Birds Nest Carrot Cake Cupcakes

The Birds Nest Carrot Cake Cupcakes are like little bites of joy, perfect for any occasion, especially springtime gatherings and Easter celebrations. I still remember the first time I made these delightful treats. The kitchen filled with the sweet aroma of baking carrots and cinnamon, and I couldn’t resist sneaking a taste of the batter. It was a hit right away at my family gathering, and everyone loved the whimsical presentation with chocolate candies nestled on top, making them look just like little nests! These cupcakes are not just a pretty face; they’re moist, flavorful, and a fantastic way to incorporate veggies into a dessert. If you’re looking for a fun twist on a classic carrot cake, this recipe is for you!

Essential Ingredients for Birds Nest Carrot Cake Cupcakes

The ingredients in these cupcakes not only work harmoniously but also bring a delightful array of flavors and textures. The balance of sweetness from the coconut sugar and maple syrup, with the warmth of spices like cinnamon and nutmeg, creates a perfect harmony. Key players like carrots, eggs, and cream cheese frosting elevate this recipe and ensure a moist, flavorful experience.

• 1 cup whole wheat pastry flour – This adds a nutty flavor and adds whole grains to your cupcakes.
• 1 tsp baking soda – A vital leavening agent that helps the cupcakes rise beautifully.
• 1/2 tsp baking powder – Works alongside baking soda to create fluffy cupcakes.
• 1/4 cup coconut sugar – A natural sweetener that keeps the cupcakes moist and adds a hint of caramel flavor.
• 1 tsp cinnamon – Provides a warm, inviting flavor that complements the carrots perfectly.
• 1/4 tsp nutmeg – A little goes a long way to enhance the flavor profile.
• Pinch of ginger – Adds a subtle spice that brightens the flavor and complements the other spices.
• 1/4 tsp sugar – Balances the flavors while enhancing sweetness.
• 1 cup grated carrot – The star of the recipe; it lends sweetness and moisture.
• 2 eggs – Binds the ingredients together and provides structure.
• 1/3 cup maple syrup – A natural sweetener that adds depth and richness.
• 1/4 cup unsweetened applesauce – Keeps the cupcakes moist without adding extra fat.
• 1 tsp vanilla extract – A classic flavor enhancer.
• 3 tbsp coconut oil, melted and cooled – Adds moisture and a subtle coconut flavor.
• 8 oz cream cheese, softened – Used for a rich, creamy frosting.
• 1/4 cup maple syrup – Sweetens the frosting while keeping it smooth.
• 1/2 tsp vanilla – Enhances the flavor of the frosting.
• 1 1/2 cups unsweetened shredded coconut – Toasted for topping, giving a lovely texture and flavor.
• 36 egg-shaped chocolate candies – The fun decoration that makes these cupcakes look like nests!

Step by Step Guide for Birds Nest Carrot Cake Cupcakes

Making Birds Nest Carrot Cake Cupcakes is a delightful journey. From preparing the batter to frosting the cupcakes, every step reveals the magic of baking. Let’s dive into the detailed process to ensure your cupcakes turn out perfectly!

