Cheesecake Carrot Cupcakes (Print Version)
# Ingredients:
→ Carrot Cupcakes
01 -
¾ cup packed grated carrots
02 -
1 teaspoon baking soda
03 -
½ cup sugar (granulated)
04 -
½ cup vegetable oil
05 -
2 teaspoons vanilla extract
06 -
2 large room-temperature eggs
07 -
¼ teaspoon each of ground nutmeg and ginger
08 -
¼ cup well-drained crushed pineapple
09 -
½ cup packed brown sugar (light)
10 -
1½ teaspoons cinnamon powder
11 -
¼ teaspoon salt
12 -
1 teaspoon allspice
13 -
1 cup + 3 tablespoons all-purpose flour (spooned and leveled)
→ Cheesecake Filling
14 -
½ teaspoon vanilla extract
15 -
6 ounces softened cream cheese
16 -
3 tablespoons sugar (granulated)
→ Cream Cheese Frosting
17 -
½ cup room-temperature butter (unsalted)
18 -
1½ cups powdered sugar
19 -
6 ounces room-temperature cream cheese
20 -
½ teaspoon vanilla extract
→ Topping
21 -
Caramel sauce (a brand like Smuckers works great)
# Instructions:
01 -
Set your oven to 350°F (175°C) and line a cupcake pan with liners.
02 -
Using a big bowl, stir the oil, white sugar, brown sugar, carrots, pineapple, eggs, and vanilla until they’re all blended nicely.
03 -
In another bowl, sift the flour, spices (cinnamon, allspice, nutmeg, ginger), baking soda, and salt. Gently fold this mixture into the wet ingredients. Stop mixing as soon as it’s combined to keep the texture right.
04 -
Blend cream cheese, sugar, and vanilla in a medium bowl until the mixture is satiny smooth.
05 -
Fill liners about two-thirds of the way with the carrot batter. Then, plop a spoonful of cheesecake filling in the center and lightly stir it into the batter using a knife or toothpick.
06 -
Bake cupcakes for 18-22 minutes until a toothpick checked in the cake comes out without batter chunks. Cool them in the pan for 5 minutes before placing them on a rack to finish cooling.
07 -
With a mixer, whip the butter and cream cheese on medium speed till creamy, around 2-3 minutes. Slowly add powdered sugar and vanilla. Once mixed, crank up the speed to get it fluffy in 2-3 minutes.
08 -
Pipe your frosting in a swirl with a 1M star tip on the cooled cupcakes. Leave a tiny center hole and drizzle in caramel sauce.
09 -
Chill or enjoy right away. If refrigerated, let the cupcakes sit out for 15-20 minutes before eating for the best texture and taste.
# Notes:
01 -
To get a silky batter and frosting, let all chilled ingredients come to room temperature first.
02 -
Want some crunch? Toss in some pecans or walnuts into the batter before baking.
03 -
Press the juice out of your pineapple well to avoid soggy cupcakes.
04 -
This combo gives you all the carrot cake goodness with a cheesecake surprise!