Instructions

1. Preheat oven to 35o degrees F and line a muffin pan with cupcake liners.
2. In a large bowl, whisk together whole wheat pastry flour, baking soda, baking powder, coconut sugar, salt and spices; set aside.  In a smaller bowl, whisk together grated carrot, eggs, maple syrup, applesauce and vanilla until all combined.  Then mix in the coconut oil, making sure it’s melted and cooled before mixing with the rest of the ingredients.
3. Add the wet ingredients to the flour mixture and mix with a spatula until just combined, being careful not to over-mix the batter.  Divide the batter evenly between 12 muffins cups lined with cupcake liners (or you could spray them with non-stick spray), making sure to fill each cup about 2/3rds full.
4. Pop the cupcakes in the oven and bake for 15 to 17 minutes, or until a toothpick inserted comes out clean, then let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack.
5. Toast the coconut.  While the cupcakes are baking, add the shredded coconut to a large dry skillet (no need for oil!) and cook over medium heat, making sure the coconut is in an even layer in the pan.  Continuously stir the coconut in the skillet until golden brown and fragrant, being careful not to let the the coconut burn.
6. Make the frosting.  In the bowl of your stand mixer (or you could use a hand mixer), combine softened cream cheese, maple syrup and vanilla and whip on high until smooth.
7. Once your cupcakes are completely cool, frost each cupcake using a knife or spatula (no need to use a pastry bag to make them look pretty since we’re going to be coating them in coconut!), then sprinkle toasted coconut over each cupcake (about 2 Tbsp each), pressing down slightly so that the coconut sticks to the frosting.
8. Place a little bit of frosting onto the bottom of each egg-shaped candy and press into the center of each cupcake.  You’ll need 3 candies per cupcake.  Serve and enjoy!