1. Preheat your oven to 350 degrees F and prepare your muffin pan by lining it with cupcake liners. This is a crucial step to ensure your cupcakes do not stick and come out beautifully. You want to make sure the liners are evenly placed.
2. In a large mixing bowl, whisk together the whole wheat pastry flour, baking soda, baking powder, coconut sugar, salt, cinnamon, nutmeg, and a pinch of ginger. Make sure it’s well combined to ensure the leavening agents work effectively and evenly distribute the spices throughout the cupcakes.
3. In another bowl, whisk together the grated carrot, eggs, maple syrup, unsweetened applesauce, and vanilla extract until everything is well blended. The mixture should be thick and creamy, and the carrots should be evenly mixed in.
4. Now, add the melted and cooled coconut oil to the wet ingredients, stirring gently to combine. It’s important that the oil is not too hot to prevent cooking the eggs!
5. Pour the wet mixture into the dry ingredients and gently fold them together using a spatula. Be careful not to over-mix; you want to stop as soon as the flour is incorporated to keep the cupcakes light and fluffy.
6. Divide the batter evenly among the 12 muffin cups lined with cupcake liners, filling each cup about two-thirds full. This space allows them to rise without overflowing.
7. Place the cupcake tray in the preheated oven and bake for 15 to 17 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them to ensure they do not overbake, resulting in dry cupcakes.
8. Once baked, allow the cupcakes to cool in the pan for about 5 minutes before transferring them to a wire rack. This cooling step is essential to prevent them from becoming soggy.
9. While the cupcakes are cooling, toast the shredded coconut. In a large dry skillet, spread the coconut evenly and cook over medium heat. Stir continuously until it turns golden brown and fragrant to avoid burning. This enhances the flavor significantly.
10. To prepare the frosting, in the bowl of a stand mixer (or using a hand mixer), combine the softened cream cheese, maple syrup, and vanilla and whip on high until the mixture is smooth and creamy. The consistency should be spreadable but not runny.
11. Once the cupcakes are completely cool, frost each one generously with the cream cheese mixture. Use a knife or spatula for a rustic look; there’s no need for a pastry bag unless you want a more polished finish.
12. Sprinkle about 2 tablespoons of the toasted coconut over each cupcake, gently pressing it down to help it adhere to the frosting.
13. Finally, take a little frosting and dab it on the bottom of each egg-shaped chocolate candy. Press three candies into the center of each cupcake to create the nest effect. Your adorable cupcakes are now ready to serve!

Change It Up

There are numerous ways to personalize these cupcakes and bring your own flair to the classic Birds Nest Carrot Cake Cupcakes. Here are some ideas to inspire your baking adventures!

• Storage: Store leftover cupcakes in an airtight container in the refrigerator for up to 4 days. Make sure to separate layers with parchment paper to prevent sticking.
• Freezing: These cupcakes freeze beautifully! Just wrap them individually in plastic wrap, then place them in a freezer-safe container. Thaw for a few hours in the fridge before serving.
• Variations: Try adding crushed pineapple to the batter for a tropical twist! It will add moisture and a unique flavor.
• Frosting Options: Experiment with different frostings, like a citrus cream cheese frosting or even a chocolate ganache for a richer dessert.
• Nutty Additions: Adding chopped nuts like walnuts or pecans can give extra crunch and flavor to your cupcakes.

Accompaniments for Birds Nest Carrot Cake Cupcakes

Serving Birds Nest Carrot Cake Cupcakes can be a delightful experience! Here are some ideas for perfect pairings and occasions:

• Spring Gatherings: These cupcakes are ideal for springtime celebrations, such as Easter brunch or garden parties.
• Kids’ Parties: Kids love the fun presentation of these cupcakes, making them a hit at birthday parties!
• Tea Time: Serve these cupcakes with tea or coffee for a lovely afternoon treat.
• Storage Tips: For best texture, store them in a cool, dry place in an airtight container.
• Pairing Suggestions: They pair wonderfully with a light cream cheese frosting or a scoop of vanilla ice cream for an indulgent dessert.

FAQ

Conclusion

The Birds Nest Carrot Cake Cupcakes are a delightful twist on a classic dessert, combining wholesome ingredients with a fun presentation that everyone loves. I truly encourage you to try making these cupcakes for your next gathering. They’re not just a treat; they’re a conversation starter, too! Enjoy the compliments you’ll receive and the joy they’ll bring to your table.

