Carrot Blueberry Cupcakes

Name: Carrot Blueberry Cupcakes
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 16
Cuisine: American
Ingredients: 1 teaspoon baking powder; 1 teaspoons baking soda; 237 milliliters fresh or frozen unsweetened blueberries; 59 milliliters butter, softened; 118 milliliters canola oil; 237 milliliters finely shredded carrots; 473 milliliters confectioners sugar; 85 grams package cream cheese, softened; 2 eggs; 237 milliliters all-purpose flour; 1 teaspoon ground cinnamon; 118 milliliters chopped pecans, optional; 118 milliliters unsweetened crushed pineapple, drained; 1 teaspoons salt; 237 milliliters sugar; 1 teaspoon vanilla extract; 177 milliliters grated zucchini

The recipe Carrot Blueberry Cupcakes could satisfy your American craving in around 55 minutes. This recipe serves 16. One portion of this dish contains about 2g of protein, 15g of fat, and a total of 283 calories. A mixture of baking powder, pecans, blueberries, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a vegetarian diet.

Instructions

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. Stir in the carrots, zucchini and pineapple. Fold in blueberries.

Ingredients you will need

Baking Soda

Blueberries

Pineapple

Cinnamon

Zucchini

Carrot

Vanilla

All Purpose Flour

Sugar

Egg

Salt

Cooking Oil

Equipment you will use

Bowl

Fill paper-lined muffin cups two-thirds full.

Equipment you will use

Muffin Liners

Bake at 375° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Equipment you will use

Toothpicks