Description
Carrot Cheesecake Cupcakes are a delightful fusion of moist carrot cake and creamy cheesecake, topped with luscious cream cheese frosting. Each bite is a nostalgic trip down memory lane, perfect for any occasion or just a sweet treat to brighten your day. These easy-to-make cupcakes will impress your family and friends, bringing smiles around the table!
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 tsp ground cinnamon
- 2 medium carrots, grated (about 1 cup)
- 4 oz cream cheese, softened
- 2 large eggs, room temperature
- 1/2 cup unsalted butter, melted
- 2 tsp vanilla extract
- 1 tsp baking powder
- 1/2 cup powdered sugar (for frosting)
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, sugar, baking powder, and cinnamon.
- In another bowl, beat eggs, melted butter, and vanilla until smooth; mix in grated carrots.
- Gradually add dry ingredients to wet ingredients until just combined.
- Fill muffin tins about two-thirds full and bake for 20-25 minutes or until a toothpick comes out clean.
- Allow cupcakes to cool completely before frosting with cream cheese frosting made from softened cream cheese, powdered sugar, and vanilla.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 18g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg