Carrot Blueberry Cupcakes

• 1 cup sugar
• 1/2 cup canola oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup finely shredded carrots
• 3/4 cup grated zucchini
• 1/2 cup unsweetened crushed pineapple, drained
• 1 cup fresh or frozen unsweetened blueberries
• 3 ounces cream cheese, softened
• 1/4 cup butter, softened
• 2-1/2 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans, optional

1. 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.
2. Fill paper-lined muffin cups two-thirds full. Bake at 375u0b0 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.
3. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cupcakes. Sprinkle with nuts if desired. Refrigerate leftovers.

sugar, canola oil, eggs, vanilla, flour, baking powder, ground cinnamon, baking soda, salt, carrots, zucchini, pineapple, blueberries, cream cheese, butter, sugar, vanilla, pecans

Taken from www.tasteofhome.com/recipes/carrot-blueberry-cupcakes/ (may not work)