Carrot Cake Cupcakes With Cream Cheese Frosting

Step 1: Preheat oven to 350 degrees F.

Step 2: Place fluted paper liners in 18 muffin cups.

Step 3: In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.

Step 4: In bowl of your electric mixer, with the paddle attachment, beat the eggs until frothy.

Step 5: Gradually add the sugar and beat until the batter is thick and light colored.

Step 6: Add the oil in a steady stream and then beat in the vanilla extract.

Step 7: Add the flour mixture and beat just until incorporated.

Step 8: With a large rubber spatula fold in the grated carrots and chopped nuts.

Step 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.

Step 10: Remove from the oven and let cool on a wire rack.

Step 11: Beat the butter and cream cheese until very smooth with no lumps.

Step 12: Gradually beat in the icing until fully incorporated and smooth.

Step 13: Beat in the vanilla extract.

Step 14: With a knife or small metal spatula spread cream cheese frosting on top of each cupcake.

Step 15: Place the sweetened coconut in a plastic bag along with a few drops of green food coloring.

Step 16: Shake the bag until all the coconut has been colored with the dye.

Step 17: Garnish with the green colored coconut and a foil covered chocolate egg.

Step 18: For the basket handles, place the ends of colored pipe cleaners into the sides of the cupcakes.

Step 19: Cover and refrigerate the cupcakes until serving time.