Carrot Blueberry Cupcakes

“Carrots, blueberries, pineapple and zucchini make an interesting and delicious combination in these unique little treats.” —Patricia Kile, Elizabethtown, Pennsylvania.

Carrot Blueberry CupcakesPhoto: Taste of Home
Servings Prep Time Cook Time
16cupcakes 35minutes 20minutes + cooling
Servings Prep Time
16cupcakes 35minutes
Cook Time
20minutes + cooling
Portions: cupcakes
Portions: cupcakes
  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 in 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. If desired, top with nuts and fresh blueberries. Refrigerate leftovers.
Recipe Notes

Nutrition Facts

1 each: 294 calories, 13g fat (4g saturated fat), 40mg cholesterol, 189mg sodium, 44g carbohydrate (33g sugars, 1g fiber), 3g protein.