Easter Carrot Cupcakes

March 23, 2013

A moist, spiced carrot cake cupcake topped with a rich cream cheese frosting and finished with a nest of toasted coconut and chocolate eggs. The cutest Easter dessert you'll find!

Cupcakes:
1 c. sugar
1/3 c. vegetable oil
2 tbsp. orange juice
1 tsp. vanilla extract
2 large eggs
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground allspice
1/2 tsp. salt
3/4 c. plus 2 tbsp. all purpose flour
1-1/2 c. finely shredded carrots
1/2 c. chopped walnuts
1/4 c. shredded coconut

Frosting:
8 oz. cream cheese, room temperature
3/4 c. powdered sugar

Garnish:
1 c. shredded coconut
1 (10 oz.) package mini chocolate eggs

1. Heat oven to 350°F. Oil or line with muffin cups a standard muffin tin. In bowl, combine sugar, vegetable oil, orange juice, 1/2 teaspoon vanilla extract, and eggs. 2. Stir in baking powder, baking...
See the full directions on my site

Nutritions

Calories
382

Sodium
390mg
16% DV

Fat
20g
31% DV

Protein
7g
14% DV

Carbs
38g
13% DV

Fiber
3g
12% DV