Sunday, December 11, 2011

Carrot Blueberry Cupcakes

This last summer I held a bake sale to help with the clean up efforts in Japan after the 9.0 earth quake followed by the huge tsunami that hit on April 7, 2011.
They're a very moist cake, but I probably would have preferred them without the addition of zucchini.

Carrot Blueberry Cupcakes
recipe from Taste of Home: Cupcakes for Every Season


1 cup sugar
1/2 cup canola oil
2 eggs
1 tsp vanilla extract
1 -1/2 cups all purpose flour
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1 cup finely shredded carrots
3/4 cup zucchini
1/2 cup unsweetened crushed pineapple, drained
1 cup fresh or frozen unsweetened blueberries

1 package (3 oz) cream cheese softened
1/4 cup butter, softened
2 -1/2 cups confectioners sugar
1 tsp vanilla extract
1/2 cup chopped pecans, optional


  1. Preheat oven to 375*f
  2. 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. 
  3. Stir in the carrots, zucchini and pineapple. Fold in blueberries.
  4. Fill paper-lined muffin cups two-thirds full. bakes for 18-22 minutes or until a toothpick inserted near the center comes out clean.
  5. Cool for 10 minutes before removing from pans to wire rack to cool completely.

For Frosting:
  1. In a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cupcakes. 
  2. Sprinkle with nuts if desired. Refrigerate leftovers.

Note: If using blueberries, use without thawing to avoid discoloring the batter.
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