Banana Carrot Cupcakes with Coconut Cream Cheese Frosting.

There’s something incredibly comforting about cupcakes, especially when they combine the delightful flavors of banana and carrot, topped with a luscious coconut cream cheese frosting. These Banana Carrot Cupcakes with Coconut Cream Cheese Frosting are not only a treat for the taste buds but also a celebration of wholesome ingredients. Perfect for any occasion, these cupcakes are moist, flavorful, and easy to make. Let’s dive into why these cupcakes stand out, what you’ll need, and how to bring them to life in your kitchen.

Why This Banana Carrot Cupcakes with Coconut Cream Cheese Frosting. Stands Out

These Banana Carrot Cupcakes with Coconut Cream Cheese Frosting are a delightful twist on classic flavors. The combination of ripe bananas and fresh grated carrots adds natural sweetness and moisture, making every bite incredibly satisfying. The addition of coconut cream cheese frosting elevates these cupcakes to a new level, creating a decadent topping that complements the spices and fruit beautifully. Whether you’re serving them at a birthday party, a cozy family gathering, or simply treating yourself, these cupcakes are sure to impress.

The Ingredient Lineup

• 2 cups all-purpose flour: The base for our cupcakes, providing structure.
• 2 teaspoons baking soda: This will help our cupcakes rise and become fluffy.
• 1/4 teaspoon salt: A little salt enhances the sweetness in baked goods.
• 1 teaspoon cinnamon: Adds warmth and depth of flavor.
• 1/2 cup coconut oil: Measured solid, then melted and cooled, it adds a subtle coconut flavor.
• 1 cup granulated sugar: Sweetens the batter perfectly.
• 3 large eggs: Essential for binding the ingredients together.
• 3 bananas: Mashed, they provide moisture and natural sweetness.
• 2 cups freshly grated carrots: Adds texture, color, and a healthful touch.
• 2 teaspoons vanilla extract: Enhances the overall flavor profile.
• 3/4 cup buttermilk: Brings richness and helps the cupcakes rise.
• 1 1/2 (8 ounce) blocks of cold cream cheese: The base for our creamy frosting.
• 2 cups powdered sugar: Sweetens and thickens the frosting.
• 1 teaspoon vanilla extract: For flavor in the frosting.
• 1 teaspoon coconut extract: Intensifies the coconut flavor.
• Toasted unsweetened flaked coconut: For decorating and added texture.
• Cadbury mini eggs: For a festive touch (optional).

Gear Up: What to Grab

• Mixing bowls: For combining wet and dry ingredients.
• Measuring cups and spoons: Precision is key in baking.
• Whisk: Perfect for mixing batter smoothly.
• Rubber spatula: For scraping down the sides of the bowl.
• Cupcake liners: To line your cupcake pan.
• Oven mitts: For safely handling hot trays.
• Cooling rack: Essential for cooling cupcakes evenly.

Banana Carrot Cupcakes with Coconut Cream Cheese Frosting. — Do This Next

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. This ensures your cupcakes bake evenly and come out easily.

Step 2: Combine Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon until well combined. Set aside.

Step 3: Mix Wet Ingredients

In another bowl, beat the melted coconut oil and granulated sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the mashed bananas, grated carrots, and vanilla extract.

Step 4: Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix.

Step 5: Fill Cupcake Liners

Using a spoon or ice cream scoop, fill each cupcake liner about two-thirds full with the batter. This allows room for the cupcakes to rise without overflowing.

Step 6: Bake the Cupcakes

Place the cupcake pan in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

Step 7: Cool the Cupcakes

Once baked, remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then, transfer them to a cooling rack to cool completely.

Step 8: Prepare the Frosting

In a mixing bowl, beat the cold cream cheese until smooth. Gradually add the powdered sugar, continuing to beat until fluffy. Mix in the vanilla and coconut extracts until well incorporated.

Step 9: Frost the Cupcakes

Once the cupcakes are completely cool, generously frost each one with the coconut cream cheese frosting.

Step 10: Decorate

Sprinkle toasted unsweetened flaked coconut on top and add Cadbury mini eggs if desired for a fun, festive touch.

Smart Substitutions

• Gluten-free flour: Substitute all-purpose flour with a 1:1 gluten-free blend.
• Maple syrup or honey: Can replace granulated sugar for a more natural sweetener.
• Applesauce: Use in place of coconut oil for a lighter option.
• Almond milk or oat milk: These can be used in place of buttermilk.

Notes on Ingredients

Using ripe bananas is crucial for achieving the best flavor and sweetness. The more speckles on the banana peel, the better! Freshly grated carrots not only add flavor but also moisture. If you prefer, you can use store-bought grated carrots, but freshly grated will give you the best texture.

Best Ways to Store

Store your Banana Carrot Cupcakes with Coconut Cream Cheese Frosting in an airtight container in the refrigerator for up to 5 days. If you want to keep them longer, you can freeze unfrosted cupcakes in a freezer-safe container for up to 3 months. Just thaw and frost when you’re ready to enjoy them!

Questions People Ask

Can I make these cupcakes ahead of time?

Absolutely! You can bake the cupcakes a day ahead and store them in an airtight container. Frost them just before serving for the best texture.

Can I use different nuts or add-ins?

Yes! Feel free to mix in chopped nuts like walnuts or pecans for added crunch, or even raisins or chocolate chips for a fun twist.

What if I don’t have coconut oil?

You can substitute melted butter or another neutral oil like vegetable oil in place of coconut oil without compromising the taste significantly.

How can I make these cupcakes vegan?

To create a vegan version, substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water for each egg) and use plant-based milk and a vegan cream cheese alternative for the frosting.

More Recipes You’ll Love

• Carrot Cake with Cream Cheese Frosting
• Chocolate Banana Bread
• Pineapple Coconut Muffins
• Zucchini Bread with Walnuts

In Closing

There you have it—the ultimate recipe for Banana Carrot Cupcakes with Coconut Cream Cheese Frosting. With their delightful flavor, moist texture, and gorgeous frosting, these cupcakes are bound to be a hit wherever you serve them. The balance of banana and carrot creates a unique flavor profile that’s both refreshing and comforting. Whether for a special occasion or a simple treat, these cupcakes will surely bring joy to your table. So gather your ingredients, preheat that oven, and get ready to enjoy a batch of deliciousness that you won’t be able to resist!