Ingredients

For the Cupcakes: 3 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 2 teaspoons cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1 cup vegetable oil 3/4 cup buttermilk 4 large eggs 1 cup granulated sugar 1 cup firmly packed light brown sugar 1 tablespoon pure vanilla extract 1 pound carrots, peeled, grated (3 1/2 cups packed) 2 cups chopped walnuts 1 cup sweetened, shredded coconut 1 cup drained canned crushed pineapple For the Icing: 1/2 cup unsalted butter, softened 1 8-ounce package cream cheese, softened 1 teaspoon grated orange zest 1 teaspoon pure vanilla extract 4 cups (1 pound) confectioners' sugar, sifted For the Decorating: 3 cups coconut Liquid or paste food coloring 72 jelly beans, in assorted colors 24 red licorice or other fruit-flavored whips

Description

Easter Basket Cupcakes, Recipe

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