Luscious Carrot Cake Cheesecake Cupcakes combine the spiced, moist goodness of carrot cake with the creamy richness of cheesecake in a handheld treat. Perfect for any occasion, these cupcakes are a delightful way to indulge in two classic desserts at once.
Why You’ll Love This Recipe
- Two Desserts in One: The perfect blend of carrot cake and cheesecake for a unique and indulgent treat.
- Individual Servings: No need for slicing—these cupcakes are ready to grab and go.
- Bursting with Flavor: Spiced carrot cake base complements the tangy cheesecake topping.
- Customizable Toppings: Add cream cheese frosting, nuts, or a drizzle of caramel.
- Great for Any Occasion: Perfect for parties, brunches, or just treating yourself.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Carrot Cake Base:
- All-purpose flour
- Baking powder
- Baking soda
- Ground cinnamon
- Ground nutmeg
- Salt
- Grated carrots
- Granulated sugar
- Brown sugar
- Vegetable oil
- Eggs
- Vanilla extract
For the Cheesecake Layer:
- Cream cheese (softened)
- Granulated sugar
- Egg
- Vanilla extract
Optional Toppings:
- Cream cheese frosting
- Chopped walnuts or pecans
- Shredded coconut
- Drizzle of caramel sauce
Directions
- Preheat the Oven: Set your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- Prepare the Carrot Cake Batter:
- In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix the grated carrots, sugars, oil, eggs, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Prepare the Cheesecake Filling:
- In a mixing bowl, beat cream cheese and sugar until smooth.
- Add the egg and vanilla extract, mixing until fully incorporated.
- Assemble the Cupcakes:
- Spoon a layer of carrot cake batter into each cupcake liner, filling about halfway.
- Add a dollop of cheesecake filling on top of the carrot cake layer.
- Optionally, swirl gently with a toothpick for a marbled effect.
- Bake: Place the cupcakes in the oven and bake for 18–22 minutes, or until the carrot cake layer is set and a toothpick inserted comes out clean.
- Cool: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Add Toppings: Once cooled, top with cream cheese frosting, nuts, or your preferred garnish.
Servings and Timing
- Servings: Makes 12 cupcakes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
Variations
- Gluten-Free: Use a gluten-free all-purpose flour blend.
- Vegan: Substitute eggs with flax eggs, use dairy-free cream cheese, and replace sugars with vegan-friendly alternatives.
- Spiced Up: Add a pinch of ground cloves or ginger for extra warmth.
- Fruit Twist: Mix raisins or pineapple chunks into the carrot cake batter.
- Nut-Free: Skip nuts for a nut-free version, and replace them with seeds like sunflower seeds for texture.
Storage/Reheating
- Storage: Store cupcakes in an airtight container in the refrigerator for up to 5 days.
- Freezing: Wrap each cupcake individually in plastic wrap and freeze in a freezer-safe bag for up to 3 months. Thaw in the refrigerator overnight before serving.
- Reheating: These cupcakes are best served chilled, but you can let them sit at room temperature for 10–15 minutes if preferred.
FAQs
1. Can I use pre-shredded carrots?
Yes, but freshly grated carrots are recommended for better texture and moisture.
2. Can I make these cupcakes ahead of time?
Absolutely! Prepare and store them in the refrigerator for up to 2 days before serving.
3. Can I add nuts to the carrot cake batter?
Yes, chopped walnuts or pecans are a great addition to the batter for extra crunch.
4. Can I skip the cheesecake layer?
If desired, you can make plain carrot cake cupcakes by omitting the cheesecake layer.
5. How can I ensure the cheesecake layer is smooth?
Make sure the cream cheese is fully softened before mixing, and avoid overbeating to prevent air bubbles.
6. Can I use a different frosting?
Yes, whipped cream or buttercream frosting works as alternatives to cream cheese frosting.
7. Can I make mini cupcakes?
Yes, adjust the baking time to 12–15 minutes for mini cupcakes.
8. What can I do if the cupcakes stick to the liners?
Use high-quality cupcake liners or lightly spray them with non-stick cooking spray.
9. Can I double the recipe?
Yes, simply double the ingredients for 24 cupcakes and bake in two batches.
10. Can I substitute oil with butter?
You can use melted butter, but it may slightly alter the texture of the cupcakes.
Conclusion
Luscious Carrot Cake Cheesecake Cupcakes are a delightful fusion of two classic desserts that everyone will adore. With their moist spiced base, creamy cheesecake topping, and endless customization options, these cupcakes are perfect for any celebration or casual indulgence. Make a batch today and enjoy the irresistible combination of flavors and textures!
Print
Luscious Carrot Cake Cheesecake Cupcakes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These cupcakes combine the best of both worlds: spiced carrot cake and smooth cheesecake, crowned with a tangy cream cheese frosting. Ideal for celebrations or as a special treat, they bring together classic flavors in a convenient, individual-sized dessert.
Ingredients
For the Carrot Cake Batter:
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 3/4 cup vegetable oil
- 1 1/2 cups finely grated carrots (about 3-4 medium carrots)
For the Cheesecake Filling:
- 16 oz (2 packages) cream cheese, softened to room temperature
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon all-purpose flour
- 2 teaspoons vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened to room temperature
- 6 tablespoons unsalted butter, softened to room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Carrot Cake Batter:
- Preheat your oven to 350°F (175°C). Line a muffin tin with 24 cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate large bowl, combine the granulated sugar, brown sugar, eggs, and vegetable oil. Mix until well combined.
- Stir in the grated carrots.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Prepare the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese until smooth.
- Add the granulated sugar and mix until incorporated.
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
- Add the flour and vanilla extract, mixing until smooth and creamy.
- Assemble the Cupcakes:
- Spoon approximately 1½ tablespoons of carrot cake batter into each cupcake liner.
- Top the carrot cake batter with 1-2 tablespoons of the cheesecake filling, smoothing the top gently.
Notes
- Store these cupcakes in an airtight container in the refrigerator for up to 5 days.
- For a fun twist, top with cream cheese frosting or a sprinkle of crushed nuts!