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Blueberry Carrot Cake Cups

These carrot-cake cupcakes are infused with blueberries, an uncommon, yet delicious combination, and swirled with a whipped cream cheese frosting!  They’re a healthier version as well, with applesauce standing in for the oil, and doing a great job, if I may say.

My husband could not get enough of these, and he’s not big on desserts.  The texture is perfect.  If you like blueberry muffins and carrot cake, you’re sure to fall in love with these cupcakes.  The blueberries are a very unique add-in, and I admit I was skeptical at first, but the taste on bite one washed away all doubts and left me grabbing for more.

 

I was told by a friend quite a while ago that applesauce can often be subbed in for oil in baking.  How cool is that?  I love the idea of saving on calories and fat, but I didn’t want to sacrifice taste to do so.  Curious, I put it to the test, and I can tell you that these cupcakes are not lacking in the least by omitting the oil and replacing it with applesauce.  Genius!
They’re still nice and moist and the flavor is just as a carrot cake should be!  Toss in some fresh blueberries, then lay on the frosting, and you’ve got a wonderful Easter (and anytime of the year) dessert!  Because we wouldn’t want to limit something this good to just the spring season.  🙂

{BLUEBERRY CARROT CAKE CUPS}
Yield: About 14 cupcakes
Adapted from Taste of Home

3/4 cup sugar
1/2 cup applesauce
2 eggs
1 tsp. vanilla extract
1 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1 cup finely shredded carrots
1 cup fresh unsweetened blueberries

Frosting:

1 pkg. (8 oz.) cream cheese, softened
1/2 cup butter, softened
4 1/2 c. powdered sugar
1 tsp. vanilla

In the bowl of an electric mixer beat the sugar, applesauce, 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.  Fold in blueberries.

Fill paper-lined muffin cups two-thirds full.  Bake at 375 for 18-22 minutes or until a toothpick inserted near the center comes out clean.  Cool 10 minutes before removing from pans to racks to cool completely.

For the frosting, in a large bowl, beat all ingredients together until fluffy.  Swirl or spread onto cupcakes.

The cream cheese frosting is just the cherry on top of an already fantastic base.  You could eat these as muffins, minus the icing, for breakfast for a healthy option, or frost them like I did, and go for the delicious gusto.  You won’t be sorry.

 

What I most love about a good homemade cake is its texture. It’s not so light and airy as many boxed mixes come out.  I enjoy biting into something with substance, and these cupcakes definitely have that.

 

I’ll eat carrot cake anytime of year, but it calls my name especially when the warmth returns outside and the flowers peek their heads out of the ground.  Take a bite and I bet you can’t resist finishing it off!
What is your favorite Easter dessert?
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If you love these, try this Moist Carrot Cake too!

Also try these fun Edible Nests!

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Comments

  4. These cupcakes look great, and what a wonderful and unique combination - carrot and blueberry!
    I must try this recipe
    Pinning

  5. I wouldn't have thought of trying blueberries in a carrot cake but this looks fantastic! I also like the fact that you sub the applesauce for oil which I try to do in a lot of my baked goods. Thanks for posting in What'd You Do This Weekend.

  6. Hmmm, what an interesting combination! While I can't quite "picture" the taste yet, I feel like the blueberries would add such a nice touch of different sweetness. I'm definitely trying these this weekend!
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