Dessertscrazyforcrust5.0
Carrot Cake Cheesecake Cupcakes Recipe
Carrot Cake Cheesecake Cupcakes are an easy way of combining carrot cake and cheesecake! This easy cupcake recipe is the original cheesecake cupcake and is topped with a cream cheese frosting.
👥 12 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 30 min🔥 Cook: 20 min👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
📝 Preparation Steps
1
Preheat oven to 350°. Line muffin pan with liners. Set aside.
2
Make the cake batter: In a large bowl, beat together egg, applesauce, oil, sugars, and vanilla. Mix in flour, baking soda, baking powder, salt, and cinnamon. Stir in carrots and nuts, if using. Pour evenly into 12 muffin tins (about 2 tablespoons per cupcake). Set aside.
large egg1large egg (room temperature)1vanilla extract1 teaspoonvanilla1 teaspoon
3
Make the cheesecake batter: make sure all ingredients are room temperature to avoid lumps. Mix together cream cheese, sour cream, egg, sugar, and vanilla with a hand-held mixer. Pour evenly on top of cake batter in muffin pan (about 1-2 tablespoons per cupcake).
8 ounce package cream cheese (room temperature)1cream cheese (softened)8 ouncessour cream (room temperature)2 tablespoonslarge egg1large egg (room temperature)1vanilla extract1 teaspoonvanilla1 teaspoon
4
Bake for about ⏱️ 18-25 minutes, until cheesecake is no longer runny. Cool completely. Chill at least ⏱️ 1 hour before serving. You can frost them once they're room temperature, but don't serve until they've chilled a bit so the cheesecake can set.
5
Make the frosting: Using a hand mixer, cream butter and cream cheese until fluffy. Slowly add in powdered sugar and vanilla. Mix until smooth. Frosting option: use a 1M tip for a beautiful cupcake. Store in refrigerator for up to 3 days or freeze unfrosted cupcakes for up to 1 month.
8 ounce package cream cheese (room temperature)1cream cheese (softened)8 ouncespowdered sugar3 cupsvanilla extract1 teaspoonvanilla1 teaspoon
Nutrition Facts
calories
410 kcal
fat Content
23 g
serving Size
1 cupcake
sugar Content
43 g
sodium Content
177 mg
protein Content
3 g
cholesterol Content
77 mg
carbohydrate Content
49 g
saturated Fat Content
13 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...