Instructions

• 1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners, or grease the tin if you prefer not to use liners.
• 2. In a large mixing bowl, whisk together the all-purpose flour, whole-wheat flour, baking soda, ground cinnamon, and kosher salt. Set this bowl aside as you prepare your wet ingredients.
• 3. In another bowl, whisk together the large egg, egg whites, dark brown sugar, and canola oil until the mixture is smooth. Then, add in the buttermilk and crushed pineapple, mixing until well combined.
• 4. Slowly pour the wet ingredients into the bowl of dry ingredients. Gently stir with a spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine.
• 5. Add in the shredded carrots, toasted walnuts or pecans, and shredded coconut. Gently fold these ingredients into the batter until evenly distributed.
• 6. Scoop the batter into the prepared muffin tin, filling each liner about two-thirds full. This will give them room to rise without overflowing.
• 7. Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
• 8. Remove the cupcakes from the oven and let them cool in the tin for about 5 minutes before transferring them to a cooling rack to cool completely.
• 9. In a medium bowl, beat together the reduced-fat cream cheese and unsalted butter until smooth. Gradually add in the powdered sugar, mixing until fully incorporated. Stir in the vanilla and almond extracts. If you want a coconut flavor, you can mix in some of the additional shredded coconut.
• 10. Once the cupcakes are completely cool, generously frost each cupcake with the coconut cream cheese frosting. Top with additional toasted walnuts or pecans and a sprinkle of shredded coconut for that extra touch.