Carrot Blueberry Cupcakes |
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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 16 |
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Carrots, blueberries, pineapple and zucchini make an interesting and delicious combination in these unique little treats.âPatricia Kile, Elizabethtown, Pennsylvania. Ingredients:
1 cup sugar |
1/2 cup canola oil |
2 eggs |
1 teaspoon vanilla extract |
1-1/2 cups king arthur unbleached 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: |
1 package (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 |
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° for 18-22 minutes or until a toothpick inserted near 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 confectionersâ sugar and vanilla; beat until smooth. Frost cupcakes. Sprinkle with nuts if desired. Refrigerate leftovers. Yield: 16 cupcakes.
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