Birthday Week: Banana Coconut Carrot Cupcakes!

Birthdays not only call for one batch of cupcakes, but two! I made these babies the day before Easter so  the eggs were appropriate but you can totally just leave them off for any other time of the year or put a candle on them if you're doing some birthday celebrating!
These cupcakes are darn delicious. They are all my favorites in one (minus chocolate). The best part is that you can trick yourself into thinking they're an appropriate breakfast ;)

Banana Carrot Cake Cupcakes
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 stick of butter, melted and cooled
1 cup granulated sugar
3 large eggs
3 small bananas or 2 extra large bananas, mashed
2 cups freshly grated carrots
1 1/2 teaspoons vanilla extract
1/2 teaspoon coconut extract
3/4 cup buttermilk

Preheat oven to 350 degrees F.
In a large bowl, whisk together sugar and eggs. Whisk in butter. Once combined, stir in bananas, carrots, vanilla extract, and coconut extract. Once thoroughly mixed, add in half of the dry ingredients. Mix until incorporated, then add in the buttermilk. Add the remaining dry ingredients and stir until well incorporated. Fill cupcakes liners 3/4 of the way full with batter. Bake for 18-20 minutes, or until cupcakes are set in the centers. Cool completely and frost.
Frosting is the same as this frosting except I toasted the coconut at 350 degrees. 
Hope you are enjoying these happy little birthday posts!