Description
Indulge in these moist and flavorful Carrot Cream Cheese Cupcakes that are perfect for any occasion. The combination of tender carrot cake, creamy cheesecake filling, and cinnamon crumble topping will surely impress your guests.
Ingredients
Units
Scale
Cupcake Batter:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups grated carrots
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Crumble Topping:
- 1/4 cup all-purpose flour
- 2 tablespoons brown sugar
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon ground cinnamon
Glaze:
- 1/2 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare Cupcake Batter: In a bowl, mix flour, sugar, butter, eggs, milk, vanilla, baking powder, baking soda, salt, carrots, cinnamon, and nutmeg. Fill muffin cups halfway.
- Make Cream Cheese Filling: Beat cream cheese, sugar, and vanilla. Spoon over batter in muffin cups.
- Create Crumble Topping: Combine flour, sugar, butter, and cinnamon. Sprinkle over cream cheese.
- Bake: Bake at 350°F for 20-25 mins.
- Add Glaze: Mix powdered sugar, milk, and vanilla. Drizzle over cooled cupcakes.
Notes
- Add chopped nuts or raisins to the batter for extra texture.
- Adjust cinnamon and nutmeg to taste preferences.
- Store cupcakes in the refrigerator due to cream cheese filling.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg