Bird’s Nest Carrot Cake Cupcakes


Celebrate Easter with these festive Bird’s Nest Carrot Cake Cupcakes which might be tremendous moist, naturally sweetened with maple syrup and applesauce, all topped with a cream cheese frosting, toasted coconut and chocolate candies! 

Easter is true across the nook and these carrot cake cupcakes make the proper festive deal with!  The cutest little desserts that aren’t solely scrumptious, however make such an awesome addition to your vacation desk.  These carrot cake cupcakes are made more healthy with complete wheat pastry flour, shredded carrots, coconut oil instead of butter and naturally sweetened with maple syrup and applesauce.  The cupcakes are topped with a scrumptious cream cheese frosting and toasted coconut making cute “bird’s nests” with egg-shaped chocolate candies.

For these fowl’s nest cupcakes, I wished to go along with a carrot cake to stick with the enjoyable Easter theme, however you possibly can in fact make any kind of cupcakes or frosting you’d like!  However I extremely suggest making these deliciously moist carrot cake cupcakes as I KNOW you gained’t be disillusioned!  My 2 12 months outdated stored calling them “baby bird treats” and completely cherished them.

Ingredients You’ll Need

Whole wheat pastry flour – I really like baking with complete wheat pastry flour because it has all of the dietary advantages of complete grain flour whereas giving these cupcakes a light-weight and fluffy texture.  I extremely suggest utilizing this, however should you don’t have any available you possibly can use white complete wheat flour or common all-purpose flour
Baking soda + baking powder – these act as leavening brokers to assist the cupcakes rise
Carrots – you’ll must grate about 2 medium carrots to get a heaping cup for this recipe, the grated carrot additionally helps hold these cupcakes moist
Applesauce – just a bit little bit of unsweetened applesauce in these cupcakes helps to cut back the quantity of oil we have to use and in addition provides a bit additional sweetness.  You may additionally use a mashed banana as effectively
Coconut oil – this takes the place of butter in these cupcakes and helps make them moist and fluffy!
Eggs – offers these muffins their construction and peak
Sweeteners – I used a mix of coconut sugar together with some maple syrup to naturally sweeten these cupcakes with out utilizing refined sugar
Spices – a scrumptious mixture of cinnamon, nutmeg, ginger and salt
Vanilla – enhances the flavour in these cupcakes and tastes so good with the nice and cozy spices
Shredded coconut – that is what we’ll use to create the little “nests” on prime of the cupcakes and ensure to make use of unsweetened shredded coconut that has longer strands, not coconut flakes that look extra like chips
Cream cheese – that is wanted to make the frosting!  I prefer to set mine out about an hour earlier than utilizing in order that it softens and is simpler to whip

How to Make Carrot Cake Cupcakes

This recipe makes 12 cupcakes OR you possibly can make 24 mini carrot cake muffins!  You will make the batter the very same approach, you’ll simply want alter the cooking time for the smaller muffins.  Here’s how one can make them!

Mix dry elements.  In a big bowl, whisk collectively the entire wheat pastry flour, baking soda, baking powder, coconut sugar, salt and spices, then put aside.
Mix moist elements.  In a separate bowl, whisk collectively grated carrot, eggs, applesauce, maple syrup, and vanilla till all mixed.  Then combine within the coconut oil, simply ensure you soften the coconut oil first and let it cool earlier than mixing with the remainder of the elements.
Make the batter.  Add the moist elements to the flour combination and blend with a spatula till simply mixed, being cautious to not over-mix the batter.  Divide the batter evenly between 12 muffins cups lined with cupcake liners (or you possibly can spray them with non-stick spray), ensuring to fill every cup about 2/3rds full.  You may additionally make 24 mini muffins!
BAKE!  Bake the cupcakes at 350 levels for 15 to 17 minutes, or till a toothpick inserted comes out clear then let the cupcakes cool within the pan for five minutes earlier than transferring them to a wire rack.  If baking mini-size muffins, bake at 350 for about 10 to 13 minutes.  Next I’ll present you how one can make the cream cheese frosting and assemble your fowl’s nests!

How to Make the Bird’s Nests

While the cupcakes cool, you possibly can toast the coconut and make the cream cheese frosting!

