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CARROT CAKE CUPCAKES: 4-EGGS, ¾-Cup Olive OIL, ½-Cup APPLESAUCE, 1-Cup SUGAR, 1-Cup BROWN Sugar, 8-oz. Can Crushed PINEAPPLE, well-drained, 2-tsp VANILLA, 2-Cups FLOUR, 2-tsp Baking SODA, 2-tsp Baking POWDER, ½-tsp SALT, 2-tsp CINNAMON, ¼-tsp NUTMEG, ¼-tsp Ground CLOVES, 3-Cups Grated CARROTS, 1-Cup Chopped PECANS For Garnish. FROSTING: ½-Cup Softened BUTTER, 8 oz Softened Cream CHEESE, 4-Cups POWDERED Sugar, ½-tsp VANILLA, ¾-tsp Ground CINNAMON, MILK, Toasted Chopped

Carrot Cupcakes - beautiful presentation and perfect for a Peter Rabbit themed baby shower | by Cintamani ;-) on Flickr.

Life is all about the Sprinkles - Chris Mott - Find Your Sprinkles -

The best chocolate cupcakes ever! I Heart Nap Time | I Heart Nap Time - Easy recipes, DIY crafts, Homemaking

I like this presentation for Easter, just using my regular carrot cake recipe.

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