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I made these Cupcakes after needing some serious comfort. Why am I needing comfort? Well, I don’t know why, but if I can find any excuse to eat cake I will take it! So what is a good excuse to have some comforting Cinnamon Carrot Banana Cupcakes?

 Maybe because, Phoenix is not the place to really “see” the leaves changing and “feel” the Cinnamon spice of Autumn. It comes only by purposely making myself “feel” the season. So, these cupcake are mine and I am going to eat them, because, they are comforting and I need them, and with a cup of tea, they satisfy that autumn weather feeling just perfectly.

The banana adds to the moisture and who couldn’t resist adding banana to these?  I also loved, that this recipe calls for Coconut Oil. It is such a nice alternative to the traditional oils used in baking. I do miss using butter in cupcakes and muffins, but it makes me feel a little better knowing that because, I used Coconut Oil, I can now spread some butter on my muffins without feeling too guilty 🙂

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Ingredients: 

2 cups all-purpose flour

2 teaspoons baking soda

1/4 teaspoon salt

1 teaspoon cinnamon * I used 2 teaspoons

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

Preheat oven to 350 degrees F. Line a cupcake tin with liners.

In a small bowl, stir together flour, baking soda, salt and cinnamon. In a large bowl, whisk together sugar and eggs. Whisk in coconut oil, then once combined, stir in bananas, carrots and vanilla extract. Once mixed, add in half of the dry ingredients. Mix with a large spoon until incorporated, then add in the buttermilk. Add the remaining dry ingredients and stir until batter is somewhat smooth and not many lumps remain.

Using a 1/4 cup measure or an ice cream scoop, fill lines 3/4 of the way full with batter. Bake for 18-20 minutes, or until cupcakes are set in the centers. Set aside to cool completely.

Cream Cheese Frosting:

1/4 cup butter,room temperature 4 ounces cream cheese,

room temperature 1 1/4 cups confectioners’ sugar, sifted

1/2 teaspoon pure vanilla extract

With an electric mixer, cream cream cheese until smooth, add butter and cream tougher until thoroughly combined.

Sift confectioner’s sugar a mix a little at a time until thoroughly combined.

Add vanilla.

Recipe Courteous How Sweet It Is such a lovely blog and beautiful and beautiful pictures.