Carrot Blueberry Cupcakes

Why You’ll Love This Recipe

These Carrot Blueberry Cupcakes are the perfect harmony of flavors. The natural sweetness of the carrots and the burst of blueberries bring a refreshing twist to classic carrot cake cupcakes. The moist texture, combined with the smooth, tangy cream cheese frosting, creates a dessert that is both indulgent and satisfying. The added zucchini and pineapple enhance the moisture and depth of flavor, making each bite irresistible.

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven and prepare the pans: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. Mix the wet ingredients: In a large bowl, whisk together sugar, canola oil, eggs, and vanilla extract until well combined.
3. Add the dry ingredients: In another bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
4. Incorporate the vegetables and fruit: Fold in the finely shredded carrots, grated zucchini, drained crushed pineapple, and blueberries. Mix gently to distribute evenly.
5. Fill the cupcake tin: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
6. Bake the cupcakes: Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
7. Prepare the frosting: While the cupcakes are cooling, beat together the cream cheese and butter in a medium bowl until smooth. Gradually add the confectioners’ sugar, 1/2 cup at a time, until smooth and creamy. Stir in vanilla extract.
8. Frost the cupcakes: Once the cupcakes are fully cooled, spread a generous amount of frosting on top of each cupcake.
9. Add the finishing touches: If desired, sprinkle with chopped pecans and top with fresh blueberries for an extra burst of flavor and texture.

Servings and Timing

• Servings: 12 cupcakes
• Total Time: 45 minutes (including baking and cooling time)

Variations

• Dairy-Free Version: To make these cupcakes dairy-free, substitute the cream cheese and butter in the frosting with dairy-free alternatives like vegan cream cheese and margarine.
• Spices: Add a pinch of ground nutmeg or ginger to the batter for extra warmth and depth of flavor.
• Nuts: You can add chopped walnuts or almonds to the cupcake batter for some added crunch and texture.
• Frosting Flavor: For a change, you can try a lemon frosting or a simple whipped cream topping for a lighter finish.

Storage/Reheating

Store leftover Carrot Blueberry Cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week. If you prefer to make them ahead, the cupcakes can be frozen (without frosting) for up to 3 months. Thaw them at room temperature and then frost just before serving.

FAQs

Can I use frozen blueberries in this recipe?

Yes, frozen blueberries work perfectly in this recipe. Just be sure to fold them in gently to prevent the batter from turning blue.

Can I substitute the zucchini with another vegetable?

Yes, you can replace the zucchini with finely grated apples or even pumpkin puree for a different twist on flavor and texture.

How can I make the cupcakes moister?

Adding extra fruit, such as mashed banana or applesauce, can help increase moisture. However, be mindful not to make the batter too runny.

Can I make mini cupcakes instead of regular-sized ones?

Yes, you can make mini cupcakes by reducing the baking time. Bake mini cupcakes for 12-15 minutes or until a toothpick comes out clean.

What if I don’t have pecans for the frosting topping?

You can omit the pecans or replace them with other nuts like walnuts or almonds, or even coconut flakes for extra texture.

How do I prevent the blueberries from sinking to the bottom?

To prevent the blueberries from sinking, toss them lightly in a little bit of flour before adding them to the batter. This helps them stay suspended throughout the cupcake.

Can I make the frosting ahead of time?

Yes, you can make the frosting a day ahead. Just store it in an airtight container in the refrigerator, and give it a quick stir before frosting the cupcakes.

Is there a way to make the cupcakes less sweet?

If you prefer a less sweet cupcake, you can reduce the sugar in the batter by 1/4 cup, and use a lighter hand with the frosting.

Can I use a different type of oil?

Yes, you can substitute the canola oil with vegetable oil, coconut oil, or even avocado oil for a different flavor.

How do I know when the cupcakes are done baking?

The cupcakes are done when a toothpick inserted into the center comes out clean or with just a few crumbs. Be sure not to over-bake, as they can dry out.

Conclusion

These Carrot Blueberry Cupcakes are a fresh, flavorful twist on a classic favorite. The combination of sweet carrots, juicy blueberries, and moist zucchini creates a perfectly balanced treat that will have everyone coming back for more. Whether you’re hosting a party, preparing a special dessert, or just enjoying a homemade snack, these cupcakes are sure to be a hit with friends and family.

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