BLUEBERRY PUDDING RECIPE RECIPES

Name: Carrot Blueberry Cupcakes
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 16 cupcakes.
Ingredients: 1 cup sugar; 1/2 cup canola oil; 2 large eggs, room temperature; 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; FROSTING:; 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; Fresh blueberries, optional

More about "blueberry pudding recipe recipes"

CARROT BLUEBERRY CUPCAKES RECIPE: HOW TO MAKE IT

Carrot Blueberry Cupcakes Recipe: How to Make It image

Carrots, blueberries, pineapple and zucchini make an interesting and delicious combination in these unique little treats.—Patricia Kile, Elizabethtown, Pennsylvania.

Provided by Taste of Home

Categories Desserts

Total Time 55 minutes

Prep Time 35 minutes

Cook Time 20 minutes

Yield 16 cupcakes.

Number Of Ingredients 20

Ingredients

1 cup sugar
1/2 cup canola oil
2 large eggs, room temperature
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
FROSTING:
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
Fresh blueberries, optional

Steps:

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.

Nutrition Facts : Calories 294 calories, FatContent 13g fat (4g saturated fat), CholesterolContent 40mg cholesterol, SodiumContent 189mg sodium, CarbohydrateContent 44g carbohydrate (33g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

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