Ingredients
1 cup sugar1/2 cup canola oil2 large eggs, room temperature1 teaspoon vanilla extract1-1/2 cups all-purpose flour1 teaspoon baking powder1 teaspoon ground cinnamon1/2 teaspoon baking soda1/2 teaspoon salt1 cup finely shredded carrots3/4 cup grated zucchini1/2 cup unsweetened crushed pineapple, drained1 cup fresh or frozen unsweetened blueberriesFROSTING:3 ounces cream cheese, softened1/4 cup butter, softened2-1/2 cups confectioners’ sugar1 teaspoon vanilla extract1/2 cup chopped pecans, optionalFresh blueberries, optional
Preparation
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.
Fill paper-lined muffin cups two-thirds full. Bake at 375° until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost cupcakes. If desired, top with nuts and fresh blueberries. Refrigerate leftovers.
