Carrot Blueberry Cupcakes Recipe

Carrots, blueberries, pineapple and zucchini make an interesting and delicious combination in these unique little cupcake treats.—

Carrot Blueberry Cupcakes

Prep: 35 min.

Bake: 20 min. + cooling

Yield: 16 Servings

     
       

Ingredients

• 1 cup sugar
• 1/2 cup canola oil
• 2 eggs
• 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:
• 1 package (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

 

Directions

• 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 near 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. Sprinkle with nuts if desired. Refrigerate leftovers. Yield: 16 cupcakes.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.