Description
Moist banana carrot cupcakes topped with luscious coconut cream cheese frosting, blending tropical and classic flavors in every bite.
Ingredients
Scale
- 2 medium ripe bananas, mashed
- 1 cup shredded carrots
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- ¼ cup butter, softened
- 2 cups powdered sugar
- ½ cup shredded coconut
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk together mashed bananas, eggs, oil, sugars, and vanilla.
- In a separate bowl, combine flour, baking soda, cinnamon, and nutmeg.
- Gently fold the dry mixture into the wet mixture until just combined.
- Stir in the shredded carrots.
- Fill each cupcake liner ¾ full with the batter.
- Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Beat cream cheese and butter until smooth. Add powdered sugar gradually, mixing until fluffy.
- Stir in vanilla and shredded coconut.
- Frost cooled cupcakes and garnish with extra coconut if desired.
Notes
- Use very ripe bananas for the best flavor and texture.
- Chill the frosting slightly for easier piping.
- Toast the shredded coconut for a crunchy topping.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: banana carrot cupcakes, coconut frosting, cream cheese cupcakes, easy banana carrot recipe, moist carrot cupcake