Carrot Blueberry Cupcakes Recipe
INGREDIENTS
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Ingredients
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1 cup sugar
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1/2 cup canola oil
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2 eggs
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1 teaspoon vanilla extract
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1-1/2 cups all-purpose flour
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1 teaspoon baking powder
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1 teaspoon ground cinnamon
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 cup finely shredded carrots
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3/4 cup grated zucchini
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1/2 cup unsweetened crushed pineapple, drained
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1 cup fresh or frozen unsweetened blueberries
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FROSTING:
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1 package (3 ounces) cream cheese, softened
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1/4 cup butter, softened
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2-1/2 cups confectioners' sugar
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1 teaspoon vanilla extract
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1/2 cup chopped pecans, optional
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