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Carrot Cake Cheesecake Cupcakes

Carrot Cake Cheesecake Cupcakes combine moist carrot cake and creamy cheesecake, topped with fluffy frosting. Ideal for parties or cozy nights.

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

Ingredients

Scale
  • 1 large egg
  • ¼ cup unsweetened applesauce
  • ¼ cup vegetable oil
  • ¼ cup packed brown sugar
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ cup shredded carrots
  • ½ cup chopped pecans or walnuts (optional)
  • 1 (8 ounce) package cream cheese, room temperature
  • 2 tablespoons sour cream, room temperature
  • ¼ cup sugar
  • 1 teaspoon vanilla extract
  • 1 large egg (room temperature)
  • 8 ounces cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 350°F and line muffin pan with cupcake liners.
  • Beat the wet ingredients together until well blended.
  • Whisk dry ingredients in a separate bowl.
  • Combine wet and dry mixtures, then fold in shredded carrots and nuts.
  • Distribute carrot cake batter into muffin liners.
  • Mix cream cheese mixture until smooth, then add egg.
  • Layer cheesecake batter over carrot cake batter.
  • Bake for 18-25 minutes until set; cool and chill for 1 hour.
  • Blend butter and cream cheese for frosting until fluffy.
  • Incorporate powdered sugar and vanilla until smooth.
  • Frost cooled cupcakes before serving.

Notes

Use room temperature ingredients for better blending.
Avoid overmixing batters for the best texture.
Chill cupcakes after baking to firm up the cheesecake.

  • Author: Martha
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Calories: 320
  • Sugar: 18
  • Sodium: 180
  • Fat: 18
  • Saturated Fat: 8
  • Unsaturated Fat: 8
  • Trans Fat: 0
  • Carbohydrates: 34
  • Fiber: 1
  • Protein: 4
  • Cholesterol: 40