Carrot Cheesecake Cupcakes
Carrot Cheesecake Cupcakes blend the cozy flavors of carrot cake with rich, creamy cheesecake, creating an irresistible treat. These fluffy cupcakes are topped with decadent cream cheese frosting and are perfect for any occasion, from birthdays to simple weeknight desserts. With their warm spices and delightful sweetness, every bite is a celebration of flavor that will have everyone coming back for more.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: Makes approximately 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 cup finely grated fresh carrots
- 1 tsp cinnamon
- 1 tsp baking powder
- 2 large eggs (room temperature)
- 8 oz cream cheese (softened)
- 1 tsp vanilla extract
- ½ cup powdered sugar
- ¼ cup unsalted butter (room temperature)
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake tin with liners.
- In a bowl, whisk together flour, sugar, cinnamon, baking powder, and a pinch of salt.
- In another bowl, beat eggs and grated carrots until well combined; add vanilla extract.
- Gently fold the dry mixture into the wet ingredients until just combined.
- Fill each cupcake liner about two-thirds full with batter.
- Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
- For frosting, beat softened cream cheese and butter until smooth; gradually add powdered sugar to desired sweetness.
- Frost cooled cupcakes generously and add crushed nuts on top if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: For added texture, mix in chopped nuts or raisins with the carrot mixture. To lighten up the frosting, substitute cream cheese with whipped cream. Always check cupcakes for doneness by inserting a toothpick.