Coconut carrot cake cupcakes
Coconut carrot cake cupcakes is the way I make this recipe at home, with the source amounts preserved and the method rewritten in my own kitchen voice. I include the cues I watch for so the texture, timing, and storage are easy to manage.
- Time: 35 min
- Servings: 12
Source: Recipe Tweets
Ingredients
- all-purpose flour
- teaspoon baking powder
- teaspoon baking soda
- teaspoon salt
- teaspoon ground cinnamon
- teaspoon ground ginger
- teaspoon ground nutmeg
- teaspoon ground cloves
- vegetable oil
- packed brown sugar
- large eggs, at room temperature
- plain yogurt or sour cream
- teaspoon pure vanilla extract
- teaspoon coconut extract
- shredded carrots
- sweetened shredded coconut
- ounces cream cheese, softened
- unsalted butter, softened
- confectioners' sugar
- toasted coconut flakes