Birds Nest Carrot Cake Cupcakes

The perfect blend of flavors and fun, these Birds Nest Carrot Cake Cupcakes are not only a hit with the kids but also a deliciously wholesome treat for everyone. Filled with grated carrots, warm spices, and topped with toasted coconut, they make an excellent dessert for any occasion. Try this easy and delightful recipe tonight!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 12 servings

Course: Desserts

Calories: 210

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup whole 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 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
• 8 oz block of cream cheese, softened
• 1/4 cup maple syrup
• 1/2 tsp vanilla
• 1 1/2 cups unsweetened shredded coconut
• 36 egg-shaped chocolate candies

Equipment

• Oven
• Baking Sheet
• Skillet
• Frying Pan
• Whisk
• Mixing Bowl
• Grater
• Wooden Spoon

Method

 

1. Preheat your oven to 350 degrees F and prepare your muffin pan by lining it with cupcake liners. This is a crucial step to ensure your cupcakes do not stick and come out beautifully. You want to make sure the liners are evenly placed.
2. In a large mixing bowl, whisk together the whole wheat pastry flour, baking soda, baking powder, coconut sugar, salt, cinnamon, nutmeg, and a pinch of ginger. Make sure it’s well combined to ensure the leavening agents work effectively and evenly distribute the spices throughout the cupcakes.
3. In another bowl, whisk together the grated carrot, eggs, maple syrup, unsweetened applesauce, and vanilla extract until everything is well blended. The mixture should be thick and creamy, and the carrots should be evenly mixed in.
4. Now, add the melted and cooled coconut oil to the wet ingredients, stirring gently to combine. It’s important that the oil is not too hot to prevent cooking the eggs!
5. Pour the wet mixture into the dry ingredients and gently fold them together using a spatula. Be careful not to over-mix; you want to stop as soon as the flour is incorporated to keep the cupcakes light and fluffy.
6. Divide the batter evenly among the 12 muffin cups lined with cupcake liners, filling each cup about two-thirds full. This space allows them to rise without overflowing.
7. Place the cupcake tray in the preheated oven and bake for 15 to 17 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them to ensure they do not overbake, resulting in dry cupcakes.
8. Once baked, allow the cupcakes to cool in the pan for about 5 minutes before transferring them to a wire rack. This cooling step is essential to prevent them from becoming soggy.
9. While the cupcakes are cooling, toast the shredded coconut. In a large dry skillet, spread the coconut evenly and cook over medium heat. Stir continuously until it turns golden brown and fragrant to avoid burning. This enhances the flavor significantly.
10. To prepare the frosting, in the bowl of a stand mixer (or using a hand mixer), combine the softened cream cheese, maple syrup, and vanilla and whip on high until the mixture is smooth and creamy. The consistency should be spreadable but not runny.
11. Once the cupcakes are completely cool, frost each one generously with the cream cheese mixture. Use a knife or spatula for a rustic look; there’s no need for a pastry bag unless you want a more polished finish.
12. Sprinkle about 2 tablespoons of the toasted coconut over each cupcake, gently pressing it down to help it adhere to the frosting.
13. Finally, take a little frosting and dab it on the bottom of each egg-shaped chocolate candy. Press three candies into the center of each cupcake to create the nest effect. Your adorable cupcakes are now ready to serve!

Notes

• Tip 1: Store leftover cupcakes in an airtight container in the refrigerator for up to 4 days. Make sure to separate layers with parchment paper to prevent sticking.
• Tip 2: These cupcakes freeze beautifully! Just wrap them individually in plastic wrap, then place them in a freezer-safe container. Thaw for a few hours in the fridge before serving.
• Tip 3: Try adding crushed pineapple to the batter for a tropical twist! It will add moisture and a unique flavor.
• Tip 4: Experiment with different frostings, like a citrus cream cheese frosting or even a chocolate ganache for a richer dessert.
• Tip 5: Adding chopped nuts like walnuts or pecans can give extra crunch and flavor to your cupcakes.

Previous PostApple Crisp

Next Post Lemon Shortbread Cookies

Meet Quinn Taylor

Great food doesn't have to be complicated, it just has to be smart. I focus on streamlining our recipes so you get maximum flavor with minimum stress. I cooked, timed, and tasted this dish multiple times to ensure it fits perfectly into your busy life while still delivering that 'wow' factor.