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.
Oftentimes, 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
Did you know we have a Youtube Channel?
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.
Looking for more Easter desserts? Here are a few of our favorites:
- Cookie Dough Easter Eggs
- Easy Easter Sugar Cookies
- Chocolate Dipped Strawberry Easter Eggs
- Easter Egg Basket Cupcakes
- Butterscotch Bird Nest Treats
- Sheet Pan Carrot Cake with Cream Cheese Frosting
- Bite Size Carrot Cakes
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.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
PrintPin
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
Course: Dessert
Cuisine: American
As we bring today’s recipe to a close, we hope you’re as excited as we are about baking these delicious cupcakes. Whether you’re a huge fan of carrot cake or trying this flavor for the first time, these cupcakes, with their velvety cream cheese frosting, will quickly become your go-to dessert. And for those who have always claimed to have a hard time choosing their favorite carrot cake recipe, we believe our Coconut Carrot Cake Cupcakes might just end that dilemma. They’re the perfect blend of moist carrot cake goodness, infused with the subtle sweetness of coconut, and topped with a swirl of our homemade cream cheese frosting. We know you’ll be a huge fan!
These cute, little cupcakes are more than just delicious, they’re also incredibly easy to make. With just a few simple steps, you can whip up a batch in no time, even if you’re new to baking. So, ditch the boxed mix and give this fan-favorite recipe a try – we guarantee it’ll become your go-to for cupcake recipes from here on out.
Whether you’re celebrating Mother’s Day, hosting a birthday party, or simply craving a sweet treat, these delicious cupcakes are sure to hit the spot. They’re the perfect size for a quick snack or afternoon pick-me-up, and the velvety cream cheese frosting takes them to the next level.
These cupcakes freeze beautifully, so you can always have a batch on hand when the craving strikes. Alternatively, you can let the cupcakes cool completely, then store them in an airtight container at room temperature for up to 3 days. Your family will likely make quick work of whatever’s left the very next day, assuming they make it that far.
So, grab your cupcake pans, preheat your oven, and get ready for some fun in the kitchen. We guarantee these easy carrot cake cupcakes will become your new favorite cupcakes. And remember, if you’re a huge fan of carrot cake but struggle with finding the best way to use up leftover ingredients, be sure to check out our other delicious carrot cake recipes on Six Sisters’ Stuff! We have something for everyone! Happy baking!
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Join The Discussion
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christine sandmann says:
I was wondering if these could be made without the pineapple. I am not a huge fan. I love carrot cake though.
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Cyd says:
We have only made this recipe with the pineapple. It makes these cupcakes very moist.
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Jennifer says:
Does the pineapple need to be drained before putting into the batter?
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Cyd says:
Hi Jennifer. We did not drain the pineapple.
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Muriel says:
HICan you please inform as to his much sugar is in the muffin? As we get older , I like to watch my sugar consumption.Thank You Muriel
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Cyd says:
Hi Muriel,Just click on the MAGIC button under the picture on the post and then click on NUTRITION in the upper left corner and it will give you all of the nutritional information on this recipe.
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Cristin says:
Do these have to be made as cupcakes or can you make them as a cake in a 9x13 pan?
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Momma Cyd says:
You could make it as a cake too. Just be sure not to overcook it.
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Cristin says:
Still at 350? Do you have an estimate on time?
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Momma Cyd says:
Yes, it would still bake at 350. Bake for about 30 minutes, and then check it. I don't have an exact baking time because we have not made them in a cake yet. But when you check the back of your cake mix box, cakes always cook about 10-15 minutes longer than cupcakes. Just keep an eye on it! Let us know how it all turns out!!
About The Author:
Lauren
Lauren lives in Sacramento, California with her husband, Jon, and her three cute kids. In her spare time she loves listening to podcasts and spending time with her family.
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