Imagine the perfect marriage of two beloved desserts: carrot cake’s warm spices and cream cheese frosting combined with the silky decadence of cheesecake. That’s exactly what you’ll get with these Carrot Cheesecake Cupcakes! These delightful treats feature a moist, spiced carrot cake base topped with a velvety cheesecake layer that bakes right along with the cupcake.
Perfect for spring gatherings, Easter celebrations, or simply when you’re craving something special, these cupcakes deliver big flavor in individual portions. The natural sweetness of carrots pairs beautifully with warm cinnamon and nutmeg, while the tangy cheesecake topping adds a luxurious finish that will have everyone asking for seconds.
Why You’ll Love This
- Two desserts in one – enjoy both carrot cake and cheesecake in every bite
- Make-ahead friendly – these cupcakes actually taste better after chilling overnight
- Perfect portion control with individual servings
- Impressive presentation with minimal decorating skills required
- Great way to sneak vegetables into a dessert that kids will love
Ingredients
- ½ cup vegetable oil
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- ¾ cup grated carrots, packed
- ¼ cup crushed pineapple, drained
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup + 3 tablespoons all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1½ teaspoons ground cinnamon
- 1 teaspoon allspice
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 6 ounces cream cheese, softened
- 3 tablespoons granulated sugar
- ½ teaspoon vanilla extract
- ½ cup unsalted butter, room temperature
- 6 ounces cream cheese, room temperature
- 1½ cups powdered sugar
- ½ teaspoon vanilla extract
- Store-bought caramel sauce (Smuckers recommended)
Instructions
- Preheat oven to 350°F (175°C). Line a standard muffin pan with cupcake liners.
- In a large bowl, combine the vegetable oil, granulated sugar, brown sugar, grated carrots, drained crushed pineapple, eggs, and vanilla extract. Mix until thoroughly combined.
- In a separate bowl, sift together the flour, baking soda, cinnamon, allspice, salt, nutmeg, and ginger. Add the dry ingredients to the wet ingredients and mix just until combined. Be careful not to overmix.
- In a medium bowl, beat together the cream cheese, sugar, and vanilla extract until smooth and creamy.
- Fill each cupcake liner about ⅔ full with the carrot cake batter. Drop 1 tablespoon of the cheesecake filling in the center of each cupcake and use a toothpick or knife to gently swirl it with the batter.
- Bake for 18-22 minutes, or until a toothpick inserted into the cake part comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- In a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed for 2-3 minutes until smooth and creamy. Add the powdered sugar and vanilla extract, starting on low speed until incorporated, then increase to medium-high and beat for another 2-3 minutes until fluffy.
- Transfer the frosting to a piping bag fitted with a 1M star tip. Pipe a swirl of frosting on top of each cooled cupcake, leaving a small well in the center. Fill the center with caramel sauce.
- Serve immediately or refrigerate until ready to enjoy. For the best flavor, allow refrigerated cupcakes to sit at room temperature for 15-20 minutes before serving.
Tips & Variations
- For extra flavor, add 1/2 cup of raisins or crushed pineapple (well-drained) to the carrot cake batter
- Sprinkle some cinnamon sugar on top of the cheesecake layer before baking for a sweet, spiced crust
- Make a gluten-free version by substituting the all-purpose flour with a 1:1 gluten-free baking blend
- For a festive touch, add a small carrot decoration made from orange and green fondant on top
- Ensure your cream cheese is truly at room temperature to avoid lumps in the cheesecake layer
- These cupcakes freeze well for up to 3 months – thaw overnight in the refrigerator
Serving Suggestions
These Carrot Cheesecake Cupcakes are delicious on their own, but for an extra special presentation, dust them lightly with powdered sugar or add a small dollop of whipped cream before serving. They pair wonderfully with a hot cup of coffee or tea for an afternoon treat.
For a dessert table, arrange them on a tiered stand alongside fresh berries and mint sprigs. The cupcakes are substantial enough to be served as a dessert course after a spring brunch or dinner.
Notes
- Store cupcakes in an airtight container in the refrigerator for up to 5 days
- The cheesecake tops may crack slightly while baking – this is normal and adds to their rustic charm
- For best flavor, allow cupcakes to come to room temperature for about 15 minutes before serving
- The carrot cake base should be moist but not wet – if your carrots are very juicy, pat them dry with paper towels
FAQs
Can I make these cupcakes ahead of time?
Absolutely! These cupcakes actually taste better after being refrigerated overnight, making them perfect for preparing a day in advance.
Can I use pre-shredded carrots?
While convenient, pre-shredded carrots are often too thick and dry for baking. It’s best to grate your own carrots for the moistest cake.
Why did my cheesecake layer sink into the carrot cake?
This can happen if the carrot cake batter is too thin. Make sure to measure your flour correctly and don’t overmix the batter.
Can I make these into mini cupcakes?
Yes! Use a mini muffin tin and reduce the baking time to about 12-15 minutes, checking frequently for doneness.
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