Carrot Blueberry Cupcakes Recipe: How to Make It

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
• 1/2 cup chopped pecans, optional
• Fresh blueberries, optional