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
Units
Scale
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!