There’s something enchanting about the aroma of freshly baked Carrot Cheesecake Cupcakes wafting through your kitchen. Imagine soft, spiced carrot cake infused with a creamy cheesecake center, all snugly wrapped in a golden cupcake liner. It’s the kind of treat that makes your taste buds dance and your heart skip a beat.

Every bite is a delightful journey of textures and flavors. The spices tickle your senses while the smooth cheesecake filling surprises you with its rich creaminess. These cupcakes are perfect for spring picnics, cozy gatherings, or just because you deserve something sweet today. Trust me; once you take that first bite, you’ll be dreaming about these little wonders long after the last crumb is gone.

I remember the first time I made these cupcakes; my friends couldn’t believe how quickly they disappeared. Laughter filled the air as they tried to guess my secret ingredient!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Standard flour works best for achieving that perfect cupcake texture every time.

• Granulated Sugar: Adds sweetness and moisture; feel free to adjust based on your taste preferences.

• Carrots: Freshly grated carrots ensure maximum flavor and moisture; opt for young, tender varieties when possible.

• Cream Cheese: The star of the show! Choose full-fat cream cheese for a rich, velvety filling.

• Eggs: Essential for binding; use room temperature eggs for better incorporation into the batter.

• Cinnamon and Nutmeg: These spices bring warmth and depth; fresh ground makes all the difference in flavor.

• Baking Powder & Baking Soda: These leavening agents help your cupcakes rise beautifully without becoming dense.

• Vanilla Extract: A splash of vanilla enhances all flavors in both the cupcake and cheesecake filling.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Carrot Cheesecake Cupcakes

Prepare Your Oven and Muffin Tin: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners for easy cleanup later on.

Mix Dry Ingredients Together: In a large bowl, whisk together flour, sugar, cinnamon, nutmeg, baking powder, and baking soda until combined and fluffy.

Add Wet Ingredients Gradually: In another bowl, mix grated carrots with eggs and vanilla extract. Slowly add this mixture into the dry ingredients until just combined—no overmixing!

Create Your Cream Cheese Mixture: Beat softened cream cheese with sugar until smooth in a separate bowl. Add an egg and continue mixing until creamy—this will be your dreamy filling.

Fill Muffin Tins with Batter: Spoon about two-thirds of batter into each cupcake liner. Add a dollop of cream cheese mixture on top before covering it with remaining batter.

Bake to Perfection!: Place in preheated oven for 20-25 minutes or until cupcakes spring back when lightly touched. Allow them to cool completely before icing if desired.

These Carrot Cheesecake Cupcakes will have everyone asking for seconds (or thirds), so be ready to share—or not! For more inspiration, check out this Check out these dessert recipes recipe.

Perfecting the Cooking Process

Start by mixing your dry ingredients first, then combine them with the wet ingredients. Bake at 350°F until a toothpick comes out clean. This sequence ensures everything blends perfectly for those dreamy cupcakes.

Add Your Touch

Feel free to substitute walnuts or pecans for extra crunch and flavor. You can also add a hint of orange zest for a refreshing twist on these delectable treats.

Storing & Reheating

Store leftover cupcakes in an airtight container in the fridge for up to five days. To enjoy them warm, simply microwave for about 10-15 seconds.

Baking these carrot cheesecake cupcakes brings back memories of my best friend’s birthday party. Everyone raved about them, and I knew I had struck cupcake gold that day! For more inspiration, check out this Explore more dessert recipes recipe.

FAQ

Can I use store-bought cream cheese frosting?

Yes, store-bought frosting works well if you’re short on time.

How can I make these cupcakes gluten-free?

Substitute regular flour with a gluten-free blend for delicious results.

What is the best way to frost these cupcakes?

Use a piping bag for beautiful swirls of cream cheese frosting on each cupcake.

Print

Carrot Cheesecake Cupcakes

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Ann Foster
• Total Time: 45 minutes
• Yield: Makes approximately 12 servings 1x

Print Recipe

Pin Recipe

Description

Carrot Cheesecake Cupcakes are a delightful fusion of spiced carrot cake and creamy cheesecake, all encased in a tender cupcake. With their warm spices and rich cream cheese filling, these cupcakes are perfect for any occasion – from spring picnics to cozy gatherings. Each bite offers a satisfying blend of textures and flavors that will leave you craving more.

---

Ingredients

Scale 1x2x3x

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 2 cups freshly grated carrots
• 8 oz full-fat cream cheese, softened
• 2 large eggs (room temperature)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp vanilla extract

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together flour, sugar, cinnamon, nutmeg, baking powder, and baking soda until combined.
3. In another bowl, mix grated carrots with eggs and vanilla extract. Gradually combine with the dry ingredients until just mixed.
4. In a separate bowl, beat cream cheese with sugar until smooth. Mix in one egg until creamy.
5. Spoon two-thirds of the carrot batter into each liner, add a dollop of cream cheese mixture on top, then cover with remaining batter.
6. Bake for 20-25 minutes or until cupcakes spring back when touched. Allow them to cool before serving.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cupcake (60g)
• Calories: 200
• Sugar: 15g
• Sodium: 150mg
• Fat: 9g
• Saturated Fat: 3g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 40mg