Carrot Cupcakes With Coconut-Cream Cheese Frosting Recipe

Name: Carrot Cupcakes With Coconut-Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cupcakes:; 2/3 cup granulated sugar; 3 tablespoons vegetable oil; 1 teaspoon vanilla extract; 1 large egg; 1 cup finely shredded carrot; 1 (8-ounce) can crushed pineapple in juice, well-drained; 1 cup all-purpose flour; 1 teaspoon baking powder; 3/4 teaspoon ground cinnamon; 1/4 teaspoon baking soda; 1/8 teaspoon salt; 1/8 teaspoon ground nutmeg; 1/4 cup raisins; Frosting:; 1/4 cup (2 ounces) 1/3-less-fat cream cheese, chilled; 1 tablespoon butter or stick margarine, softened; 1/8 teaspoon imitation coconut flavor (optional); 1 1/3 cups powdered sugar; 3 tablespoons flaked sweetened coconut

Servings: persons

Cupcakes:
2/3 cup granulated sugar
3 tablespoons vegetable oil
1 teaspoon vanilla extract
1 large egg
1 cup finely shredded carrot
1 (8-ounce) can crushed pineapple in juice, well-drained
1 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1/4 cup raisins
Frosting:
1/4 cup (2 ounces) 1/3-less-fat cream cheese, chilled
1 tablespoon butter or stick margarine, softened
1/8 teaspoon imitation coconut flavor (optional)
1 1/3 cups powdered sugar
3 tablespoons flaked sweetened coconut

1
Preheat oven to 350u00b0.
2
To prepare cupcakes, beat first 4 ingredients at medium speed of a mixer until well-blended. Add carrot and pineapple; beat well. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (flour through nutmeg) in a bowl, stirring well with a whisk. Add flour mixture to sugar mixture; beat well. Stir in raisins.
3
Spoon batter into 12 muffin cups lined with paper liners. Bake at 350u00b0 for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.
4
To prepare frosting, beat the cream cheese, butter, and coconut flavor at medium speed of a mixer just until blended. Gradually add powdered sugar (do not overbeat). Spread frosting over cupcakes; sprinkle with flaked coconut. Store, covered, in refrigerator.

649

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 20 ingredients. The key ingredients include: Cupcakes:, 2/3 cup granulated sugar, 3 tablespoons vegetable oil, 1 teaspoon vanilla extract, and more.

Yes, Carrot Cupcakes With Coconut-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.

Carrot Cupcakes With Coconut-Cream Cheese Frosting

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