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Irresistible Carrot Cheesecake Cupcakes: A Delightful Twist to Try Now

Irresistible Carrot Cheesecake Cupcakes Recipe to Try Now
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Delight in the perfect mix of carrot cake and creamy cheesecake with these irresistible cupcakes. A treat that will impress at any occasion!

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup grated carrots
  • 1/2 cup cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 teaspoon lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, combine granulated sugar, brown sugar, and oil. Beat in eggs and vanilla until well combined.
  4. Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the grated carrots.
  5. In a separate bowl, beat the cream cheese, powdered sugar, and lemon juice until smooth.
  6. Fill each cupcake liner with batter halfway, then add a dollop of cream cheese mixture on top, followed by more batter to cover.
  7. Bake for 20-25 minutes or until a toothpick inserted comes out clean. Let cool.

Notes

  • For an extra touch, top with whipped cream and grated carrot before serving.

Nutrition

Keywords: carrot cheesecake cupcakes, desserts, baking

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