Description
Delicious Carrot Cheesecake Cupcakes that combine the flavors of carrot cake with creamy cheesecake frosting.
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.
Notes
- Make sure the cream cheese is softened for easy mixing.
- You can add nuts or raisins to the cupcake batter for extra texture.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 24g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg