Carrot Cupcakes with Blueberries and Cream Cheese Frosting

Carrots, blueberries, pineapple and zucchini make an interesting and delicious combination in these unique little treats. Topping them with a crea cheese frosting makes for an elegant snack.

Carrot Blueberry Cupcakes:
1 cup sugar
½ cup Canola oil
2 large eggs, room temperature
1 tsp. pure vanilla extract
1½ cups all-purpose flour, unbleached
1 tsp. baking powder
1 tsp. ground cinnamon
½ tsp. baking soda
½ tsp. sea salt
1 cup carrots, finely shredded
¾ cup zucchini, grated
½ cup unsweetened crushed pineapple, drained
1 cup fresh or frozen unsweetened blueberries

Cream Cheese Frosting:
3 oz cream cheese, softened
¼ cup butter, softened
2½ cups confectioners' sugar
1 tsp. pure vanilla extract
½ cup pecans, chopped
fresh blueberries, optional

Preheat an oven to 375°F (190°C/170°C fan, Gas Mark 5).

For the Cupcakes:
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 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 the 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.

Makes 16 cupcakes.

Nutrition Facts:
1 each: 294 calories, 13g fat (4g saturated fat), 40mg cholesterol, 189mg sodium, 44g carbohydrate (33g sugars, 1g fiber), 3g protein.