Naturally Sweet Carrot Coconut Cupcakes

Moist, fluffy, and refined sugar-free, these cupcakes are a dreamy blend of warm spices, fresh carrots, and tropical coconut. Perfect for guilt-free indulgence any time of day!

QUICK INFO

• Prep Time: 15 minutes

• Cook Time: 20–25 minutes

• Total Time: 40 minutes

• Servings: 10–12 cupcakes

• Dietary Tags: Dairy-Free, Refined Sugar-Free, Vegetarian

DRY INGREDIENTS

• 1 ½ cups whole wheat flour (or all-purpose)

• 1 tsp baking soda

• ½ tsp baking powder

• 1 tsp cinnamon

• ½ tsp nutmeg

• ¼ tsp salt

WET INGREDIENTS

• 2 large eggs

• ½ cup coconut oil, melted

• ⅓ cup maple syrup or date syrup

• 1 tsp pure vanilla extract

Optional Topping:

For extra indulgence, top with a light coconut cream frosting or a dusting of cinnamon-coconut sugar.

INSTRUCTIONS:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

2. Mix the dry ingredients in a large bowl: flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

3. In a separate bowl, whisk together the wet ingredients: eggs, melted coconut oil, maple syrup, and vanilla.

4. Combine wet and dry mixtures just until smooth—don’t overmix.

5. Gently fold in the grated carrots, shredded coconut, and walnuts if using.

6. Scoop batter into muffin cups, filling each about ¾ full.

7. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.

8. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.