Coconut Carrot Cake Cupcakes

These Coconut Carrot Cake Cupcakes are what spring and summer dreams are made of. And the cream cheese frosting is just the cherry on top. You are going to love this combination.

Springtime is officially here and that means carrot cake in all it’s glory.

We are loving how moist these Carrot Cake Cupcakes are. We are also loving the amount of frosting on top, you really can’t go wrong with cream cheese.

These are the perfect dessert for Easter. We make this dessert all year long, but it is especially delicious in spring and for any holiday event.

They can feed a crowd and easily be doubled, so if you are planning on a lot of people, we highly recommend making these.

Also the touch of coconut adds the perfect tropical flavor and texture to these. You will love it.

what does the crushed pineapple do for the cupcake?

This recipe calls for crushed pineapple. No we are not crazy. It tastes amazing with this combination, especially with the coconut.

The crushed pineapple also adds a little sweetness as well as moisture, so you can have a nice moist cake.

It keeps it from drying out, and also adds the perfect hint of flavor. The coconut and pineapple combination is also delicious.

You also don’t need to drain the pineapple. The extra juice will add moisture to the cake mix.

If you don’t want the pineapple in the cupcake, you don’t have to add it, but we recommend adding about 1/2 cup sour cream to the mixture (or 1/2 cup plain Greek yogurt).

This will still help the cupcakes keep their moist texture. However, we highly recommend using the crushed pineapple.

why is there sour cream in the cream cheese frosting?

It may seem crazy, but trust us on this one. The sour cream in the frosting adds the perfect amount of tanginess to it.

Often times, frosting can be super sweet after adding the powdered sugar, or if you have to add more powdered sugar to make it thicker.

The sour cream is the perfect way to keep the tang of the cream cheese frosting. You don’t have to add it, but we highly recommend it.

If you are looking for a sour cream alternative, we also recommend using plain Greek

watch how to make another carrot cake dessert, here:

Did you know we have a Youtube Channel? We have hundreds of simple and delicious recipes, your family is going to love. We take you through each recipe, step by step, and show you exactly how to make them.

These Mini Carrot Cupcakes are so simple and taste amazing. Watch how easy they are to make, here:

looking for more easter desserts? here are a few of our favorite:

Serves: 24

Coconut Carrot Cake Cupcakes

10 minPrep Time

20 minCook Time

30 minTotal Time

Save RecipeSave Recipe


  • 1 (15.25 oz) carrot cake mix
  • 1 (8 oz) can crushed pineapple
  • 1/2 cup sweetened coconut flakes
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 large eggs
  • 3/4 cup raisins (optional)
  • Frosting:
  • 1 (8 ounce) package cream cheese, softened to room temperature
  • 1/4 cup butter
  • 2 teaspoons vanilla extract
  • 2 Tablespoons sour cream
  • 5 cups powdered sugar


  1. Preheat oven to 350 degrees.
  2. Mix ingredients for cake together until well combined.
  3. Scoop mixture into cupcake liners filling them about 3/4 the way full.
  4. Bake for 18-21 minutes or until toothpick inserted comes out clean.
  5. For the frosting:
  6. In a large bowl, beat together cream cheese, butter, vanilla and sour cream until fluffy.
  7. Beat in powdered sugar until smooth.
  8. Pipe frosting onto cooled cupcakes and top with coconut flakes. Refrigerate until ready to serve.

Follow Six Sisters’ Stuff on Instagram |Facebook |Pinterest | YouTube

Looking to eat healthier?  Sign-up to receive a healthy menu plan and shopping list in your inbox every week!



Every recipe in the menu plan is 500 calories or less per serving and includes nutrition information to help you stay on track!

Learn more, view sample menu plans and join HERE!





Print Friendly, PDF & Email

Comment on this Recipe

6 Responses to “Coconut Carrot Cake Cupcakes”

Leave a Comment