Carrot, Mango & Coconut Cupcakes and Whoopie Pies Recipe
Cupcakes? Whoopie Pies? or both? You can use the same batter to make either! The batter is loaded with shredded carrot, unsweetened coconut and fresh mango. They're filled or frosted with a delicious ginger cream cheese frosting. It's a delightful twist on your typical carrot cake!
1/2teaspooncardamom(if you can't find, you could use nutmeg)
1/2teaspoonsalt
1/2cupunrefined coconut oilin solid state (if you can't find, you could use butter)
1/2cuplight brown sugarpacked
1/2cupgranulated sugar
2eggs
1teaspoonvanilla
1 1/2cupsfinely shredded carrots
1cupfinely chopped (and peeled) mango
1/3cupunsweetened flaked coconut
Ginger Cream Cheese Filling/Frosting
4tablespoonsbuttersoftened
8ouncescream cheesesoftened
1teaspoonvanilla
3tablespoonsmilkdivided
2 1/2cupsconfectioners’ sugar
1tablespooncrystallized gingerfinely minced
Toasted Coconut for Garnish
1/2cupunsweetened flaked coconut
Instructions
For Cupcakes:
For Cupcakes: preheat oven to 350 degrees F now.
For Whoopie Pies: preheat oven to 350 degrees F later while the batter is chilling.
Prepare your baking pans, line baking sheets with parchment and/or put liners in cupcake tins.
In a medium bowl, whisk together your dry ingredients: flour, baking soda & powder, cinnamon, ginger, cardamom and salt.
Cream together sugars and coconut oil. (It will take a couple more minutes than it would take if you were using butter.)
Beat in vanilla and eggs, one at a time. Gradually mix in dry ingredients.
Stir in carrot, mango and flaked coconut.
For Cupcakes: Scoop into prepared cupcake tins (I used my 1 1/2 ounce cookie scoop or about 3 tablespoons for each.)
Bake for about 25 minutes or until a toothpick inserted into cupcake comes out clean. Remove from oven and allow to cool.
Top with frosting and garnish with toasted coconut if desired. You can refrigerate or freeze them.
For Whoopie Pies: Chill batter in refrigerator for about 30 minutes. Scoop 1 tablespoon (I used my 1/2 ounce cookie scoop) onto prepared baking sheets leaving about 2 inches between. Bake for about 12 minutes or until cooked through. You can bake 2 sheets at a time, just rotate pans halfway through baking time. Repeat to use up all batter. Allow to cool fully. Use a pastry bag fitted with a round tip or a knife to spread filling in whoopie pies. Garnish around the edge with toasted coconut if desired. You can store them in the refrigerator or freeze them.
Ginger Cream Cheese Filling/Frosting
In medium mixing bowl, combine butter, cream cheese, vanilla, 1 tablespoon milk and ginger. Mix with electric mixer on medium speed until smooth. Add confectioners' sugar and mix until smooth. Add more milk as needed to achieve spreadable filling.
Toasted Coconut for Garnish
Preheat oven to 300 degrees F. Spread coconut in a thin layer on a baking sheet. Bake for about 15 minutes, stirring every five minutes or until desired amount of toasting/browness has been achieved.
Notes
If you want to make a cupcakes and whoopie pies at the same time, you can make about 12 cupcakes and 10 whoopee pies with one batch of batter.
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