Dreamy Carrot Cheesecake Cupcakes Recipe: Sweet Mini Delights

Decadent and creamy carrot cheesecake cupcakes blend the best of two beloved desserts into one irresistible treat.

These delightful little indulgences combine the warmth of classic carrot cake with the smooth richness of cheesecake.

Soft, spiced carrots mingle with cream cheese in a perfect harmony of flavors that dance across your palate.

Each cupcake promises a luxurious experience that elevates your dessert game to new heights.

The delicate balance of sweet and tangy creates a mouthwatering sensation you won’t be able to resist.

Topped with a silky cream cheese frosting, these cupcakes are sure to become your new favorite dessert.

Prepare to fall in love with every single bite.

Creative Ways To Make Carrot Cupcakes

• Gluten-Free Carrot Cupcakes: Replace wheat flour with almond or gluten-free flour blend for a celiac-friendly version. Use xanthan gum to improve texture and binding.
• Vegan Carrot Cheesecake Cups: Swap eggs with flax eggs, use coconut oil instead of vegetable oil, and create dairy-free cheesecake filling with cashew cream and plant-based cream cheese.
• Low-Sugar Carrot Cheesecake Bites: Substitute granulated sugar with stevia or monk fruit sweetener. Reduce overall sugar content while maintaining delicious flavor profile.
• Keto-Friendly Carrot Cream Cupcakes: Use almond flour, replace sugar with erythritol, incorporate cream cheese filling with additional healthy fats like coconut cream for a low-carb alternative.

Serve Carrot Cheesecake Cupcakes At Brunch

• Sweet Brunch Companion: Pair these delightful cupcakes with a steaming cup of cinnamon coffee or creamy chai latte for a luxurious morning treat.
• Elegant Dessert Platter: Create a beautiful spread by arranging cupcakes on a rustic wooden board, garnished with fresh mint leaves and sprinkled with toasted pecans for extra crunch.
• Party Perfect Presentation: Top each cupcake with a small edible flower or delicate caramel drizzle to transform them into stunning individual desserts for gatherings and special occasions.
• Nostalgic Comfort Serving: Enjoy these cupcakes slightly warm with a scoop of vanilla bean ice cream, allowing the cheesecake center to create a deliciously gooey surprise.

Storing Carrot Cheesecake Cupcakes Fresh Longer

• Store these delightful cupcakes in an airtight container in the refrigerator for up to 5 days. The cool environment helps maintain their creamy texture and prevents the cheesecake filling from spoiling.
• Keep frosted cupcakes at room temperature for no more than 2 hours to preserve their quality and prevent bacterial growth. Warm them slightly before serving for the best taste experience.
• Wrap individual cupcakes tightly in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and let sit at room temperature for 15-20 minutes before enjoying.

FAQs

• What makes the cheesecake filling unique in these cupcakes?

The cheesecake filling is dropped into the center of each cupcake and gently swirled, creating a marbled effect that adds a creamy, tangy surprise inside the spiced carrot cake base.

• Can I make these cupcakes without a stand mixer?

Yes, you can use a hand mixer or even mix by hand with a whisk. Just ensure you beat the ingredients thoroughly and avoid overmixing the batter to keep the cupcakes tender.

• How do I know when the cupcakes are perfectly baked?

Insert a toothpick into the cake part of the cupcake. If it comes out clean with no wet batter, the cupcakes are done. They should be golden brown and slightly springy to the touch.

Carrot Cheesecake Cupcakes Have Springtime Flavor

• Surprise Inside Delight: Discover a hidden cheesecake center that transforms ordinary cupcakes into an extraordinary dessert experience.
• Baking Ease Perfected: Create restaurant-quality treats with simple steps and basic ingredients that even novice bakers can master confidently.
• Crowd-Pleasing Flavor Fusion: Blend the warmth of classic carrot cake with creamy cheesecake and sweet caramel for a mouthwatering dessert that appeals to all taste buds.
• Customizable Crowd-Charmer: Adapt decorations and garnishes to match any celebration, making these cupcakes perfect for birthdays, holidays, or casual gatherings.

Gather Ingredients For Carrot Cheesecake Cupcakes

• Carrots: Sweet root vegetable that provides moisture and natural sweetness to the cupcakes.
• Flour: Essential base ingredient that gives structure to the cupcake batter.
• Eggs: Binding agent that helps hold the cupcake ingredients together.
• Vegetable Oil: Adds moisture and helps create a tender cake texture.

• Granulated Sugar, Brown Sugar: Provide sweetness and help create a soft, moist cake.
• Crushed Pineapple: Adds natural sweetness and extra moisture to the cupcake batter.

• Cinnamon, Allspice, Nutmeg, Ginger: Warm spices that enhance the classic carrot cake flavor profile.
• Salt: Balances and heightens the overall taste of the cupcakes.

• Cream Cheese: Creates a rich and creamy filling with tangy flavor.
• Vanilla Extract: Adds depth and enhances the overall taste of the filling.

• Butter, Cream Cheese: Provide a smooth and creamy base for the frosting.
• Powdered Sugar: Sweetens and helps create the right frosting consistency.
• Vanilla Extract: Adds flavor to the frosting.

• Caramel Sauce: Adds an extra layer of sweetness and decoration to the cupcakes.

Stepwise Guide For Carrot Cheesecake Cupcakes

Step 1: Warm Up the Oven

Crank the oven to a toasty 350F (175C).

Dress up your muffin pan with cute cupcake liners.

