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Bird's-eye view of a carrot cupcake with cream cheese frosting and a walnut half on top.

Cupcake de cenoura

Carrot and cinnamon-spiced cupcake de cenoura made with fresh carrots, eggs, and oil. A moist, fluffy Brazilian-style cupcake ready in 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Brazilian
Calories: 210
Ingredients Method

Ingredients
  

  • 2 medium carrots 250g, chopped
  • 3 large eggs
  • 1 cup vegetable oil 240 ml
  • 1 1/2 cups granulated sugar 270g
  • 2 cups all-purpose flour 280g
  • 1 tbsp baking powder 12g

Method
 

  1. Blend carrot mixture:

    In a blender, combine carrots, eggs, oil, and sugar; blend until smooth.

  2. Mix in sifted flour:

    Transfer to a bowl and add sifted flour, mixing gently.

  3. Add baking powder:

    Add baking powder and stir lightly just until incorporated.

  4. Fill cupcake liners:

    Divide batter among 12 cupcake liners, filling each 2/3 full.

  5. Bake until golden:

    Bake in a preheated 350°F (175°C) oven for 25-30 minutes, until golden and fluffy.

  6. Cool and dust:

    Let cool, then serve plain or dusted with confectioners' sugar.