-
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.
