Carrot Blueberry Cupcakes
Carrots, blueberries, pineapple and zucchini make an interesting and delicious combination in these unique little treats.—Patricia Kile, Elizabethtown, Pennsylvania.
Ingredients
- 1 cup sugar
- 1/2 cup canola oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup finely shredded carrots
- 3/4 cup grated zucchini
- 1/2 cup unsweetened crushed pineapple, drained
- 1 cup fresh or frozen unsweetened blueberries
- frosting:
- 3 ounces cream cheese, softened
- 1/4 cup butter, softened
- 2-1/2 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans, optional
- Fresh blueberries, optional
Directions
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1In a large bowl, beat the sugar, oil, eggs and vanilla. In another large bowl, combine the flour, baking powder, cinnamon, baking soda and salt; gradually beat into sugar mixture until blended. Stir in the carrots, zucchini and pineapple. Fold in blueberries.
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2Fill paper-lined muffin cups two-thirds full. Bake at 375° until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
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3For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost cupcakes. If desired, top with nuts and fresh blueberries. Refrigerate leftovers.
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