Banana Carrot Cake Cupcakes with Coconut Cream Cheese Frosting
User Reviews
5
Banana Carrot Cake Cupcakes with Coconut Cream Cheese Frosting
Description
The recipe starts by mixing dry ingredients—flour, baking soda, salt, and cinnamon—separately. In another bowl, sugar and eggs are whisked together before coconut oil, mashed bananas, grated carrots, and vanilla extract are incorporated. The dry mixture is added in stages along with buttermilk, forming a batter with some lumps typical of carrot cake textures.
Portioned into lined cupcake tins and baked until just set, the cupcakes come out moist with a spiced banana and carrot profile. The frosting is made by beating cold cream cheese smooth, gradually adding powdered sugar, and then flavoring it with vanilla and coconut extracts. Whipping blends the frosting into creamy consistency, finished with flaked toasted coconut and optionally Cadbury Mini Eggs.
This combination gives the cupcakes a balance of moist texture and smooth, slightly tangy frosting enhanced by coconut flavors. They offer a familiar carrot cake experience with added banana sweetness and tropical notes from the coconut.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup coconut oil measured solid then melted and cooled
- 1 cup granulated sugar
- 3 egg large
- 3 banana mashed
- 2 cups carrot freshly grated
- 2 teaspoons vanilla extract
- 3/4 cup buttermilk
frosting
- 1 1/2 cream cheese 8 ounce block, cold
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- coconut toasted, unsweetened, flaked
- Cadbury Mini Eggs
Instructions
- Preheat oven to 350 degrees F. Line a cupcake tin with liners. In a small bowl, stir together flour, baking soda, salt and cinnamon.
- In a large bowl, whisk together sugar and eggs. Whisk in coconut oil, then once combined, stir in bananas, carrots and vanilla extract. Once mixed, add in half of the dry ingredients. Mix with a large spoon until incorporated, then add in the buttermilk. Add the remaining dry ingredients and stir until batter is somewhat smooth and not many lumps remain. Using a 1/4 cup measure or an ice cream scoop, fill lines 3/4 of the way full with batter. Bake for 18-20 minutes, or until cupcakes are set in the centers. Set aside to cool completely.
frosting
- In the bowl of an electric mixer, beat cream cheese until smooth. Gradually add in powdered sugar with the mixer on low speed, increasing the speed once all of the sugar is added. Add in vanilla and coconut extracts, then beat on medium to medium-high speed for a good 2-3 minutes until creamy, scraping down the sides if needed. If you find the frosting it a bit too thick, add in some milk 1 teaspoon at a time until desired consistency is reached. If it is too thin, add additional powdered sugar gradually. Frost cupcakes once cooled. Roll the edges in toasted coconut and top with cadbury mini eggs if desired.
Notes
- The cupcakes were adapted from an Allrecipes recipe, blending banana and carrot for moisture and flavor.
- Measure the coconut oil solid before melting and cooling for accurate texture in the batter.
- Bake cupcakes until centers are set but still moist, about 18-20 minutes, to avoid over-drying.
- The frosting uses cold cream cheese beaten thoroughly with powdered sugar and coconut extract for a creamy, flavorful finish.
User Reviews
Overall Rating
5
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