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Carrot Blueberry Cupcakes

Carrot Blueberry Cupcakes
Carrots, blueberries, pineapple and zucchini make an interesting and delicious combination in these unique little treats.—Patricia Kile, Elizabethtown, Pennsylvania.
16 ServingsPrep: 35 min. Bake: 20 min. + cooling

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 DOLE® Crushed Pineapple in 100% Pineapple Juice, 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
© Taste of Home 2013

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Carrot Blueberry Cupcakes (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013