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Home > Easy Blender Brazilian Carrot Cupcakes

Easy Blender Brazilian Carrot Cupcakes

March 11, 2019 by Denise Browning 6 Comments / THIS POST MAY CONTAIN AFFILIATE SALES LINKS. PLEASE SEE MY _FULL DISCLOSURE POLICY_ FOR DETAILS


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Brazilian Carrot Cupcakes, filled with Nutella and topped with cream cheese frosting, that can be quickly prepared in the kitchen blender. The Best Easter cupcake recipe ever! 

carrot cupcakes in a platter with one halved

This Brazilian version is easier to prepare than typical carrot cupcakes because the batter is blended in the kitchen blender.

They are also moister, less sweet, and have carrots as the sole flavoring agent.

That means no nuts, pineapple, or coconut, as well as no visible pieces of carrot, making them a super friendly treat for kids.

In addition, they are filled with Nutella and topped with a homemade cream cheese frosting. 

As you can see, our Easter Cupcake Recipe differ from their American counterparts.

My children went crazy for them — and so will your kids. 

HOW TO MAKE KITCHEN BLENDER BRAZILIAN CARROT CUPCAKES 

To prepare this carrot cupcake recipe, preheat oven to 350 degrees F.

Line a standard muffin pan with cupcake liners and set aside. 

In the cup of a kitchen blender, blend carrots, oil, butter, 1 tbsp vanilla, salt, eggs, flour, and baking powder until well combined. 

blending ingredients in a blender

Make sure to run a spatula along the side to mix flour well. If necessary, blend a little more until mixture is uniform.

Pour mixture into cupcake liners, filling to 3/4 full.

Bake for about 18-20 minutes or until toothpick inserted in the center comes out clean. 

just baked carrot cupcakes in a muffin tin

While they are cooling down, prepare cream cheese frosting. 

In the bowl of a mixer, combine softened cream cheese and butter, powdered sugar, and 1 tbsp vanilla. 

Beat until homogeneous and smooth (without lumps). Place frosting into a piping bag and reserve.

Once Brazilian Carrot Cake Cupcakes are cool, make a hole in the center using a melon ball or teaspoon. Fill each with 1 tsp Nutella.

Removing center of Easter cupcakes and filling with Nutella

Then, top carrot cupcakes with cream cheese frosting and garnish with Cadbury eggs or as desired.

Six carrot cupcakes decorated for Easter in a platter

SHOULD CREAM CHEESE FROSTING BE REFRIGERATED?

Yes! In fact, cover and refrigerate any cake or cupcake such as our easy carrot cupcakes that has cream cheese frosting.

To unchill, take treat out of the fridge at least an hour before serving in order to bring them to room temp. 

The same applies for these Easter cupcakes!

HOW LONG WILL CREAM CHEESE LAST IN THE FRIDGE?

Place cream cheese frosting in an airtight container and store in either the fridge for up to 3 days or in the freezer for up to 1 month.

WHY IS MY CREAM CHEESE FROSTING LUMPY?

Cream cheese frosting turns out lumpy when it contains lumps of unmixed cream cheese, butter, and/or powdered sugar.

To avoid a lumpy frosting, make sure that both the cream cheese and butter are at room temp before beating, and powdered sugar is added slowly. 

Additionally, beat mixture well or until creamy and smooth. 

HOW DO YOU THICKEN A RUNNY CREAM CHEESE FROSTING?

To thicken a cream cheese frosting, simply mix in a bit more powdered sugar, gradually.

It’s important to not add too much at once, otherwise frosting will become too thick and too sweet.

HOW DO YOU MAKE CREAM CHEESE FROSTING MORE RUNNY?

For every 1 cup of powdered sugar, gradually add 1 1/2 to 2 tablespoons of milk or lemon juice until smooth.

If it gets too runny, simply add a few more spoonfuls of powdered sugar. 

If you enjoy Easter treats, try also our Brazilian Carrot Cake with Chocolate Sauce and Easter Chocolate Braid.

PIN & ENJOY!

