Carrots, blueberries, pineapple and zucchini make an interesting and delicious combination in these unique little treats.—Patricia Kile, Elizabethtown, Pennsylvania.
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
Instructions
1In a large 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.
2Fill 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.
3For 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.
