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Carrot Blueberry Cupcakes

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Carrot Blueberry Cupcakes are a delicious twist on the classic carrot cake, blending sweet carrots and juicy blueberries with a creamy frosting. Moist, flavorful, and perfect for any occasion, these cupcakes are sure to be a crowd-pleaser with their balance of sweetness and texture.

Ingredients

1 cup sugar

½ cup canola oil

2 large eggs (room temperature)

1 teaspoon vanilla extract

1–½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon baking soda

½ teaspoon salt

1 cup finely shredded carrots

¾ cup grated zucchini

½ cup unsweetened crushed pineapple (drained)

1 cup fresh or frozen unsweetened blueberries

For the Frosting:

3 ounces cream cheese (softened)

¼ cup butter (softened)

2–½ cups confectioners’ sugar

1 teaspoon vanilla extract

½ cup chopped pecans (optional)

Fresh blueberries (optional)

Instructions

  • Preheat the oven and prepare pans: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

  • Mix the wet ingredients: In a large bowl, whisk together sugar, canola oil, eggs, and vanilla extract until combined.

  • Add dry ingredients: In another bowl, whisk together flour, baking powder, cinnamon, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and stir until combined.

  • Incorporate the vegetables and fruit: Gently fold in the carrots, zucchini, pineapple, and blueberries until evenly mixed.

  • Fill the cupcake tin: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

  • Bake the cupcakes: Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

  • Make the frosting: Beat together cream cheese and butter until smooth. Gradually add powdered sugar, ½ cup at a time, until smooth. Stir in vanilla extract.

  • Frost the cupcakes: Once cooled, frost the cupcakes generously with the cream cheese frosting.

  • Finish with toppings: Optionally, sprinkle with chopped pecans and fresh blueberries for added flavor and texture.

Notes

Dairy-Free Version: Use dairy-free cream cheese and margarine for the frosting.

Spices: Add ground nutmeg or ginger for extra warmth and depth.

Nuts: Add walnuts or almonds to the batter for a bit of crunch.

Frosting Flavor: Try lemon frosting or whipped cream for a lighter topping.

Find it online: https://justsosavory.com/carrot-blueberry-cupcakes/