These Banana Carrot Cake Cupcakes are a delightful twist on classic carrot cake, combining the sweetness of bananas with the warmth of carrots and spices. Topped with a creamy coconut cream cheese frosting and toasted coconut, they’re perfect for Easter celebrations or any festive occasion.

Why You’ll Love This Recipe

  • Moist and Flavorful: The combination of bananas, carrots, and buttermilk creates incredibly moist and flavorful cupcakes.
  • Unique Flavor Blend: The addition of banana brings a unique sweetness to the traditional carrot cake.
  • Creamy Coconut Frosting: The coconut cream cheese frosting adds a tropical twist that complements the cupcakes perfectly.
  • Festive Presentation: Toasted coconut and Cadbury mini eggs add a delightful and festive touch.

Ingredients

  • All-Purpose Flour: Provides the structure for the cupcakes.
  • Baking Soda: Helps the cupcakes rise and become light.
  • Salt: Enhances the flavors.
  • Cinnamon: Adds warmth and spice.
  • Coconut Oil (Melted): Adds moisture and a subtle coconut flavor.
  • Granulated Sugar: Sweetens the cupcakes.
  • Large Eggs: Binds the ingredients and adds richness.
  • Mashed Bananas: Adds sweetness and moisture.
  • Grated Carrots: Provides texture and sweetness.
  • Vanilla Extract: Enhances the overall flavor.
  • Buttermilk: Adds moisture and tanginess.
  • Cream Cheese: Forms the base of the creamy frosting.
  • Powdered Sugar: Sweetens and thickens the frosting.
  • Vanilla Extract: Enhances the frosting flavor.
  • Coconut Extract: Adds a tropical coconut flavor to the frosting.
  • Toasted Unsweetened Flaked Coconut: For coating the edges of the frosting.
  • Cadbury Mini Eggs: For festive decoration.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Banana Carrot Cake Cupcakes with Coconut Cream Cheese Frosting

Step 1: Prepare the Cupcake Batter

Preheat oven to 350°F. Line a cupcake tin with liners. In a bowl, combine flour, baking soda, salt, and cinnamon. In a separate bowl, whisk sugar and eggs, then add coconut oil, bananas, carrots, and vanilla. Mix in dry ingredients alternating with buttermilk.

Step 2: Bake the Cupcakes

Fill cupcake liners 3/4 full. Bake for 18-20 minutes, until set. Cool completely.

Step 3: Make the Coconut Cream Cheese Frosting

Beat cream cheese until smooth. Gradually add powdered sugar, then extracts. Beat until creamy. Adjust consistency with milk or sugar as needed.

Step 4: Frost and Decorate

Frost cooled cupcakes. Roll edges in toasted coconut and top with Cadbury mini eggs.

Pro Tips for Making the Recipe

  • Use Ripe Bananas: Ripe bananas add more sweetness and moisture.
  • Cool Cupcakes Completely: Ensure cupcakes are fully cooled before frosting to prevent melting.
  • Adjust Frosting Consistency: Add milk or powdered sugar as needed for desired thickness.
  • Toast Coconut Carefully: Watch coconut closely while toasting to prevent burning.

How to Serve

  • Easter Dessert: Perfect for Easter celebrations and gatherings.
  • Party Treat: Ideal for birthdays, potlucks, or any festive occasion.
  • Dessert Table: A delightful addition to any dessert buffet.
  • Afternoon Snack: Enjoy with tea or coffee for a sweet treat.

Make Ahead and Storage

Storing Leftovers

Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.

Freezing

Freeze unfrosted cupcakes in an airtight container for up to 3 months. Thaw and frost before serving.

Reheating

Reheating is not recommended. Serve at room temperature or chilled.

FAQs

1. Can I use regular oil instead of coconut oil?

Yes, you can substitute coconut oil with vegetable or canola oil. However, coconut oil adds a subtle flavor.

2. Can I make the frosting ahead of time?

Yes, the frosting can be made ahead and stored in the refrigerator for up to 3 days. Beat again before using.

3. Can I add nuts or raisins to the cupcakes?

Yes, add chopped nuts or raisins to the batter for added texture and flavor.

4. How do I prevent the frosting from being too soft?

Ensure the cream cheese is cold and gradually add powdered sugar. If needed, chill the frosting before using.

Print
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Banana Carrot Cake Cupcakes with Coconut Cream Cheese Frosting Recipe

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  • Author: Jaden Christner
  • Total Time: 1 hour
  • Yield: 24 cupcakes 1x
  • Category: Desserts, Cupcakes
  • Method: Baking and Mixing
  • Cuisine: American
Print Recipe

Description

These Banana Carrot Cake Cupcakes are a delightful twist on classic carrot cake, featuring the added sweetness of bananas. Topped with a creamy coconut cream cheese frosting, toasted coconut flakes, and Cadbury Mini Eggs, they’re perfect for Easter or any spring celebration.

Ingredients

Units Scale

Cupcakes:

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup coconut oil, measured solid, then melted and cooled
  • 1 cup granulated sugar
  • 3 large eggs
  • 3 bananas, mashed
  • 2 cups freshly grated carrots
  • 2 teaspoons vanilla extract
  • 3/4 cup buttermilk

Frosting:

  • 1 1/2 (8-ounce) blocks cold cream cheese
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • Toasted unsweetened flaked coconut, for decorating
  • Cadbury Mini Eggs, for decorating

Instructions

Cupcakes:

  1. Preheat and Prep: Preheat oven to 350°F (177°C). Line a cupcake tin with liners.
  2. Combine Dry Ingredients: In a small bowl, stir together flour, baking soda, salt, and cinnamon.
  3. Combine Wet Ingredients: In a large bowl, whisk together sugar and eggs. Whisk in coconut oil, then mashed bananas, grated carrots, and vanilla extract.
  4. Combine Wet and Dry: Add half of the dry ingredients to the wet ingredients, mixing with a large spoon until incorporated. Add buttermilk, then the remaining dry ingredients. Stir until batter is mostly smooth with minimal lumps.
  5. Fill and Bake: Fill cupcake liners ¾ full with batter. Bake for 18-20 minutes, or until cupcakes are set in the centers.
  6. Cool: Let cupcakes cool completely before frosting.

Frosting:

  1. Cream Cream Cheese: In the bowl of an electric mixer, beat cold cream cheese until smooth.
  2. Add Sugar: Gradually add powdered sugar on low speed, then increase speed once all sugar is added.
  3. Add Extracts: Add vanilla and coconut extracts, then beat on medium-high speed for 2-3 minutes until creamy, scraping down sides as needed.
  4. Adjust Consistency: If frosting is too thick, add milk 1 teaspoon at a time. If too thin, add powdered sugar gradually.
  5. Frost and Decorate: Frost cooled cupcakes. Roll edges in toasted coconut and top with Cadbury Mini Eggs, if desired.

Notes

  • Ensure coconut oil is cooled to room temperature after melting to prevent curdling.
  • Use ripe bananas for the best flavor and sweetness.
  • Grate carrots finely for even distribution in the cupcakes.
  • Allow cream cheese to soften slightly before beating for a smoother frosting.
  • Toast coconut flakes in a dry skillet over medium heat until golden brown.
  • Leftover cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 250
  • Sugar: 25g
  • Sodium: 200mg
  • Fat: 15g
  • Saturated Fat: 10g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 50mg
Avatar photo

Hey everyone! I'm Jaden, and welcome to YummyHere! Basically, I'm obsessed with food. Like, really obsessed. So, I figured, why not share all my yummy creations with the world? Hopefully, you'll find something here that makes you say "Yum!" (because that's the goal, right?). Let's get cooking!

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