Carrot-Blueberry Cupcakes With Orange Zest Cream Cheese Frosting

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The pops of blueberry in each bite of these cupcakes put a spin on your classic carrot cake!


    For The Batter

  • 1 & 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup olive oil
  • 1 cup coconut sugar
  • 2 large eggs, or two flax eggs if vegan
  • 1/2 cup unsweetened applesauce
  • 3/4 cup carrots, shredded
  • 1 cup California Giant Berries Blueberries
  • For The Frosting:

  • Zest of 1 orange
  • 8 oz cream cheese or vegan cream cheese
  • 1/2 cup butter or vegan butter, room temp
  • 2 cups powdered sugar
  • 2 tsp vanilla extract, optional


      • Start by preheating your oven to 350F and line a muffin or cupcake tin with cupcake liners. In a small bowl, mix together all the dry ingredients - including the spices. In a larger bowl, stir in the wet ingredients and the carrots (not the blueberries).
      • Now slowly add the dry ingredients into the wet ingredients and whisk. Once the mixture has been evenly combined, gently fold in the blueberries - careful not to break them. Pop in the oven to bake for 17-20 minutes, or until the center is cooked through.
      • While the cupcakes cool, make the frosting by adding all the ingredients into a large mixing bowl. Use an electric whisk (or manually with a spatula) to beat the ingredients together. Once it is well combined and the cupcakes have cooled, frost each one evenly. Enjoy!

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berry container to visit the farms where we’re grown. Too bad we can’t deliver the fresh fragrance, too!