Description
Signature carrot cake cheesecake cupcakes blend creamy cheesecake with classic carrot cake flavors. Moist layers and rich cream cheese frosting create an irresistible dessert lovers will savor.
Ingredients
Scale
- 1 ½ cups (360 grams) finely grated carrots
- 1 ¼ cups (296 milliliters) all-purpose flour
- ¾ cup (177 milliliters) vegetable oil
- ¾ cup (150 grams) granulated sugar
- 2 large eggs
- ¼ cup (50 grams) brown sugar
- ¾ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp baking soda
- ½ tsp salt
- ¼ tsp ground nutmeg
- 16 oz (454 grams) cream cheese
- ½ cup (100 grams) granulated sugar
- 2 large eggs
- 1 tbsp all-purpose flour
- 2 tsps vanilla extract
- 8 oz (227 grams) cream cheese
- 6 tbsps (85 grams) unsalted butter
- 2 cups (240 grams) powdered sugar
- 1 tsp vanilla extract
Instructions
- Preparation: Preheat oven to 350°F (175°C) and line muffin tin with cupcake liners, spacing them uniformly.
- Dry Ingredients: Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a mixing bowl, ensuring no lumps remain.
- Wet Mixture: In a large bowl, blend granulated sugar, brown sugar, eggs, and vegetable oil until the mixture becomes smooth and well-incorporated, then gently fold in freshly grated carrots.
- Batter Assembly: Gradually merge dry ingredients into the wet mixture, stirring delicately until just combined to preserve the batter’s tender consistency.
- Cheesecake Filling: In a separate bowl, whip softened cream cheese until velvety, then gradually introduce granulated sugar and eggs, mixing thoroughly after each addition to prevent curdling.
- Filling Finalization: Incorporate flour and vanilla extract into the cream cheese mixture, stirring until the filling achieves a silky, homogeneous texture.
- Cupcake Construction: Spoon 1½ tablespoons of carrot cake batter into each liner, creating a base layer, then top with 1-2 tablespoons of cheesecake filling, spreading gently and evenly.
- Baking: Place cupcakes in the preheated oven and bake until tops turn golden and centers set completely.
Notes
- Control Moisture: Grate carrots finely and pat dry to prevent excess liquid from making cupcakes soggy, ensuring a perfect cake texture.
- Prevent Overmixing: Stir batter gently until ingredients are just combined to maintain a tender, light crumb and avoid dense, tough cupcakes.
- Check Cheesecake Doneness: Insert a toothpick near the center – it should come out with minimal, moist crumbs to guarantee a creamy, not dry, filling.
- Customize for Dietary Needs: Substitute all-purpose flour with gluten-free blend, use dairy-free cream cheese, and replace eggs with flax eggs for alternative diet versions.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 350
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 90 mg