Carrot Blueberry Cupcakes
Total TimePrep: 35 min. Bake: 20 min. + cooling
I have made these lovely little treasures several times. This recipe is the favorite cupcake recipe in my family. Love it with or without the frosting. When I use frosting, I cut the sugar by 50% and I truly believe that it is plenty of sweetness.
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.
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.
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!
This is a great recipe, but if blueberries are expensive, I substitute craisins. I also make it into a cake. Very popular!!
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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!
This has got to be the all-time favorite new recipe for friends and family this summer! I changed it up a bit though. I didn't have crushed pineapple so I used apple sauce instead and it is to die for! It is so moist and yummy with or with out the frosting. We like big cupcakes so we fill closer to 3/4 full and end up with 12. It also means only one round in the oven!
I skipped the frosting and everyone loved them!
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