Name: Carrot Blueberry Cupcakes
Prep time: 35 min
Cook time: 35 min
Yield: 1
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 -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Carrot Blueberry Cupcakes

1. 1 cup sugar -

2. 1/2 cup canola oil -

3. 2 large eggs, room temperature -

4. 1 teaspoon vanilla extract -

5. 1-1/2 cups all-purpose flour -

6. 1 teaspoon baking powder -

7. 1 teaspoon ground cinnamon -

8. 1/2 teaspoon baking soda -

9. 1/2 teaspoon salt -

10. 1 cup finely shredded carrots -

11. 3/4 cup grated zucchini -

12. 1/2 cup unsweetened crushed pineapple, drained -

13. 1 cup fresh or frozen unsweetened blueberries -

14. Frosting: -

15. 3 ounces cream cheese, softened -

16. 1/4 cup butter, softened -

17. 2-1/2 cups confectioners' sugar -

18. 1 teaspoon vanilla extract -

19. 1/2 cup chopped pecans, optional -

20. Fresh blueberries, optional -

How to cook deliciously - Carrot Blueberry Cupcakes

1. Stage

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. Stage

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. Stage

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.