Coconut carrot cake cupcakes

Ingredients

• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/2 cup vegetable oil
• 1 cup packed brown sugar
• 2 large eggs, at room temperature
• 1/3 cup plain yogurt or sour cream
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon coconut extract
• 1 cup shredded carrots
• 1 cup sweetened shredded coconut
• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups confectioners' sugar
• toasted coconut flakes