For a baby shower I attended recently, I was asked by the new mom to make one of her comfort foods — carrot pineapple cupcakes with cream cheese icing. And NO NUTS! I stumbled across pretty much the best recipe ever, and was asked to share the recipe by many friends.
What makes these cupcakes so delicious is that about half of the batter is chopped carrots and crushed pineapple. Combined with some oil, these cupcakes are amazingly moist. You have to hold them carefully to frost them because they are so moist that they are delicate to the touch. I’ve made the recipe twice and they were equally good the second time. This recipe is a keeper.
Since you are all technologically competent, I’m just going to share the link from allrecipes.com for the best Carrot Pineapple Cupcakes ever.