PINEAPPLE CARROT CUPCAKES

 It's a mild winter's day in Texas!

Hope you are all having a beautiful start to your Sunday!
I have been blessed with new blogging friends the past few days and
that has created a very happy state of mind!
Thank you for visiting Estelle's and
I look forward to having new blogs to visit!

 

 

Sunday evening means looking forward with anticipation to another episode of Downton Abbey! Is Edith going to be unlucky in love forever? Will Mary be able to soften her heart and show love and affection to Baby George? And....I just know that Anna will finally tell her Mr. Bates about her awful assault. I do believe my favorite couple will always be Mrs. Hughes and Carson....isn't she such a wise woman?

Now I am most certain you are going to enjoy a hot cup of delicious winter tea

while watching Downton?

Doesn't a Pineapple Carrot Cupcake sound scrumptious to serve with tea?

Florida's Escambia Bay State Fair 1st place cupcakes!

 

 

Pineapple Carrot Cupcakes

2 cups all-purpose flour
2 teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
2 cups sugar
1½ cups vegetable oil
4 eggs
2 cups grated carrots
1(8¾-ounce) can crushed pineapple

Preheat oven to 350 degrees. Sift flour, baking powder, soda, salt and cinnamon. Add sugar, oil and eggs. Mix well. Stir in carrots and pineapple until well blended. Bake 18 to 22 minutes.

The Frosting

½ cup butter, room temperature
8 ounces cream cheese, room temperature
1 teaspoon vanilla
1 pound powdered sugar, sifted

Blend butter, cream cheese and vanilla. Gradually beat in sugar until smooth.