4.0 from 3 votes
BEST Brazilian Carrot Cupcakes
Brazilian Carrot Cupcakes, filled with Nutella and topped with cream cheese frosting, can be quickly prepared in the kitchen blender. A kid-friendly scrumptious treat!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 18
Calories: 483 kcal
Course:
Dessert
Cuisine:
Brazilian
Ingredients
- 3 cups carrots peeled and coarsely chopped
- ¾ cup vegetable oil
- ¼ cup melted butter
- 2 cups sugar
- 4 large eggs
- 2 tablespoons pure vanilla extract
- 2 cups all-purpose flour
- 1 tablespoons baking powder
- 18 easpoon Nutella
- 8 ounces 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.
Cup of Yum
Notes
- Storage
- 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 Information
Calories
483kcal
(24%)
Carbohydrates
65g
(22%)
Protein
3g
(6%)
Fat
23g
(35%)
Saturated Fat
16g
(80%)
Cholesterol
70mg
(23%)
Sodium
96mg
(4%)
Potassium
203mg
(6%)
Fiber
1g
(4%)
Sugar
52g
(104%)
Vitamin A
4020IU
(80%)
Vitamin C
1.2mg
(1%)
Calcium
63mg
(6%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 483
% Daily Value*
| Calories | 483kcal | 24% |
| Carbohydrates | 65g | 22% |
| Protein | 3g | 6% |
| Fat | 23g | 35% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 70mg | 23% |
| Sodium | 96mg | 4% |
| Potassium | 203mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 52g | 104% |
| Vitamin A | 4020IU | 80% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 63mg | 6% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.