Carrot-Blueberry Cupcakes With Orange Zest Cream Cheese Frosting
The pops of blueberry in each bite of these cupcakes put a spin on your classic carrot cake!
For The Batter:
1¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ cup olive oil
1 cup coconut sugar
2 large eggs, or two flax eggs if vegan
½ cup unsweetened applesauce
¾ cup carrots, shredded
1 cup California Giant blueberries
For The Frosting:
Zest of 1 orange
8 oz cream cheese or vegan cream cheese
½ cup butter or vegan butter, room temp
2 cups powdered sugar
2 teaspoons 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!