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!!