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.