Pineapple Carrot Cupcakes | These Pineapple Carrot Cupcakes make the perfect Spring or Easter Dessert! Two of the most popular classic flavors in a carrot cake are pineapple and carrots. When combined they make the ultimate moist and tender cupcake. Top that delicious cupcake with a super fluffy creamy cream cheese frosting and roll the edges in chopped walnuts and you have a masterpiece!
Make extra because your guest will want to take some home!
This year these Pineapple Carrot Cupcakes will be adorning my Brunch table, because even though it’s brunch you still need a yummy dessert! If you need help on how to put together a brunch table click HERE—->>>> HOW TO BUILD A SPRING BRUNCH BUFFET.
Here’s a little history lesson about the “carrot cake”. There’s not a lot known about when or where the original carrot cake appeared. Most think it evolved from the Carrot Pudding of medieval times. What we do know is that during the middle ages sugar and other sweeteners were difficult or too expensive to come by in Britain. So carrots had become a sugar substitute. Carrot cake recipes occur as early as 1827. Now, you know. ♥
Carrot cake is always a popular dessert. Whether it’s for a potluck, family gathering or a holiday. It’s always the first dessert to be eaten. This makes my 12th recipe using my version of carrot cake. From cookies, donuts, cake pops and more. If you would like to see all my carrot cake creations CLICK HERE—->>>> CARROT CAKE.
MORE CARROT CAKE CREATIONS
CARROT CAKE COOKIES 2. BAKED CARROT CAKE DONUTS 3. MINI CARROT CAKES
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