Description
These delightful cupcakes combine the warm spices of carrot cake with the creamy richness of cheesecake, creating a perfect single-serve dessert. Topped with a luscious cream cheese frosting, they’re ideal for special occasions or simply indulging your sweet tooth.
Ingredients
Units
Scale
Carrot Cake Batter:
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1/3 cup vegetable oil
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1/2 tsp vanilla extract
- 1 cup finely grated carrots
Cheesecake Layer:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
Instructions
Step 1: Prepare the Oven and Muffin Tin
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Step 2: Make the Carrot Cake Batter
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a large bowl, mix oil, granulated sugar, and brown sugar until smooth. Add the egg and vanilla extract, whisking until well combined.
- Gradually fold the dry ingredients into the wet ingredients until just combined. Stir in the grated carrots.
Step 3: Prepare the Cheesecake Layer
- In a separate bowl, beat cream cheese and sugar until smooth.
- Add the egg and vanilla extract, mixing until fully incorporated.
Step 4: Assemble the Cupcakes
- Spoon about 1 tablespoon of carrot cake batter into each cupcake liner.
- Add 1 tablespoon of the cheesecake mixture on top, then another tablespoon of carrot cake batter.
Step 5: Bake the Cupcakes
- Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the carrot cake layer comes out clean.
- Allow cupcakes to cool completely before frosting.
Step 6: Make the Cream Cheese Frosting
- Beat cream cheese and butter together until smooth and creamy.
- Gradually add powdered sugar and vanilla extract, mixing until fluffy.
Step 7: Frost and Decorate
- Frost the cooled cupcakes with cream cheese frosting. Optional: garnish with shredded carrots, chopped nuts, or a sprinkle of cinnamon.
Notes
- For best results, use freshly grated carrots.
- Cupcakes can be stored in an airtight container in the fridge for up to 5 days.