- 24
- 15 mins
- 30 mins
Ingredients
- For the Cupcakes:
- 2 Cups all purpose flour
- 1 1/2 tsp baking soda
- 1/2 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp ginger
- 1/4 tsp cardamom
- 1/2 tsp sea salt
- 1 1/2 c sugar
- 3/4 c sour cream, room temp
- 1/2 c grapeseed oil
- 1 tsp vanilla extract
- 4 large eggs, room temp
- 2 1/2 c finely shredded carrots
- 1 cup white chocolate chips
- For the Frosting:
- 2 sticks butter
- 4 ounces cream cheese
- 3 cups powdered sugar
- 2 Tbsp 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
Preparation
Step 1
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.