Carrot Blueberry Cupcakes
TOTAL TIME: Prep: 35 min. Bake: 20 min. + cooling
YIELD: 16 cupcakes.
Carrots, blueberries, pineapple and zucchini make an interesting and delicious combination in these unique little treats.—Patricia Kile, Elizabethtown, Pennsylvania.
Ingredients
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1 cup sugar
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1/2 cup canola oil
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2 large eggs, room temperature
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1 teaspoon vanilla extract
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1-1/2 cups all-purpose flour
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1 teaspoon baking powder
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1 teaspoon ground cinnamon
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 cup finely shredded carrots
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3/4 cup grated zucchini
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1/2 cup unsweetened crushed pineapple, drained
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1 cup fresh or frozen unsweetened blueberries
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FROSTING:
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3 ounces cream cheese, softened
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1/4 cup butter, softened
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2-1/2 cups confectioners' sugar
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1 teaspoon vanilla extract
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1/2 cup chopped pecans, optional
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Fresh blueberries, optional
Directions
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1.
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.
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2.
Fill 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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3.
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.
Nutrition Facts
1 cupcake: 294 calories, 13g fat (4g saturated fat), 40mg cholesterol, 189mg sodium, 44g carbohydrate (33g sugars, 1g fiber), 3g protein.
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