Step 2: Create Wet Magic

• Vegetable oil
• Granulated sugar
• Brown sugar
• Grated carrots
• Drained crushed pineapple
• Eggs
• Vanilla extract

Whisk everything together until it becomes a beautiful, harmonious mixture.

Step 3: Blend Dry Ingredients

• Flour
• Baking soda
• Cinnamon
• Allspice
• Salt
• Nutmeg
• Ginger

Gently fold the dry ingredients into the wet mixture.

Stir just enough to combine – no need for aggressive mixing!

Step 4: Whip Up Cheesecake Filling

Using a mixer, beat cream cheese, sugar, and vanilla extract until silky smooth and irresistibly creamy.

Step 5: Layer the Cupcake Base

Fill each liner about two-thirds full with carrot cake batter.

Drop a tablespoon of cheesecake filling right in the center.

Grab a toothpick and create a dreamy swirl pattern.

Step 6: Bake to Perfection

Pop the pan in the oven for 18-22 minutes.

Check doneness by inserting a toothpick – it should come out clean.

Let cupcakes rest in the pan for 5 minutes, then transfer to a cooling rack.

Step 7: Craft Dreamy Frosting

In a stand mixer, beat butter and cream cheese until creamy.

Add powdered sugar and vanilla extract.

Start mixing slowly, then increase speed to create a fluffy cloud of frosting.

Step 8: Decorate with Flair

Slip a star tip onto a piping bag.

Swirl frosting on each cupcake, leaving a small center dip.

Drizzle caramel sauce into the well for extra indulgence.

Step 9: Serve and Enjoy

Serve immediately or chill in the refrigerator.

For maximum deliciousness, let refrigerated cupcakes sit at room temperature for 15-20 minutes before devouring.

Baker’s Tips For Carrot Cheesecake Cupcakes

• Stir cake batter gently to keep cupcakes tender and light, avoiding tough textures that develop from excessive mixing.
• Drain pineapple thoroughly to prevent soggy cupcakes and maintain the perfect cake consistency.
• Use a toothpick or thin knife to create delicate cheesecake swirls, ensuring an even distribution of filling throughout the cupcake.
• Let eggs, cream cheese, and butter sit out beforehand to blend smoothly and create a more uniform batter and frosting.
• Allow cupcakes to cool entirely to prevent frosting from melting and ensure a clean, professional decoration.

Carrot Cheesecake Cupcakes Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 21 reviews

• Total Time: 45 minutes
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

Creamy carrot cheesecake cupcakes blend classic dessert comfort with unexpected elegance. Sweet spices and smooth cream cheese create a perfect handheld treat you’ll savor with pure delight.

---

Ingredients

Scale 1x2x3x

Carrot Cupcakes:

Wet Ingredients:

• 1/2 cup vegetable oil
• 2 large eggs, at room temperature
• 1/4 cup crushed pineapple, drained
• 2 teaspoons vanilla extract

Dry Ingredients:

• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 3/4 cup grated carrots, packed
• 1 cup + 3 tablespoons all-purpose flour, spooned and leveled
• 1 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon allspice
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger

Cheesecake Filling:

• 6 ounces (170 grams) cream cheese, softened
• 3 tablespoons granulated sugar
• 1/2 teaspoon vanilla extract

Cream Cheese Frosting:

• 1/2 cup unsalted butter, room temperature
• 6 ounces (170 grams) cream cheese, room temperature
• 1 1/2 cups powdered sugar
• 1/2 teaspoon vanilla extract

Topping:

• Store-bought caramel sauce (Smuckers recommended)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 350°F (175°C) and arrange cupcake liners in a standard muffin pan.
2. In a large mixing bowl, whisk together vegetable oil, granulated sugar, brown sugar, grated carrots, drained crushed pineapple, eggs, and vanilla extract until thoroughly blended.
3. Sift flour, baking soda, cinnamon, allspice, salt, nutmeg, and ginger into a separate bowl. Gently fold dry ingredients into the wet mixture, stirring just until combined without overmixing.
4. Create the cheesecake filling by beating cream cheese, sugar, and vanilla extract until smooth and creamy in a medium bowl.
5. Fill each cupcake liner approximately two-thirds full with carrot cake batter. Carefully place a tablespoon of cheesecake filling in the center, using a toothpick to create a gentle swirl pattern.
6. Bake for 18-22 minutes, verifying doneness by inserting a toothpick into the cake portion, which should come out clean. Allow cupcakes to rest in the pan for 5 minutes before transferring to a wire rack for complete cooling.
7. Prepare frosting by beating butter and cream cheese on medium speed for 2-3 minutes until smooth. Gradually add powdered sugar and vanilla extract, starting on low speed and increasing to medium-high for an additional 2-3 minutes until light and fluffy.
8. Transfer frosting to a piping bag with a 1M star tip. Pipe a decorative swirl on each cooled cupcake, creating a small center well. Fill the well with caramel sauce.
9. Serve immediately or refrigerate. For optimal taste, let refrigerated cupcakes sit at room temperature for 15-20 minutes before serving.

Notes

• Gently fold dry ingredients into wet ingredients to maintain a tender, light texture and avoid dense, tough cupcakes.
• Crushed pineapple adds natural sweetness and keeps the carrot cake incredibly moist without making it soggy.
• Use a toothpick or knife to create beautiful marbled cheesecake swirls, ensuring each bite has a perfect balance of carrot cake and cheesecake flavors.
• These cupcakes can be prepared a day in advance and stored in an airtight container in the refrigerator, allowing flavors to meld and develop.

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 250
• Sugar: 18 g
• Sodium: 180 mg
• Fat: 12 g
• Saturated Fat: 6 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 50 mg