Go Back
–+ servings
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.