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Brazilian carrot cupcakes decorated for Easter in a muffin tin
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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!
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
Cost $ 0.30 per cupcake


  • blender
  • oven


  • 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


  • 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.  


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
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