BEST Brazilian Carrot Cupcakes
Equipment
- blender
- oven
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.
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
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