Instructions:

• Step 1: Preheat the Oven - Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
• 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.
• Step 5: Fill Cupcake Liners - Fill each cupcake liner about two-thirds full with the batter.
• 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 - Let them cool in the pan for 5 minutes, then transfer them to a cooling rack to cool completely.
• Step 8: Prepare the Frosting - Beat the cold cream cheese until smooth, then gradually add the powdered sugar. Mix in the vanilla and coconut extracts.
• 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.