Carrot Blueberry Cupcakes
“Carrots, blueberries, pineapple and zucchini make an interesting and delicious combination in these unique little treats.” —Patricia Kile, Elizabethtown, Pennsylvania.
| Servings | Prep Time | Cook Time |
| 16cupcakes | 35minutes | 20minutes + cooling |
| Servings | Prep Time |
| 16cupcakes | 35minutes |
| Cook Time |
| 20minutes + cooling |
Ingredients
- Cupcakes:
- 1 cup sugar
- 1/2 cup canola oil
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1-1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp 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 confectioner's sugar
- 1 tsp vanilla extract
- 1/2 cup chopped pecans optional
- fresh blueberries optional
Portions: cupcakes
Units:
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Ingredients
Portions: cupcakes
Units:
|
Instructions
- In a small 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.
- Fill paper-lined muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- For 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.
Recipe Notes
Nutrition Facts
1 each: 294 calories, 13g fat (4g saturated fat), 40mg cholesterol, 189mg sodium, 44g carbohydrate (33g sugars, 1g fiber), 3g protein.
