Go Back
+ servings
Brazilian carrot cupcakes decorated for Easter in a muffin tin
Print SAVE 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
Cost $ 0.30 per cupcake

Equipment

Ingredients

  • 3 cups carrots peeled and coarsely chopped
  • ¾ cup vegetable oil
  • ¼ cup melted butter
  • 2 cups sugar
  • 4 large eggs
  • 2 tablespoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 18 teaspoon Nutella
  • 8 oz cream cheese at room temperature
  • ½ 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 tablespoon 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 ¾ 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 tablespoon 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 teaspoon 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

** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

DID YOU MAKE THIS RECIPE?Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.