Name: Pineapple Carrot Cupcake
Ingredients: 2 ½ cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; ½ teaspoon salt; 1 ½ teaspoons ground cinnamon; ½ teaspoon ground cloves; ½ teaspoon ground ginger; ½ teaspoon ground nutmeg; 1 cup of coconut oil; 1 ¼ cup brown sugar; ⅓ cup granulated sugar; 4 large eggs; 1 teaspoon pure vanilla extract; 2 cups of carrots blended but chunky (using chopped mode on your blender, It gives batter more moisture); 1 cup crushed pineapple or fresh pineapple (chopped in blender); 1 cup chopped walnuts; 8 ounces full-fat block cream cheese (softened to room temperature); 1/2 cup unsalted butter (softened to room temperature.); 3 ¼ cups confectioners’ sugar; 1 teaspoon pure vanilla extract; 1/8 teaspoon salt; 9 oz. bag of Jelly belly Jelly beans.; 8 oz. bag of Cadbury mini eggs.; 1 cup of shredded coconut.; 1 cup of chopped walnuts

Pineapple Carrot Cupcake

Pineapple Carrot Cupcakes - This dish was inspired by our neighbors Silkies. They are little fluffy chickens and are about as adorable as any Easter bunny. Especially when they lay their eggs. So our take on Easter is a little Silkie nest with Easter Silkie eggs.

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Ingredients

Pineapple Carrot Cupcakes

2 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground ginger
½ teaspoon ground nutmeg
1 cup of coconut oil
1 ¼ cup brown sugar
⅓ cup granulated sugar
4 large eggs
1 teaspoon pure vanilla extract
2 cups of carrots blended but chunky (using chopped mode on your blender, It gives batter more moisture)
1 cup crushed pineapple or fresh pineapple (chopped in blender)
1 cup chopped walnuts

Cream Cheese Frosting

8 ounces full-fat block cream cheese (softened to room temperature)
1/2 cup unsalted butter (softened to room temperature.)
3 ¼ cups confectioners’ sugar
1 teaspoon pure vanilla extract
1/8 teaspoon salt

Decorations

9 oz. bag of Jelly belly Jelly beans.
8 oz. bag of Cadbury mini eggs.
1 cup of shredded coconut.
1 cup of chopped walnuts

Instructions

Gather your ingredients
Preheat the oven to 350°F.
2. Prepare cupcake tins on a parchment lined pan and have scoop ready to go.
3. Whisk the flour, baking powder, baking soda, salt, cinnamon, and other spices together in a large bowl. Set aside.
Whisk the oil, brown sugar, granulated sugar, eggs, and vanilla together in a medium bowl.
Pour the wet ingredients into the dry ingredients and whisk until combined.
Fold in the carrots, pineapples, and walnuts
Scoop batter into cupcake tins. Bake for 20 minutes. Baking times vary, so keep an eye on yours. The cupcakes are done when a toothpick inserted in the center comes out clean.
Remove the cupcakes from the oven and set on a wire rack. Allow to cool completely. While the cupcakes are cooling you can start on the frosting.
In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy.
Add confectioners’ sugar, vanilla, and salt.
Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes
Place the frosting in a piping bag. Refrigerate for 30 minutes before serving. This helps set the frosting and makes the piping easier.
Decorate cupcakes by piping the entire top with frosting.
Using a spoon sprinkle chopped walnuts around the side.
Now place coconut shavings on top of frosting.
Decorate with Easter egg candies
Enjoy!!