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
- 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
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, sugar, cinnamon, nutmeg, baking powder, and baking soda until combined.
- In another bowl, mix grated carrots with eggs and vanilla extract. Gradually combine with the dry ingredients until just mixed.
- In a separate bowl, beat cream cheese with sugar until smooth. Mix in one egg until creamy.
- Spoon two-thirds of the carrot batter into each liner, add a dollop of cream cheese mixture on top, then cover with remaining batter.
- 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