Carrot Cake Cupcakes With Cream Cheese Frosting

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 18
• 1 cup pecans, toasted and coarsely chopped
• 3/4 lb carrot, finely grated
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 4 large eggs
• 1 1/4 cups sugar
• 1 cup canola oil
• 2 teaspoons pure vanilla extract
• 1/4 cup butter, room temperature
• 4 ounces cream cheese, room temperature
• 1/2 cup icing sugar
• 1/2 teaspoon pure vanilla extract
• 1 1/2 cups sweetened flaked coconut
• green food coloring (liquid or gel paste)

Recipe

• 1 preheat oven to 350 degrees f
• 2 place fluted paper liners in 18 muffin cups.
• 3 in a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. set aside.
• 4 in bowl of your electric mixer, with the paddle attachment, beat the eggs until frothy.
• 5 gradually add the sugar and beat until the batter is thick and light colored.
• 6 add the oil in a steady stream and then beat in the vanilla extract.
• 7 add the flour mixture and beat just until incorporated.
• 8 with a large rubber spatula fold in the grated carrots and chopped nuts.
• 9 evenly divide the batter between the 18 muffin cups and bake 20 to 25 minutes or until a toothpick inserted in the center of the cupcake comes out clean.
• 10 remove from the oven and let cool on a wire rack.
• 11 beat the butter and cream cheese until very smooth with no lumps.
• 12 gradually beat in the icing until fully incorporated and smooth.
• 13 beat in the vanilla extract.
• 14 with a knife or small metal spatula spread cream cheese frosting on top of each cupcake.
• 15 place the sweetened coconut in a plastic bag along with a few drops of green food coloring.
• 16 shake the bag until all the coconut has been colored with the dye.
• 17 garnish with the green colored coconut and a foil covered chocolate egg.
• 18 for the basket handles, place the ends of colored pipe cleaners into the sides of the cupcakes.
• 19 cover and refrigerate the cupcakes until serving time.