Nest Bird's Carrot Cake Cupcakes

Celebrate Easter with these festive Bird's Nest Carrot Cake Cupcakes that are super moist, naturally sweetened with maple syrup and applesauce, all topped with a cream cheese frosting, toasted coconut and chocolate candies!

The Easter bunny is on his way soon and these carrot cake cupcakes make the reliable festive treat! The cutest little desserts that are not only satisfying, but make such a great addition to your holiday table. These carrot cake cupcakes are made healthier with whole wheat pastry flour, shredded carrots, coconut oil in place of butter and naturally sweetened with maple syrup and

For these bird's nest cupcakes, A cook wanted to go with a carrot cake to stay with the fun Easter theme, but you could of course make any type of cupcakes or frosting you'd like! However A cook highly recommend making these deliciously moist carrot cake cupcakes as A cook KNOW you will not be disappointed! The 2 year old kept calling them "baby bird treats" and absolutely loved them.

What goes in

• 1 cup whole wheat pastry flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 cup coconut sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Pinch of ginger
• 1/4 teaspoon salt
• 1 cup grated carrot (about 2 medium carrots)
• 2 eggs
• 1/3 cup maple syrup
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 3 tablespoons coconut oil, melted and cooled
• 8 ounces block of cream cheese, softened
• 1/4 cup maple syrup
• 1/2 teaspoon vanilla
• 1 1/2 cups unsweetened shredded coconut
• 36 egg-shaped chocolate candies

How it comes together

1. Preheat oven to 350 degrees F and line a muffin pan with cupcake liners.
2. Use a wide bowl, whisk together whole wheat pastry flour, baking soda, baking powder, coconut sugar, salt and spices; hold nearby. In a smaller bowl, whisk together grated carrot, eggs, maple syrup, applesauce and vanilla until all combined. Then mix in the coconut oil, making sure it is melted and cooled before mixing with the rest of the ingredients.
3. Add the wet ingredients to the flour mixture and mix with a spatula until just combined, being careful not to over-mix the batter. Divide the batter evenly between 12 muffins cups lined with cupcake liners (or you could spray them with non-stick spray), making sure to fill each cup about 2/3rds full.
4. Pop the cupcakes in the oven and bake for 15 to 17 minutes, or until a toothpick inserted comes out clean, then let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack.
5. Toast the coconut. While the cupcakes are baking, add the shredded coconut to a large dry skillet (no need for oil!) and cook over a moderate burner, making sure the coconut is in an even layer in the pan. Continuously stir the coconut in the skillet until golden brown and fragrant, being careful not to let the the coconut burn.
6. Make the frosting. In the bowl of your stand mixer (or you could use a hand mixer), combine softened cream cheese, maple syrup and vanilla and whip on high until smooth.
7. Once your cupcakes are completely cool, frost each cupcake using a knife or spatula (no need to use a pastry bag to make them look pretty since we are going to be coating them in coconut!), then sprinkle toasted coconut over each cupcake (about 2 Tbsp each), pressing down slightly so that the coconut sticks to the frosting.
8. Place a little bit of frosting onto the bottom of each egg-shaped candy and press into the center of each cupcake. You will need 3 candies per cupcake. Serve and enjoy!