EASTER 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!

Ingredients Carrots Vegetable oil Butter Sugar Eggs Vanilla extract All-purpose flour Baking powder Nutella Cream cheese Unsalted butter Powdered sugar Cadbury mini eggs

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.

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.

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.

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