Carrot-Coconut Cupcakes
Cuisine: gourmet cupcakes
Author: The Crafting Chicks
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Ingredients
Cupcakes
  • 1 cup sugar
  • ½ cup vegetable oil
  • 2 eggs
  • 1 cup flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp salt
  • ¼ tsp nutmeg
  • 2 8-ounce cans crushed pineapple, drained
  • 1 cup grated carrots
  • ¾ cup sweetened flake coconut
  • ¼ cup chopped pecans
Frosting
  • ¼ cup white chocolate, chopped
  • 1 8-ounce package cream cheese, room temperature
  • ¼ cup butter, room temperature
  • 1 tsp grated lemon zest
  • 1 cup powdered sugar
Instructions
For cupcakes:
  1. Preheat oven to 350ºF. Whisk sugar, oil, and eggs in a large bowl to blend. Whisk flour, making soda, cinnamon, salt and nutmeg in another bowl. Stir flour mixture into egg mixture until just blended. Fold in carrot mixture. Spoon batter into prepared muffin tins. Bake cupcakes about 20 minutes, or until tester comes out clean. Remove from pan and cool completely on rack.
For Frosting:
  1. Melt white chocolate in top of double boiler until melted and smooth. Blend cream cheese, butter, lemon zest and melted white chocolate until smooth. Add powder sugar and beat until smooth. Spread frosting on cupcakes.
Recipe by The Crafting Chicks at https://thecraftingchicks.com/carrot-coconut-cupcakes/