Carrot Cupcakes with Coconut Buttercream

Posted by on Mar 30, 2015 in Desserts | 2 comments

I revisited these fragrant carrot cupcakes as a sweet finale to a Sunday salad bar using Bob’s Red Mill gluten-free flour.  Rather than Cream Cheese Icing I swirled a simple buttercream over the cupcakes using  coconut milk to smooth out the frosting to piping consistency. Bake these for Easter and please all your pint-sized “peeps”!


Coconut Buttercream


  • 6 tablespoons unsalted butter (3/4 stick), at room temperature
  • Pinch of salt
  • 2 1/2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract or 1/2 teaspoon pure coconut extract
  • 1-2 Tablespoons coconut milk


  1. Whip the softened butter and salt in a stand mixer at medium-high speed for 3-4 minutes until smooth, stopping to scrape down the sides of the bowl. Reduce the speed to low and gradually add the Confectioners’ sugar and vanilla or coconut extract; mix until well incorporated. Whip the icing at high speed while adding the coconut milk for 2 more minutes until it is light and fluffy, scraping the bowl as needed.
  2. © Copyright 2015 Peggy Barrett Lunde
  3. All Rights Reserved


  1. 3-30-2015

    They look delightful Peggy….. Can you taste the coconut? If so thats not a bad thing I love coconut… 😉

    • 3-31-2015

      Vinnie, Such a good idea to bump up the coconut–I am amending the recipe!

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