Preheat the oven to 350 degrees F.
For the cupcakes: Combine the carrots
, pumpkin seeds
, yogurt, applesauce
, raw sugar
, cocoa butter, eggs, egg white and vanilla seeds in a large bowl and mix well. In a separate bowl, whisk
together both flours, the baking powder, baking soda
, cinnamon and salt. Add the dry ingredients to the wet ingredients and mix until moist (don't overmix).
Spoon the batter
into 18 silicone muffin
molds and bake until a toothpick comes out clean, about 25 minutes. Let cool in the molds for 10 to 15 minutes, then unmold
the cupcakes and let cool completely on a wire rack.
For the frosting: Mix the cream cheese
, raw sugar, maple flakes, cocoa butter and vanilla seeds in a bowl until smooth. Pipe the frosting
onto the cupcakes. Garnish each cupcake with a small pinch of coconut.