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Carrot Blueberry Cupcakes Recipe

Carrot Blueberry Cupcakes Recipe photo by Taste of Home

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Carrots, blueberries, pineapple and zucchini make an interesting and delicious combination in these unique little treats.—Patricia Kile, Elizabethtown, Pennsylvania.

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Carrot Blueberry Cupcakes Recipe

Prep: 35 min. Bake: 20 min. + cooling

Yield: 16 Servings

35 20 55

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.

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Originally published as Carrot Blueberry Cupcakes in Taste of Home Recipe Card Collection Winter 2010 Winter 2010, p95

Sweet White Wine

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

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Reviews for Carrot Blueberry Cupcakes

Carrot Blueberry Cupcakes

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Reviewed on Apr. 15, 2013 by juliemcbride

I have made this many times. I even made it as a cake by using a glass 9X13 baking dish and cooking on 325 for about 35 minutes.

Reviewed on Mar. 20, 2013 by darcod

I made this recipe substituting craisins for the blueberries and got rave reviews in the office. I will make them again and try the applesauce substitution and try it with blueberries. I skipped the frosting; I might try a struesel topping. These were moist and flavorful.

Reviewed on Dec. 09, 2012 by nwalker52

I made these as cupcakes. Fantastic. I am going to make it into a birthday cake for my soon to be 4 year old twin grandsons. They loved the cupcakes and have asked for this for their birthday. Smart boys!

Reviewed on Nov. 27, 2012 by KathyMcDonald

This is a great recipe, but if blueberries are expensive, I substitute craisins. I also make it into a cake. Very popular!!

Reviewed on Sep. 04, 2012 by JenfromFlag

I wasn't real sure as I was adding all of these ingredients in the mixing bowl but they turned out great. I made them as muffins and left off the frosting. They were a huge hit with multiple people. Great flavor and good for your too!

Reviewed on Sep. 03, 2012 by heinmm

This has got to be the all-time favorite new recipe for friends and family this summer! I changed it up a bit though. I didn't have crushed pineapple so I used apple sauce instead and it is to die for! It is so moist and yummy with or with out the frosting. We like big cupcakes so we fill closer to 3/4 full and end up with 12. It also means only one round in the oven!

Reviewed on Aug. 28, 2012 by dvhenning

I skipped the frosting and everyone loved them!

Reviewed on Aug. 26, 2012 by HBSsurvivor

Fantastic. What a great way to use fresh garden carrots and zucchini.

Reviewed on Aug. 24, 2012 by FrHornist

It's really tasty even with less sugar and no frosting.

Reviewed on Aug. 22, 2012 by mjounan

Was looking for a new, different muffin recipe to make for my hubby this weekend. I have everything I need to make these - thank you!

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