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Easter Carrot Cupcakes with Maple Cream Cheese Frosting

Shanna
Easter Carrot Cupcakes with Maple Cream Cheese Frosting Makes 2 dozen
Print Recipe Pin Recipe
Servings 24

Ingredients
  

For the cupcakes

  • 2 Cups all purpose flour
  • 1 ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 teaspoon ginger
  • ¼ teaspoon cardamom
  • ½ teaspoon sea salt
  • 1 ½ c sugar
  • ¾ c sour cream room temp
  • ½ c grapeseed oil
  • 1 teaspoon vanilla extract
  • 4 large eggs room temp
  • 2 ½ c finely shredded carrots
  • 1 cup white chocolate chips

For the Frosting

  • 2 sticks butter
  • 4 ounces cream cheese
  • 3 cups powdered sugar
  • 2 tablespoon maple syrup

For decoration:

  • 1 cup finely shredded coconut toasted
  • Pastel chocolate covered almonds
  • Orange chocolate covered sunflower seeds
  • Haribo green apple gummy candy cut into strips

Instructions
 

  • Prepare two muffin pans with paper cupcake liners and preheat oven to 350 Deg. F
  • In a bowl combine the flour, baking soda and powder, spices and salt. Set aside.
  • In a separate bowl mix together the sugar, sour cream and oil and mix well. Add in each egg one at a time and mix well after each addition. Fold in the shredded carrots and chocolate chips.
  • Scoop batter into each cupcake well, filling about ⅔ of the way full. Bake for 15-16 minutes or until tops bounce back when lightly pressed. Let cool in pan for 3 minutes and then carefully remove to wire rack to cool completely.

make the frosting and assembly:

  • Combine all the frosting ingredients in a bowl and mix until well combined.
  • Using a pastry bag fitted with an open start tip pipe a large swirl of frosting around the tops of each cupcake and either carefully roll the edges in the toasted coconut or sprinkle the coconut on top. Place 2 pastel chocolate almonds in the middle for “eggs in a nest” or arrange chocolate covered sunflower seeds in the shape of a carrot and arrange a few gummy candy strips for the carrot leaves. Keep refrigerated in an airtight container until ready to serve. Serve at room temperature.