Toast the coconut.  Toasting coconut provides such a sturdy, nutty taste to in any other case plain coconut and provides these cupcakes nice texture!  Start by including the shredded coconut to a big dry skillet (no want for oil!) and cook dinner over medium warmth, ensuring the coconut is in an excellent layer within the pan.  Continuously stir the coconut within the skillet till golden brown and aromatic, being cautious to not let the the coconut burn.
Make the frosting.  In the bowl of your stand mixer (or you possibly can use a hand mixer), mix softened cream cheese, maple syrup and vanilla and whip on excessive till easy.
Assemble the fowl’s nests!  Once your cupcakes are fully cool, frost every cupcake utilizing a knife or spatula (no want to make use of a pastry bag to make them look fairly since we’re going to be coating them in coconut!) then sprinkle toasted coconut over every cupcake, urgent down barely in order that the coconut sticks to the frosting.  Then place a bit little bit of frosting onto the underside of every egg-shaped sweet and press into the middle of every cupcake.  You’ll want 3 candies per cupcake.

How to Store Bird’s Nest Cupcakes

The wonderful thing about these cupcakes is that they style even higher the subsequent day!  Just be sure that to retailer them a sealed, hermetic container and they’re going to final for a few day on the counter then switch them to your fridge for as much as 4 to five days.  If you’re making these for an Easter or Mother’s Day occasion, you possibly can completely make them forward of time!

More Recipes You’ll Love

Hope you all take pleasure in these cute Bird’s Nest Carrot Cake Cupcakes and should you love this recipe as a lot as we do, please go away me a five-star score under and don’t neglect to tag me on Instagram utilizing the hashtag #eatyourselfskinny! I really like seeing all of your scrumptious recreations!

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Ingredients

For the Cupcakes:

1 cup complete wheat pastry flour
1 tsp baking soda
1/2 tsp baking powder
1/4 cup coconut sugar
1 tsp cinnamon
1/4 tsp nutmeg
Pinch of ginger
1/4 tsp salt
1 cup grated carrot (about 2 medium carrots)
2 eggs
1/3 cup maple syrup
1/4 cup unsweetened applesauce
1 tsp vanilla extract
3 Tbsp coconut oil, melted and cooled

For the Cream Cheese Frosting:

8 oz block of cream cheese, softened
1/4 cup maple syrup
1/2 tsp vanilla

Toppings:

1 1/2 cups unsweetened shredded coconut
36 egg-shaped chocolate candies

Instructions

Preheat oven to 35o levels F and line a muffin pan with cupcake liners.
In a big bowl, whisk collectively complete wheat pastry flour, baking soda, baking powder, coconut sugar, salt and spices; put aside.  In a smaller bowl, whisk collectively grated carrot, eggs, maple syrup, applesauce and vanilla till all mixed.  Then combine within the coconut oil, ensuring it’s melted and cooled earlier than mixing with the remainder of the elements.
Add the moist elements to the flour combination and blend with a spatula till simply mixed, being cautious to not over-mix the batter.  Divide the batter evenly between 12 muffins cups lined with cupcake liners (or you possibly can spray them with non-stick spray), ensuring to fill every cup about 2/3rds full.
Pop the cupcakes within the oven and bake for 15 to 17 minutes, or till a toothpick inserted comes out clear, then let the cupcakes cool within the pan for five minutes earlier than transferring to a wire rack.
Toast the coconut.  While the cupcakes are baking, add the shredded coconut to a big dry skillet (no want for oil!) and cook dinner over medium warmth, ensuring the coconut is in an excellent layer within the pan.  Continuously stir the coconut within the skillet till golden brown and aromatic, being cautious to not let the the coconut burn.
Make the frosting.  In the bowl of your stand mixer (or you possibly can use a hand mixer), mix softened cream cheese, maple syrup and vanilla and whip on excessive till easy.
Once your cupcakes are fully cool, frost every cupcake utilizing a knife or spatula (no want to make use of a pastry bag to make them look fairly since we’re going to be coating them in coconut!), then sprinkle toasted coconut over every cupcake (about 2 Tbsp every), urgent down barely in order that the coconut sticks to the frosting.
Place a bit little bit of frosting onto the underside of every egg-shaped sweet and press into the middle of every cupcake.  You’ll want 3 candies per cupcake.  Serve and luxuriate in!

Notes

*Please be aware the dietary data doesn’t embody the chocolate candies as there are such a lot of various kinds of sweet you possibly can use with various calorie quantities.

Nutrition Facts:

Serving Size: 1 cupcake + frosting
Calories: 250
Sugar: 8.1 g
Sodium: 218.2 mg
Fat: 17.1 g
Saturated Fat: 13.3 g
Carbohydrates: 23.1 g
Fiber: 3 g
Protein: 3.5 g

* Please be aware that each one diet data are simply estimates. Values will range amongst manufacturers, so we encourage you to calculate these by yourself for many correct outcomes.



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