Although the first *official* day of Spring isn’t for another couple of weeks, I’m already dreaming of and preparing for all of the warmer weather activities and adventures, including Easter at the end of the month – which is when a big portion of my family gets together at my mom’s house for a huge dinner and some long overdue catching up.
My mom always goes a little overboard with dinner and desserts, making enough food to feed a small army – but after I recently stumbled across and subsequently tried out this cupcake recipe via PureWow this past weekend – I think I can save her some time by whipping up a batch of these moist and indulgent cupcakes on my own and bringing them to her house the morning of the big event!
And what I love about this recipe is that there are noted alternatives to certain ingredients depending on dietary restrictions or preferences – and any of the choices can still yield amazing results!
WHAT YOU’LL NEED:
12 SERVINGS:
FOR THE CUPCAKES:
- 1¼ cups all-purpose flour (spooned/leveled)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ cup vegetable oil, canola oil, or melted coconut oil
- 1 cup packed light or dark brown sugar
- 2 large eggs, at room temperature
- ⅓ cup plain yogurt, sour cream, or unsweetened applesauce
- 1 teaspoon pure vanilla extract
- ½ teaspoon coconut extract (optional)
- 1 cup freshly grated carrots (about 2 medium)
- 1 cup sweetened shredded coconut
FOR THE FROSTING:
- 8 ounces brick of cream cheese, softened to room temperature
- ½ cup unsalted butter, softened to room temperature
- 3 cups confectioners’ sugar, plus an extra ¼ cup if needed
- 1 teaspoon pure vanilla extract
- ½ teaspoon coconut extract (optional)
- ⅛ teaspoon salt toasted coconut flakes for topping
WHAT YOU’LL DO:
1. Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
2. Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together in a large bowl. Set aside. Whisk the oil, brown sugar, eggs, yogurt, vanilla and coconut extract (if using) together until combined. Whisk in the carrots and coconut. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
3. Pour/spoon the batter into the liners—fill only ⅔ full to avoid spilling over the sides. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
4. MAKE THE FROSTING. In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups confectioners’ sugar, vanilla, coconut extract (if using) and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra ¼ cup of confectioners sugar. Frost cooled cupcakes and serve!
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The flavor combination of these cupcakes is magic, and who doesn’t love carrot cake? It’s delicious – and one of those desserts that, for reasons I can’t quite explain, just screams “Springtime!” to me!
I have a few left over and stored securely in my refrigerator to get me through any sweetness cravings throughout the remainder of this week, but I’m so excited to make these again for Easter Sunday!
xo
Coffee & Chiffon 