Directions
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° for 18-22 minutes or until a toothpick inserted in the center comes out clean. 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.
Recipe Note
- Use fresh carrots, which you will shred yourself. Pre-shredded carrots are not moist enough for making cakes and you will notice that in the finished product.
- You can add 2 tablespoons raisins or chopped walnuts to the batter. Fold them in together with the flour.
- Don’t overwork the batter or the muffins will lose their fluffiness. Fold the dry ingredients gently into the wet mixture and don’t fold in for too long. Don’t stir at all.
