly between the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 17 to 20 minutes. Cool in the tin for 10 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
  • While the cupcakes are cooling, beat cream cheese, butter, vanilla, and lemon juice in a mixing bowl with an electric mixer until smooth. Add confectioners' sugar, a bit a time, until smooth and desired sweetness is achieved. Spread onto cooled cupcakes.

Nutrition Facts : Calories 427.6 calories, Carbohydrate 51.7 g, Cholesterol 72.8 mg, Fat 23.3 g, Fiber 1.8 g, Protein 4.9 g, SaturatedFat 8.8 g, Sodium 335.3 mg, Sugar 37.9 g

CARROT CUPCAKES WITH CREAM CHEESE FROSTING



Carrot Cupcakes with Cream Cheese Frosting image

I love to serve lighter desserts that will satisfy those with a sweet tooth. I make these every Christmas Eve, but they're marvelous any time of the year. -Sara Pleso, Sparta Tennessee.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 1 dozen.

Number Of Ingredients 17

3/4 cup packed brown sugar
1/2 cup unsweetened applesauce
2 large eggs, room temperature
1/4 cup canola oil
1/2 teaspoon vanilla extract
3/4 cup whole wheat flour
1/2 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1-1/2 cups shredded carrots (about 3 medium)
1/4 cup chopped walnuts
FROSTING:
4 ounces reduced-fat cream cheese
3/4 cup confectioners' sugar
1/2 teaspoon lemon juice

Steps:

  • Preheat oven to 350°. Line 12 muffin cups with paper or foil liners., In a large bowl, beat the first five ingredients until well blended. In another bowl, whisk flours, baking soda, salt, cinnamon and nutmeg; gradually beat into brown sugar mixture. Stir in carrots and walnuts., Fill prepared cups two-thirds full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., In a small bowl, beat frosting ingredients until smooth. Spread over cupcakes. Refrigerate leftovers.

Nutrition Facts : Calories 229 calories, Fat 9g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 220mg sodium, Carbohydrate 34g carbohydrate (23g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic exchanges

CARROT CAKE CUPCAKES WITH CREAM CHEESE FROSTING



Carrot Cake Cupcakes With Cream Cheese Frosting image

Make and share this Carrot Cake Cupcakes With Cream Cheese Frosting recipe from Food.com.

Provided by Alia55

Categories     Dessert

Time 50m

Yield 18 serving(s)

Number Of Ingredients 17

1 cup pecans, toasted and coarsely chopped
3/4 lb carrot, finely grated
2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
4 large eggs
1 1/4 cups sugar
1 cup canola oil
2 teaspoons pure vanilla extract
1/4 cup butter, room temperature
4 ounces cream cheese, room temperature
1/2 cup icing sugar
1/2 teaspoon pure vanilla extract
1 1/2 cups sweetened flaked coconut
green food coloring (liquid or gel paste)

Steps:

  • Preheat oven to 350 degrees F
  • Place fluted paper liners in 18 muffin cups.
  • In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.
  • In bowl of your electric mixer, with the paddle attachment, beat the eggs until frothy.
  • Gradually add the sugar and beat until the batter is thick and light colored.
  • Add the oil in a steady stream and then beat in the vanilla extract.
  • Add the flour mixture and beat just until incorporated.
  • With a large rubber spatula fold in the grated carrots and chopped nuts.
  • Evenly divide the batter between the 18 muffin cups and bake 20 to 25 minutes or until a toothpick inserted in the center of the cupcake comes out clean.
  • Remove from the oven and let cool on a wire rack.
  • Beat the butter and cream cheese until very smooth with no lumps.
  • Gradually beat in the icing until fully incorporated and smooth.
  • Beat in the vanilla extract.
  • With a knife or small metal spatula spread cream cheese frosting on top of each cupcake.
  • Place the sweetened coconut in a plastic bag along with a few drops of green food coloring.
  • Shake the bag until all the coconut has been colored with the dye.
  • Garnish with the green colored coconut and a foil covered chocolate egg.
  • For the basket handles, place the ends of colored pipe cleaners into the sides of the cupcakes.
  • Cover and refrigerate the cupcakes until serving time.

Nutrition Facts : Calories 376.1, Fat 25.3, SaturatedFat 7, Cholesterol 60.7, Sodium 250.9, Carbohydrate 34.7, Fiber 1.9, Sugar 21.8, Protein 4.3

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