1 and 1/2c flour
1tsp baking powder
1/2tsp baking soda
1c finely shredded carrots
3/4c grated zucchini <– The zucchini I used wasn’t good so I shredded Apples 🙂
1/2 cup unsweetened crushed pineapple, drained
1cup fresh or frozen blueberries
Frosting – I didn’t frost my cupcakes they tasted so very good they didn’t need it!
1 package (3oz) cream cheese , softened
1/4c butter, softened
2-1/2c confectioners sugar
1/2c chopped pecans
In a large bowl , beat sugar, oil, eggs, vanilla. In another bowl combine all the dry ingrediants. Gradually beat in sugar mixture until blended. Stir in the carrots, zucchini & blueberries (if frozen do not thaw them)
Fill paper-lined muffin cups two thirds full. Bake at 375 for 18-22 minutes until toothpick insered in center comes out clean. Cool for ten minutes…or in my case tell yourself their too hot, think about it for a second and suck it into your mouth 🙂 yes they’re good!
For frosting in a large bowl, beat cream cheese & butter till fluffy. Add confectioners sugar and vanilla. Beat till smooth, sprinkle with nuts if wanted.
This are really good, I think I’ll make some up & offer it for breakfast, the kids ate about half of them already! Oh makes 16 cupcakes 🙂 Enjoy this one, very good!