Carrot Blueberry Cupcakes Recipe
Carrot Blueberry Cupcakes Recipe photo by Taste of Home

Carrot Blueberry Cupcakes Recipe

Publisher Photo
Carrots, blueberries, pineapple and zucchini make an interesting and delicious combination in these unique little treats.—Patricia Kile, Elizabethtown, Pennsylvania.
TOTAL TIME: Prep: 35 min. Bake: 20 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 35 min. Bake: 20 min. + cooling
MAKES: 16 servings

Ingredients

  • 1 cup sugar
  • 1/2 cup canola oil
  • 2 eggs
  • 1 teaspoon McCormick® Pure 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 McCormick® Pure Vanilla Extract
  • 1/2 cup chopped pecans, optional

Directions

  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.
  2. 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.
  3. 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.

Reviews for Carrot Blueberry Cupcakes

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 15, 2013

"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."

MY REVIEW
Reviewed Mar. 20, 2013

"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."

MY REVIEW
Reviewed Dec. 9, 2012

"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!"

MY REVIEW
Reviewed Nov. 27, 2012

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

MY REVIEW
Reviewed Sep. 4, 2012

"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!"

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