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Browned Butter Coconut Carrot Cake Cupcakes

Coconut carrot cake cupcakes feature an incredibly soft browned butter carrot cake interior with plenty of toasty nuts, flaked coconut, and a silky cream cheese frosting.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12 cupcakes
Calories 391kcal

Ingredients

Cupcakes

  • 1/2 cup unsalted butter
  • 1/2 cup light brown sugar (or coconut sugar)
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1/4 cup plain Greek yogurt
  • 1-1/2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup sweetened flaked coconut
  • 1-1/2 cups finely-grated carrot
  • 1/2 cup chopped pecans or walnuts, toasted (optional)

Cream Cheese Frosting

  • 4 tablespoons unsalted butter, softened
  • 2 cups sifted powdered sugar, divided
  • 8 oz cream cheese, softened
  • 1 teaspoon vanilla extract
  • Chopped nuts for garnishing, optional

Instructions

Cupcakes

  • Preheat oven to 350F. Line a 12-cup muffin tin with paper liners and set aside.
  • In a medium saucepan over medium heat, melt butter, swirling occasionally until a deep golden brown, about 8-12 minutes. Pour into a large mixing bowl and allow to cool 5 minutes.
  • Beat sugars into browned butter until smooth the mix in eggs, yogurt, and vanilla. Set aside for a moment.
  • In a separate medium bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Fold flour mixture into liquid mixture until batter is just combined. Gently fold in coconut, grated carrot, and nuts if using.
  • Fill cupcake liners 3/4 full with batter, gently smoothing tops. Bake cupcakes at 350F 20-23 minutes until a toothpick inserted in middle of cupcake comes out clean. Cool cupcakes completely on a wire cooling rack.

Cream Cheese Frosting

  • In the bowl of a stand mixer fitted with a paddle attachment OR a large bowl with an electric mixer, cream softened butter and cream cheese together until completely smooth and creamy, about 2 minutes of mixing.
  • Add powdered sugar and vanilla to butter-sugar mixture and mix an additional 2-3 minutes until frosting is completely smooth and creamy.
  • Spoon frosting into a piping bag and frost cooled cupcakes. Garnish cupcakes with chopped toasted nuts if desired. Store in refrigerator until ready to serve. Enjoy!

Nutrition

Serving: 1cupcake | Calories: 391kcal | Carbohydrates: 41.8g | Protein: 4.7g | Fat: 23.6g | Saturated Fat: 13.1g | Cholesterol: 83mg | Sodium: 366mg | Potassium: 167mg | Fiber: 1.5g | Sugar: 31.3g | Calcium: 58mg | Iron: 2mg