Moist Carrot and Blueberry Cupcakes with Creamy Frosting
Indulge in these moist and flavorful cupcakes featuring a delightful blend of carrots, blueberries, pineapple, and zucchini. Topped with a creamy frosting and optional pecans and fresh blueberries for a delightful finishing touch.
Instructions
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1
Preheat oven to 375°F. In a small bowl, beat the sugar, oil, eggs, and vanilla until well combined.
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2
In a large bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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3
Fold in the shredded carrots, grated zucchini, and drained crushed pineapple. Gently fold in the fresh or frozen blueberries.
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4
Fill paper-lined muffin cups two-thirds full. Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
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5
For the frosting, in a large bowl, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners' sugar and vanilla, beating until smooth.
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6
Frost the cooled cupcakes. If desired, top with chopped pecans and fresh blueberries. Refrigerate any leftovers.
Nutrition Information
Per serving (based on 12 servings)
Nutrition information is automatically calculated and should be considered an estimate.
