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.
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.
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.
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!
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.
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.
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.
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.
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.
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.
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.
Sprinkle about 2 tablespoons of the toasted coconut over each cupcake, gently pressing it down to help it adhere to the frosting.
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!
