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Carrot Cake Cupcakes With Toasted Coconut

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“A decadent carrot cake cupcake spiced with caradmom and filled with chunks of walnuts, dates and figs. The cupcake is topped with a sweet and tangy cream cheese frosting and toasted coconut.”
READY IN:
50mins
SERVES:
21
YIELD:
21 21 cupcakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Beat eggs, oil, sugar and vanilla extract together. In a separate bowl mix flour, spices, salt and baking soda. Add walnuts, figs, dates and carrots to dry ingredients. Mix half of dry mixture into egg mixture until well incorporated. Add remaining dry ingredients to batter and mix thoroughly.
  2. Line cupcake pan with paper liners. Fill each liner 3/4 full with batter. Bake at 375 for 30 minutes or until toothpick pulls clean from center of cupcake.
  3. In a bowl combine room temperature cream cheese, softened butter and vanilla extract. Blend until smooth. Slowly incorporate confectioners sugar into cream cheese blending until smooth. Frost each cupcake.
  4. Heat skillet on medium heat. Toast coconut until golden brown. Top each frosted cupcake with coconut. Enjoy!

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