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Carrot Blueberry Cupcakes

Name: Carrot Blueberry Cupcakes
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 16 cupcakes.
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

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 Recipe photo by Taste of Home

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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

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° 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.
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.

Carrot Blueberry Cupcakes

Ingredients

Directions

Nutrition Facts

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