Menu
Carrot Cupcakes Carrot Cupcakes
Carrot Cake Cupcakes Carrot Cake Cupcakes
Maple Carrot Cupcakes Maple Carrot Cupcakes
Carrot Cheesecake Muffins Carrot Cheesecake Muffins
Blueberry Angel Cupcakes Blueberry Angel Cupcakes
Carrot Fruitcake Carrot Fruitcake
Carrot Cupcakes with Cream Cheese Frosting Carrot Cupcakes with Cream Cheese Frosting
Carrot Cake Pancakes Carrot Cake Pancakes
Carrot Cheesecake Carrot Cheesecake
Blueberry Cheesecake Blueberry Cheesecake
Chocolate Orange Cupcakes Chocolate Orange Cupcakes
Carrot Muffins Carrot Muffins
Strawberry Lemon Cupcakes Strawberry Lemon Cupcakes
Cheesecake Pumpkin Muffins Cheesecake Pumpkin Muffins
Strawberry Cheesecake Cupcakes Strawberry Cheesecake Cupcakes
Frosted Banana Cupcakes Frosted Banana Cupcakes
Chocolate Zucchini Cupcakes Chocolate Zucchini Cupcakes
Moist Carrot Cupcakes Moist Carrot Cupcakes
Peanut Butter Cup Chocolate Cupcakes Peanut Butter Cup Chocolate Cupcakes
Walnut Banana Cupcakes Walnut Banana Cupcakes

Carrot Blueberry Cupcakes

11 reviews
Test Kitchen Approved
Total Time

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

Makes

16 cupcakes

Updated: Apr. 28, 2022
Carrots, blueberries, pineapple and zucchini make an interesting and delicious combination in these unique little treats.—Patricia Kile, Elizabethtown, Pennsylvania.
Carrot Blueberry Cupcakes
Carrot Blueberry Cupcakes Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 1 cup sugar
  • 1/2 cup canola oil
  • 2 large eggs, room temperature
  • 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:
  • 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
  • Fresh blueberries, 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° 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.
  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.