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Carrot and Coconut Cupcakes

Maureen Reynolds
An easy carrot and coconut cupcake that starts with a boxed cake mix!
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Prep Time 30 minutes
Cook Time 19 minutes
Total Time 49 minutes
Course Dessert
Cuisine American
Servings 20

Equipment

  • muffin tins
  • stand mixer or electric hand mixer

Ingredients
  

  • 1 boxed Betty Crocker Super Moist carrot cake mix
  • 1 cup Silk Unsweetened Coconut Milk
  • ⅔ cup vegetable oil
  • 3 large eggs
  • 8 ounce package cream cheese
  • ½ cup granulated sugar
  • 1 teaspoon coconut extract
  • 2 cups whipping cream
  • Finely chopped walnuts and/or shredded coconut for garnish

Instructions

  • In the bowl of electric mixer combine cake mix, coconut milk, vegetable oil and eggs on low for 30 seconds. Increase speed to medium and beat for 2 minutes.
  • Line 24 cupcake tins with liners and fill each about half way with batter.
  • Bake for 19 to 23 minutes (testing with a toothpick after 19).
  • Remove from oven when toothpick comes out clean and allow to cool completely

Frosting

  • With paddle attachment of electric mixer combine cream cheese, sugar and coconut extract on medium until combined.
  • Switch to whisk attachment and beat until smooth and creamy.
  • With mixer still running at medium/high slowly add cream, scraping down the sides of the bowl as necessary, until mixture forms firm peaks. DO NOT OVER BEAT.
  • You can spread frosting on cupcakes or pipe on with a piping bag.
  • Sprinkle edges with finely chopped walnuts or shredded coconut.

Notes

Store covered in the refrigerator for up to 3 days
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https://www.redcottagechronicles.com/recipe/carrot-coconut-cupcakes/