What better way to celebrate Easter than with these gluten free bird’s nest carrot cake cupcakes! Made with deliciously moist carrot cake, topped with a perfectly tangy cream cheese frosting, toasted coconut, Mariani walnuts, and candy coated chocolate mini eggs. The perfect Easter treat that’s simple to make and incredibly delicious.
(links below are the gluten free & celiac safe products I used in this recipe)
- 1 1/2 cups gluten free 1:1 flour
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/8 teaspoon clove
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup refined coconut oil, melted
- 1 cup coconut sugar
- 1/4 cup unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 3 eggs, room temperature
- 2 cups freshly grated carrots (medium grate)
- 1/2 cup chopped Mariani walnuts
- 1/4 cup shredded unsweetened coconut
cream cheese frosting
- 1/4 cup unsalted butter, room temperature
- 4 ounces cream cheese, softened
- 1 1/2 cups powdered sugar
- 3/4 teaspoon pure vanilla extract
- pinch of fine sea salt
Preheat oven to 350 degrees. Line a muffin pan with paper liners. Set aside.
In a medium bowl, whisk together gluten free 1:1 flour, cinnamon, nutmeg, ginger, clove, baking powder, baking soda, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, combine the melted coconut oil and coconut sugar. Beat on medium speed for one minute. Scrape down the sides and bottom of the bowl. Add the applesauce and vanilla extract, mix to combine.
With the mixer on medium speed, add the eggs, one at a time, mixing until just incorporated between each addition. Scrape down the sides and bottom of the bowl, then mix on medium speed for 1 minute.
With the mixer on low speed, add the flour mixture, mix until combined. Fold in the carrots, walnuts, and shredded coconut.
Divide batter evenly into muffin liners. Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.
Allow cupcakes to cool in muffin pan for 5 minutes then transfer to a wire rack to cool completely.
While the cupcakes are cooling, toast the coconut and walnuts. Place a large skillet over medium-low heat and add shredded coconut. Stir frequently, until the coconut is fragrant and golden brown, about 5 minutes. Remove from heat and place in a small bowl. Repeat with the walnuts. Set aside.
Make the cream cheese frosting. Using a hand mixer, beat the butter and cream cheese on medium speed until smooth. Add the powdered sugar, vanilla extract, and salt. Beat until completely smooth and creamy, about 1 to 2 minutes.
Using a butter knife, frost each cupcake with cream cheese frosting. Sprinkle toasted coconut and walnuts over the top. Place 3 Easter candy-coated mini eggs in the center.