Today, I’m sharing a recipe that’s extra special: Brazilian Carrot Cake Cupcakes with Brigadeiro Frosting. Unlike American carrot cake, these cupcakes have no visible carrot pieces—the carrots are blended into the batter, giving the cake a stunning golden color. There are no spices and no cream cheese frosting here—just pure, fluffy goodness topped with an ooey-gooey, melt-in-your-mouth Brigadeiro frosting that’s absolutely to die for!
This recipe is a spin on one of the most popular recipes on my blog—my Grandmother’s Brazilian Carrot Cake Recipe. That cake is the true family heirloom, passed down from my grandma and loved by generations. My kids now bake it with me, making it a four-generation tradition that holds a special place in our home. While these cupcakes are a fun variation, they carry the same heartwarming flavors in a cute, individual-sized treat!
These cupcakes are irresistible, and trust me, they disappear fast! Perfect for birthdays, gatherings, holidays (I think since they orange and black they would be great for Halloween) or just because you need a little chocolate-covered joy in your life.
More Delicious Recipes to Try!
If you love these Brazilian Carrot Cupcakes with Brigadeiro Frosting, you won’t want to miss these other must-try recipes:
🍰 Grandma’s Brazilian Carrot Cake – My grandma’s recipe and a true family favorite!
🍫 Bakery-Worthy Brigadeiro Cake – A super fluffy chocolate cake topped with rich brigadeiro frosting.
🎉 Grandma’s Classic Brigadeiro – The perfect, fudgy bite-sized treat!
🔥 Crème Brûlée Brigadeiro – A creamy twist on the classic with a caramelized sugar topping.
🥥 Coconut Brigadeiros – A melt-in-your-mouth variation for coconut lovers.
Ingredients:
For the Cake:
- Eggs
- Oil: Any neutral flavored vegetable oil will work. I used sunflower oil.
- Carrots
- White Granulated Sugar
- All Purposed Flour: I have never tried it with a different kind of flour, so I recommend sticking to all-purpose flour.
- Baking powder
For the Brigadeiro Frosting
- Sweetened condensed milk
- Heavy cream, also called whipping cream.
- Whole Milk
- Cocoa Powder and Chocolate. I used Dutch processed cocoa powder and Bittersweet chocolate chips.
Instructions Overview:
Blend the eggs, oil, sugar, and chopped carrots until smooth. Mix with the flour and baking powder. Pour into a pan and bake. For the frosting, heat the condensed milk, cream, and milk, then stir in the chocolate until it thickens. Frost the cake once it’s cool!
How to Serve
- For Cupcakes: These Carrot cupcakes are perfect for individual servings at parties or as a special treat with coffee or tea. Serve them on a platter, or wrap them individually for a fun, portable snack.
- Garnishes: Feel free to add extra chocolate sprinkles, chopped nuts (such as hazelnuts or pistachios), or even fresh fruit for some color and texture. The brigadeiro frosting pairs well with a variety of toppings!
How to Store
- Room Temperature: If you’re serving the cake or cupcakes within a day or two, store them at room temperature in an airtight container to keep them fresh. They will stay delicious for up to 2 days. Just make sure they are not exposed to humidity or direct sunlight.
- Refrigeration: If you need to store them for a longer period, refrigerate the cake or cupcakes in an airtight container. The frosting will firm up in the fridge, but it will still maintain its rich, creamy texture. Refrigerated, your cake will stay fresh for up to 5 days.
Brazilian Carrot Cupcakes with Brigadeiro Frosting
Equipment
- Cupcake tin (for cupcakes)
- Cupcake liners (optional)
- blender
- Mixing bowl
- whisk
- Saucepan for making the brigadeiro frosting
- Piping bag with a 1M tip for frosting
Ingredients
For the Cupcakes
- 2 eggs
- 100 ml oil 1/2 cup of oil
- 135 g chopped carrots (about 1 medium carrot)
- 185 g sugar 1 cup of sugar
- 135 g all-purpose flour 1 cup of flour
- 2¼ teaspoon baking powder
For the Brigadeiro Frosting
- 1 can sweetened condensed milk 395g/ 300 ml
- 300 g whipping cream 1 ¼ cup
- 70 ml whole milk 1/4 cup
- 20 g cocoa powder 1/4 cup
- 40 g bittersweet chocolate chips 1/4 cup
Instructions
- Preheat your oven to 350°F (180°C).
- Line a 12-cup muffin tin with cupcake liners.
- Blend the Wet Ingredients: In a blender, add 2 eggs, 100 ml oil, 185 g sugar and 135 g chopped carrots . Blend until completely smooth, about 1–2 minutes.
- Mix with Dry Ingredients: In a large bowl, whisk together 135 g all-purpose flour and 2¼ teaspoon baking powder. Pour the blended mixture into the dry ingredients. Gently mix with a spatula or whisk just until combined. Do not overmix!
- Bake the Cake: Pour the batter into the prepared cupcake pan. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
- Let it cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Make the Brigadeiro Frosting
- In a medium saucepan, 1 can sweetened condensed milk, 300 g whipping cream, 70 ml whole milk, 20 g cocoa powder and 40 g bittersweet chocolate chips.
- Cook over medium-low heat, stirring constantly with a rubber spatula or wooden spoon. The frosting is ready when: You can run the spatula through the mixture, and it leaves a clear path that doesn’t close immediately. If you lift a spoonful and drop it back, it sits on top for a second before blending back in.
- Once you turn off the heat, stir the frosting for 2 more minutes off the heat—this ensures a glossy finish. transfer it to a bowl and cover it with plastic wrap, pressing it directly onto the surface to prevent a skin rom forming. Wait for it to cool before using.
Decorate the Cupcakes
- Once the cupcakes are completely cool, use a piping tip (or a small knife) to cut out a small hole in the center of each cupcake. Don't cut too deep—just enough to hold some filling.
- Fill a piping bag with brigadeiro frosting and pipe it into the hole until it's full. To decorate, start piping in the center of the cupcake (where you just added the filling) and swirl outward in a circular motion to create a flower shape. I used a 1M piping tip for this effect.
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