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
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)
Instructions
- Preheat the oven to 350°F (175°C) and arrange cupcake liners in a standard muffin pan.
- 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.
- 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.
- Create the cheesecake filling by beating cream cheese, sugar, and vanilla extract until smooth and creamy in a medium bowl.
- 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.
- 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.
- 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.
- 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.
- 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