Close up image showing carrot cupcakes both whole and halved in a muffin tin

Brazilian carrot cupcakes decorated for Easter in a muffin tin
Print Pin
4 from 1 vote

Kitchen Blender Brazilian Carrot Cupcakes

Brazilian Carrot Cupcakes, filled with Nutella and topped with cream cheese frosting, that can be quickly prepared in the kitchen blender . A kid-friendly scrumptious treat!
Course:Dessert
Cuisine:Brazilian
Keywords:carrot cupcakes, cupcake recipes, easter cupcake recipe, easter cupcakes, easy carrot cupcakes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 18
Calories483 kcal
Author Denise Browning
Cost $ 0.30 per cupcake

Equipment

  • blender
  • oven

Ingredients

  • 3 cups carrots peeled and coarsely chopped
  • 3/4 cup vegetable oil
  • 1/4 cup melted butter
  • 2 cups sugar
  • 4 large eggs
  • 2 TBSP pure vanilla extract
  • 2 cups all-purpose flour
  • 1 TBSP baking powder
  • 18 tsp Nutella
  • 8 oz cream cheese at room temperature
  • 1/2 cup unsalted butter (or 1 stick)
  • 4 cups powdered sugar
  • Cadbury mini eggs optional

Instructions

  • Preheat oven to 350 degrees F. Line a standard muffin pan with cupcake liners and set aside.   
  • In the cup of a kitchen blender, blend carrots, oil, melted butter, 1 tbsp vanilla, salt, eggs, flour, and baking powder until well combined. Make sure to run a spatula along the sides to mix flour well. If necessary, blend a little more until mixture is homogeneous.
  • Pour mixture into cupcake liners, filling 3/4 full. Bake for about 18-20 minutes or until toothpick inserted in the center comes our clean. While they are cooling down, prepare cream cheese frosting.
  • In the bowl of a mixer, combine softened cream cheese and butter, powdered sugar, and 1 tbsp vanilla. Beat until homogeneous, creamy, and smooth (without lumps). 
  • Place frosting into a piping bag and reserve. Once carrot cupcakes are cool, make a hole in the center using a melon ball or teaspoon. Fill each with 1 tsp Nutella. Then, top cupcakes with cream cheese frosting and garnish with Cadbury eggs, or as desired.

Recipe Notes

Store leftovers in a clean airtight container in the fridge for up to 3 days. You can freeze carrot cupcakes (without the filling and topping) in a freezer bag for up to 6 months.  

Nutrition

Calories: 483kcal | Carbohydrates: 65g | Protein: 3g | Fat: 23g | Saturated Fat: 16g | Cholesterol: 70mg | Sodium: 96mg | Potassium: 203mg | Fiber: 1g | Sugar: 52g | Vitamin A: 4020IU | Vitamin C: 1.2mg | Calcium: 63mg | Iron: 1.2mg
DID YOU MAKE THIS RECIPE?Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.

 

 

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Filed Under: Brazilian Recipes, Easter, Quick & Easy

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Reader Interactions

Comments

  1. 2pots2cook

    March 12, 2019 at 11:06 am

    4 stars
    This one will really make my son happy ! Thank you !

    Reply
  2. Jeff the Chef

    March 13, 2019 at 6:11 am

    I guess I’ve never had Brazilian carrot cake. Is it dense? It looks dense. I’m hoping it’s dense.

    Reply
    • Denise Browning

      March 16, 2019 at 7:30 pm

      It is quite dense and moist, Jeff!

      Reply
  3. John / Kitchen Riffs

    March 13, 2019 at 9:17 am

    Wow! This looks like it has terrific flavor. And it’s just a tad different. Great recipe — thanks.

    Reply
  4. Deb|EastofEdenCooking

    March 14, 2019 at 1:15 pm

    Love the mix in the blender recipe! I’m so ready for spring, these cupcakes are a perfect antidote for the winter blues.

    Reply

Trackbacks

  1. Brazilian Carrot Cake Recipe (Blender) - Easy and Delish says:
    February 14, 2021 at 8:49 pm

    […] Brazilian Carrot Cake quickly prepared in the kitchen blender and topped with a silky and decadent chocolate sauce. A kid-friendly cake that also comes with useful tips for a moist cake. It’s simple, less sweet than the old fashioned carrot cake, and super delish – just like our Brazilian carrot cupcakes. […]

    Reply

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Hi, I’m Denise Browning!

I'm a professional Chef with an expertise in Brazilian food. I am also a busy mom of two girls, living in Texas. Here you will find budget-friendly, healthy Brazilian and Global Recipes made Easy and Delish! I'd love to help you feed your family healthy dinners (many low carb) with a few splurges because life is all about balance! Join our community and happy cooking!

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