CAKE - Banana Carrot Cake Cupcakes with Coconut Cream Cheese Frosting

By Aemelia

Ingredients

• frosting:
• 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
• cadbury mini eggs

Details

Adapted from howsweeteats.com

Preparation

Step 1

Preheat oven to 350 degrees F. Line a cupcake tin with liners. In a small bowl, stir together flour, baking soda, salt and cinnamon.

In a large bowl, whisk together sugar and eggs. Whisk in coconut oil, then once combined, stir in bananas, carrots and vanilla extract. Once mixed, add in half of the dry ingredients. Mix with a large spoon until incorporated, then add in the buttermilk. Add the remaining dry ingredients and stir until batter is somewhat smooth and not many lumps remain. Using a 1/4 cup measure or an ice cream scoop, fill lines 3/4 of the way full with batter. Bake for 18-20 minutes, or until cupcakes are set in the centers. Set aside to cool completely.

frosting:
In the bowl of an electric mixer, beat cream cheese until smooth. Gradually add in powdered sugar with the mixer on low speed, increasing the speed once all of the sugar is added. Add in vanilla and coconut extracts, then beat on medium to medium-high speed for a good 2-3 minutes until creamy, scraping down the sides if needed. If you find the frosting it a bit too thick, add in some milk 1 teaspoon at a time until desired consistency is reached. If it is too thin, add additional powdered sugar gradually. Frost cupcakes once cooled. Roll the edges in toasted coconut and top with cadbury mini eggs if desired.