Description
Carrot Cheesecake Cupcakes are a delightful fusion of rich cheesecake and spiced carrot cake, perfect for any occasion. With their moist texture and creamy frosting, these mini treats are bound to impress your family and friends. Easy to make, they are a hit at birthdays, holidays, or just because! Bake a batch today for a sweet escape that will leave everyone asking for seconds.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
- 2 large eggs (room temperature)
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 cup finely shredded carrots
- 8 oz cream cheese (softened)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
- In another bowl, beat the eggs and mix in the oil and vanilla. Fold in the shredded carrots.
- Gradually combine the dry ingredients with the wet ingredients until just mixed; avoid overmixing.
- Scoop the batter into cupcake liners until two-thirds full.
- Bake for 18-20 minutes or until a toothpick comes out clean. Cool before frosting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 210
- Sugar: 14g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 55mg