Cart total: $ 0.00
Steps to Complete
Preheat oven to 350-degrees. Place cupcake liners in standard sized muffin tin. Spray each cup with cooking spray and set aside.
Whisk together dry ingredients, flour, cookie crumbs, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
Blend together sugar, brown sugar, and eggs for 1 minute on medium speed, until slightly pale. Mix in applesauce and vanilla. Slowly, blend the oil into the sugar mixture.
Mix half of the dry ingredients into the batter. Add shredded carrot to the remaining half of dry ingredients, stirring to coat. Pour flour-carrots combo into batter and stir just until all dry flour is moistened.
Fill lined muffin pan 3/4 full. Bake for 19-21 minutes. Cool cupcakes in pan for a few minutes, before transferring to cooling rack to cool completely.
While cakes are cooling, prepare frosting. In a medium-sized bowl, combine butter and cream cheese with mixer on high speed for 3 minutes or until smooth and fluffy. Add powdered sugar and mix until well combined. Add vanilla. Mix in enough heavy cream to get the desired frosting consistency. Transfer frosting to a piping bag and pipe onto cupcakes.
Decorate frosted cupcakes with additional Piroucrisp crumbs, toasted coconut, and a chocolate egg.