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Ingredients

• ✓ chocolate egg candy
• jelly bean
• coconut
• milk
• powdered sugar
• lemon curd
• butter
• cream cheese
• vanilla
• egg
• applesauce
• canola oil
• carrot
• salt
• nutmeg
• baking soda
• baking powder
• cinnamon
• sugar
• all-purpose flour
• baking cup

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with baking cups.
2. 2 Whisk flour, white sugar, cinnamon, baking powder, baking soda, nutmeg, and salt together in a large bowl until well combined; set aside.
3. 3 Combine carrots, oil, applesauce, egg, and vanilla extract in a bowl until well mixed; mix into flour mixture just until combined. Divide batter among the prepared muffin cups.
4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 16 to 18 minutes. Cool cupcakes in the muffin tins for 5 minutes, then transfer to a wire rack to cool completely.
5. 5 Beat cream cheese, butter, and lemon curd together in a large bowl with an electric mixer on medium-high speed until smooth. Gradually add 1 ½ cups confectioners' sugar, beating well. Beat in 2 teaspoons milk. Gradually beat in remaining 1 ½ cups confectioners' sugar. Beat in additional milk, 1 teaspoon at a time, to reach spreading consistency if needed.
6. 6 Spread frosting onto cooled cupcakes, reserving a small amount of frosting. Place coconut flakes on top frosting to make "nests." Lightly dip jelly beans (or candy eggs) into reserved frosting; place into "nests."

By Reynolds KitchensR