step 1

Preheat oven to 350 degrees. Line a muffin pan with paper liners. Set aside.

step 2

In a medium bowl, whisk together gluten free 1:1 flour, cinnamon, nutmeg, ginger, clove, baking powder, baking soda, and salt. 

step 3

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. 

step 4

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.

step 5

With the mixer on low speed, add the flour mixture, mix until combined. Fold in the carrots, walnuts, and shredded coconut.

step 6

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.

step 7

Allow cupcakes to cool in muffin pan for 5 minutes then transfer to a wire rack to cool completely. 

step 8

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.

step 9

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.

step 10

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.