Description
Indulgent “carrot cake cheesecake cupcakes” blend two beloved desserts into one irresistible treat. Creamy cheesecake and spiced carrot cake layers promise a delightful experience that will satisfy sweet cravings with each delectable bite.
Ingredients
Scale
Carrot Cake Ingredients:
- 1 ¼ cups (296 milliliters) all-purpose flour
- 1 ½ cups (360 grams) finely grated carrots
- ¾ cup (150 grams) granulated sugar
- ¼ cup (50 grams) brown sugar
- ¾ cup (177 milliliters) vegetable oil
- 2 large eggs
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
Cheesecake Filling Ingredients:
- 16 ounces (454 grams) cream cheese
- ½ cup (100 grams) granulated sugar
- 2 large eggs
- 1 tablespoon all-purpose flour
- 2 teaspoons vanilla extract
Frosting Ingredients:
- 8 ounces (227 grams) cream cheese
- 6 tablespoons (85 grams) unsalted butter
- 2 cups (240 grams) powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and meticulously arrange cupcake liners in a muffin tin, ensuring even spacing.
- In a medium mixing vessel, thoroughly combine the dry ingredients – flour, baking powder, baking soda, cinnamon, nutmeg, and salt – using a whisk to eliminate potential lumps.
- Create a separate large mixing bowl for wet ingredients, blending granulated sugar, brown sugar, eggs, and vegetable oil until the mixture transforms into a harmonious, smooth consistency.
- Fold the freshly grated carrots into the wet mixture, distributing them evenly throughout the batter.
- Gradually incorporate the dry ingredient mixture into the wet ingredients, stirring gently until just combined to maintain the batter’s delicate texture.
- In another clean bowl, whip the softened cream cheese until it achieves a velvety, uniform smoothness.
- Gradually introduce granulated sugar into the cream cheese, mixing thoroughly to create a rich, creamy base.
- Carefully add eggs one at a time, ensuring complete integration after each addition to prevent curdling.
- Blend in flour and vanilla extract, stirring until the cheesecake filling becomes silky and homogeneous.
- Delicately spoon approximately 1½ tablespoons of carrot cake batter into each cupcake liner, creating a foundational layer.
- Crown the carrot cake base with 1-2 tablespoons of cheesecake filling, using a gentle motion to spread it evenly across the surface.
- Transfer the assembled cupcakes to the preheated oven and bake until the tops are golden and the centers are set.
Notes
- Swap out vegetable oil for unsweetened applesauce to reduce fat content and add natural sweetness without compromising moisture.
- For gluten-free options, replace all-purpose flour with a blend of almond flour and gluten-free baking mix to maintain the cake’s tender texture.
- Grate carrots using the finest side of the grater to ensure they melt seamlessly into the batter, creating a more uniform and delicate crumb.
- Prevent cheesecake filling from cracking by allowing cream cheese and eggs to reach room temperature before mixing, which helps create a smoother, more consistent filling.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 350
- Sugar: 32 g
- Sodium: 250 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg