Carrot Blueberry Cupcakes

Carrot Blueberry Cupcakes

Filling:

1 cup sugar

1/2 cup canola oil

2 eggs

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 blueberries (if frozen, do not thaw)

Frosting:

1 package (3 oz.) cream cheese, softened

1/4 cup butter, softened

2 1/2 cups confectioners' sugar

1 teaspoon vanilla extract

1/2 cups chopped pecans, optional

1. Beat the sugar, oil, eggs, and vanilla. In another 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.

2. Fill paper-lined muffin cups two-thirds full. Bake at 375 degrees 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.

3. For frosting, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cupcakes. Sprinkle with nuts, if desired.

4. Enjoy!