Name: Coconut Carrot Cupcakes
Ingredients: 16 ounces carrot baby food or carrot puree; 1 large egg; 1/2 cup canola oil; 1 cup + 2 tbsp flour; 3/4 cups granulated sugar; 1/2 teaspoon salt; 1/2 teaspoon baking soda; 1/2 tablespoon maple syrup; 1/2 teaspoon cinnamon; 1/2 cup (1 stick) butter room temperature; 8 ounces cream cheese, softened to room temperature; 4 cups powdered sugar; 2 teaspoons coconut extract; 1 tablespoon milk

Ingredients

For the cupcakes:

16 ounces carrot baby food or carrot puree
1 large egg
1/2 cup canola oil
1 cup + 2 tbsp flour
3/4 cups granulated sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 tablespoon maple syrup
1/2 teaspoon cinnamon

For the coconut cream cheese frosting

1/2 cup (1 stick) butter room temperature
8 ounces cream cheese, softened to room temperature
4 cups powdered sugar
2 teaspoons coconut extract
1 tablespoon milk

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Instructions

Preheat oven to 350 degrees, line a muffin tray with cupcake liners and set aside.
Mix all of the cake ingredients until smooth and there are no chunks. Divide batter evenly into the cupcake liners.
Place in preheated oven and bake for 20-25 minutes. Remove from oven and place on cooling rack until completely cooled.
While the cupcakes are cooling, prepare the frosting. In a large bowl, beat together the butter, cream cheese, and coconut extract with an electric mixer.
With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy.
Once the cupcakes are cooled, place your shredded coconut into a shallow bowl, and frost the cupcakes generously. As you frost each cupcake, dip the frosted end into the coconut to coat it entirely.

Notes

Adapted from Dash of Sanity