Carrot-Coconut Cupcakes with Cream Cheese Frosting Recipe | Epicurious.com
"Dorothy Williams of Vancouver, British Columbia, writes: "To celebrate our 25th wedding anniversary, my husband and I spent a week in Victoria, British Columbia. We particularly enjoyed Abigail's Hotel, where we had some delicious carrot-coconut cupcakes." For a lovely breakfast muffin, omit the cream cheese frosting...."
INGREDIENTS
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1 cup sugar
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1/2 cup vegetable oil
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2 large eggs
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1 cup all purpose flour
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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1/2 teaspoon salt
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1/4 teaspoon ground nutmeg
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2 8-ounce cans crushed pineapple in juice, drained
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1 cup grated peeled carrots
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3/4 cup (lightly packed) sweetened flaked coconut
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1/4 cup chopped pecans
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1 1/2 ounces imported white chocolate, chopped (about 1/4 cup)
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1 8-ounce package cream cheese, room temperature
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1/4 cup (1/2 stick) unsalted butter, room temperature
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1 teaspoon grated lemon peel
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1 cup powdered sugar
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