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.
Springtime is officially here and that means carrot cake in all it’s glory. We are loving how moist these Coconut Carrot Cake Cupcakes are.
We are also loving the amount of frosting on top, you really can’t go wrong with cream cheese.
These are the perfect dessert for Easter. We make this dessert all year long, but it is especially delicious in spring and for any holiday event.
They can feed a crowd and easily be doubled, so if you are planning on a lot of people, we highly recommend making these.
Also the touch of coconut adds the perfect tropical flavor and texture to these. You will love it.
What does the crushed pineapple do for these Coconut Carrot Cake cupcakes?
This recipe calls for crushed pineapple. No we are not crazy. It tastes amazing with this combination, especially with the coconut.
The crushed pineapple also adds a little sweetness as well as moisture, so you can have a nice moist cake.
It keeps it from drying out, and also adds the perfect hint of flavor. The coconut and pineapple combination is also delicious.
You also don’t need to drain the pineapple. The extra juice will add moisture to the cake mix.
If you don’t want the pineapple in the cupcake, you don’t have to add it, but we recommend adding about 1/2 cup sour cream to the mixture (or 1/2 cup plain Greek yogurt).
This will still help the cupcakes keep their moist texture. However, we highly recommend using the crushed pineapple.
Why is there sour cream in the coconut cupcake cream cheese frosting?
It may seem crazy, but trust us on this one. The sour cream in the frosting adds the perfect amount of tanginess to it.
Often times, frosting can be super sweet after adding the powdered sugar, or if you have to add more powdered sugar to make it thicker.
The sour cream is the perfect way to keep the tang of the cream cheese frosting. You don’t have to add it, but we highly recommend it.
If you are looking for a sour cream alternative, we also recommend using plain Greek
We have hundreds of simple and delicious recipes, your family is going to love. We take you through each recipe, step by step, and show you exactly how to make them.
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Serves: 24
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.
Ingredients
Cake
- 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
Frosting
- 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
Instructions
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.
Cool completely.
Frosting
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.
Notes
- If you are looking for a sour cream alternative in the frosting, we also recommend using plain Greek yogurt.
Nutrition
Calories: 282 kcal · Carbohydrates: 46 g · Protein: 3 g · Fat: 11 g · Saturated Fat: 6 g · Trans Fat: 1 g · Cholesterol: 31 mg · Sodium: 231 mg · Potassium: 155 mg · Fiber: 1 g · Sugar: 35 g · Vitamin A: 152 IU · Vitamin C: 1 mg · Calcium: 50 mg · Iron: 1 mg
Equipment
Mixing Bowl
Cupcake Liners
Cupcake Baking Tin
Large Mixing Bowl
beaters
Recipe Details
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