Coconut Carrot Cupcakes with Cream Cheese Frosting

Cupcakes:

• 1 ¼ cups (150 g) all-purpose flour, (stir, spoon & level)
• ¾ cup (150 g) granulated sugar
• 1 tsp baking powder
• ¾ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp salt
• 2 large eggs
• ½ cup (118 ml) oil, (canola or vegetable)
• ½ cup (120 g) sour cream
• 1 tsp vanilla extract
• 1 cup (120 g) sweetened coconut flakes
• 1 ¼ cups (141 g) peeled and shredded carrots, (about 3 carrots)

Frosting:

• 4 oz (113 g) block-style cream cheese, room temperature
• 2 Tbsp (28 g) butter, room temperature
• 1 tsp orange zest, plus extra for garnish
• 2 Tbsp fresh orange juice
• 2 ½ cups (300 g) powdered sugar

• Preheat the oven to 425°F (220°C). Line a 12-cup muffin pan with paper liners. In a bowl, whisk together the flour, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
• In a separate bowl, whisk the eggs, then add the oil, sour cream, and vanilla, whisking until combined. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the sweetened coconut flakes and shredded carrots.
• Spoon the batter into the paper liners, filling each about two-thirds full. Bake for 15–17 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back when lightly pressed. Remove from the oven and allow the cupcakes to cool completely on a wire rack.
• To make the frosting, beat the room-temperature cream cheese and butter until smooth. Add the orange zest, orange juice, and powdered sugar, and beat until just combined and silky. Transfer the frosting to a piping bag fitted with your preferred tip, or spread it with a knife. Pipe or spread frosting onto cooled cupcakes and garnish with additional orange zest. Store in an airtight container in the refrigerator.