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.
- 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