Carrot cake cupcakes with cream cheese frosting!

Preheat your oven to 350F. In a small bowl, combine your flour, baking powder, and salt. Mix together and set aside. In a large bowl, cream your butter and sugar for 2 minutes on medium speed. Add in your eggs, vanilla and mix for another 2 minutes. Add in greek yogurt and mix until smooth. Slowly add in your dry ingredients and milk, switching off between each addition. Mix until all dry bits are well combined, then add your grated carrots and coconut. Place your batter in a lined muffin tin and bake on 350F for 23-26 minutes. Allow cupcakes to fully cool before icing. For the icing, start by creaming your butter and cream cheese on medium speed for 2 minutes. Add in your powdered sugar, cinnamon and heavy cream. Whip on high speed for 3-5 minutes or until light and fluffy. Top your cooked and cooled cake with frosting. Enjoy!