Carrot-Coconut Cupcakes with Cream Cheese Frosting

Name: Carrot-Coconut Cupcakes with Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

1
Preheat oven to 350F.
2
Line 12-cup muffin tin with muffin papers.
3
Whisk sugar, oil, and eggs in large bowl to blend.
4
Whisk flour, baking soda, cinnamon, salt, and nutmeg in medium bowl to blend.
5
Stir pineapple, carrots, coconut, and pecans in another medium bowl to blend.
6
Stir flour mixture into egg mixture until just blended.
7
Fold in carrot mixture.
8
Spoon batter into prepared muffin cups, dividing equally.
9
Bake cupcakes until tops are golden brown and tester inserted into centers comes out clean, about 20 minutes.
10
Remove cupcakes from pan and cool completely on rack.
11
Melt white chocolate in top of double boiler over barely simmering water until melted and smooth.
12
Remove from over water.
13
Using on/off turns, blend cream cheese, butter, lemon peel, and melted white chocolate in processor until smooth.
14
Add powdered sugar; process until smooth.
15
Spread frosting on cupcakes.
16
(Can be made 1 day ahead.
17
Cover and refrigerate.)

1101

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup sugar, 1/2 cup vegetable oil, 2 large eggs, 1 cup all purpose flour, and more.

Yes, Carrot-Coconut Cupcakes with Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!