Coconut Carrot Cake Cupcakes Recipe
These Coconut Carrot Cake Cupcakes are what spring and summer dreams are made of. And the cream cheese frosting is just the cherry on top. You are going to love this combination.
Cupcake Baking Tin
Large Mixing Bowl
- 15.25 ounces Carrot Cake Mix 1 box
- 8 ounces crushed pineapple 1 can, (do not drain juice)
- ½ cup sweetened coconut flakes
- 1 cup water
- ⅓ cup vegetable oil
- 3 large eggs
- ¾ cup raisins optional
- 8 ounces cream cheese 1 package (softened to room temperature)
- ¼ cup butter
- 2 teaspoons vanilla
- 2 Tablespoons sour cream
- 5 cups powdered sugar
- ½ cup sweetened coconut flakes optional topping
Preheat oven to 350 degrees.
Mix together cake mix, crushed pineapple with juice, coconut, water, vegetable oil, eggs, and raisins until well combined.
Scoop mixture into cupcake liners filling them about 3/4 the way full.
Bake for 18-21 minutes or until toothpick inserted comes out clean.
In a large bowl, beat together cream cheese, butter, vanilla, and sour cream until fluffy.
Beat in powdered sugar until smooth.
Pipe frosting onto cooled cupcakes and top with coconut flakes.
Refrigerate until ready to serve.
Calories: 282kcal | Carbohydrates: 46g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 231mg | Potassium: 155mg | Fiber: 1g | Sugar: 35g | Vitamin A: 152IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg