Coconut Rum Carrot Cake CupcakesIngredients:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt1/2 teaspoon ground cinnamon
1/3 cup coconut oil, melted
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup pineapple juice
1/3 cup Malibu Rum
2 cups shredded carrot
1 cup finely chopped pineapple
1/2 cup finely chopped walnuts, toasted
Frosting
8 ounces reduced fat cream cheese, softened
1/2 cup unsalted butter, softened
2 1/2 cups confectioners' sugar
2 tablespoons Malibu Rum
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup flaked toasted coconut
Heat oven to 350 degrees F. Line 18 muffin cups with liners.
In a medium bowl, sift together flour, baking powder, baking soda, salt and cinnamon. In a large mixing bowl, using a mixer on medium speed, beat together coconut oil and sugar until combined. Beat in eggs and vanilla until combined. Beat in pineapple juice, rum, carrot, pineapple and walnuts until combined. Reduce mixer speed to low and beat in dry ingredients until just combined.
Divide batter into liners. Bake 15-20 minutes, or until well risen, and cake springs back when lightly touched. Transfer cupcakes to a wire rack to cool.
To make the cream cheese frosting, beat together cream cheese and butter in a large mixing bowl, using a mixer on medium speed, until creamy - about 1 minute. Sift in confectioners' sugar. Add rum, vanilla and salt. Beat for 2-3 minutes, until well combined and creamy. Pipe frosting onto cupcakes. Sprinkle with coconut.
Makes 18 cupcakes
What a great twist on carrot cakes, adding the rum. SO good! I am drooling, really. :)
ReplyDeleteThese are a tropical vacation in cupcake form! They sound delicious and the toasted coconut looks so pretty on top.
ReplyDeleteThese are beautiful, I love seeing all the different textures here. I love baking with coconut oil whenever it applies, so yummy!
ReplyDeletei find almost all booze at least a little bit nauseating, but one thing i can and do tolerate is coconut rum. pina coladas are my vice. :)
ReplyDeletelove this version of carrot cake, emily!
Those are inspired. You're only missing one thing - little marzipan carrots! If you decide to make another batch, my mailbox will be available. :-)
ReplyDeleteLove that you put such a great spin on carrot cake! Rum makes everything better! It probably also would have been good in a syrup to brush on the cupcakes to make them extra moist.
ReplyDeleteGreat recipe, i'm going to make this for Easter but as a cake. Question... will using a Bundt cake pan affect the cooking time in any way? Hope you're doing great! :)
ReplyDeleteHi Alexuss, yes. The baking time will be longer than the cupcakes. A bundt cake takes anywhere from 40 minutes to an hour. Check it at forty minutes and see. Try using a toothpick to see if it's still gooey in the center.
ReplyDeleteok thank you! :)
Deleteway to make carrot cake cupcakes even better ;)
ReplyDelete