Carrot Cake Cupcakes with Brown Sugar Swiss Meringue Buttercream
The Cookie Writer
The Cookie Writer
  • Rate this recipe!
  • Your rating
Overall rating 5 1 ratings

Ingredients

  • 20 min
  • 35 min
  • 55 min
  • 24-30 cupcakes
  • 1 lb carrots
  • 3 large
  • 3 eggs
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 1 cup melted coconut oil
  • coconut
  • ½ cup buttermilk
  • 2 tsp vanilla
  • tsp
  • cups
  • ½ cup cake
  • 1½ tsp. baking soda
  • ½ tsp. salt
  • 2 tsp ground cinnamon
  • ½ tsp. ground ginger
  • ¼ tsp. nutmeg
  • 1 cup unsweetened
  • toasted coconut
  • 1 small apple
  • ½ cup toasted coconut
  • 5 egg whites
  • 1¼ cups dark brown sugar
  • 1½ cups butter
  • ½ tbsp. vanilla extract

Instructions

Comments

Log in or Register to write a comment.