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–+ servings
Carrot Cream Cheese Cupcakes

Irresistible Carrot Cream Cheese Cupcakes for Sweet Moments

Delight in these Carrot Cream Cheese Cupcakes, a perfect blend of flavor and indulgence for any gathering.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1 cup All-purpose flour can use a gluten-free blend
  • 1 cup Granulated sugar use coconut sugar for a healthier option
  • 1/2 cup Unsalted butter can substitute with vegetable oil for a dairy-free version
  • 2 large Eggs room temperature for best results
  • 1/2 cup Milk almond or soy milk works for dairy-free
  • 1 teaspoon Vanilla extract opt for pure vanilla for a richer taste
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 2 cups Grated carrots finely grated for smooth texture
  • 1 teaspoon Ground cinnamon
  • 1/4 teaspoon Ground nutmeg
For the Cream Cheese Filling
  • 8 ounces Cream cheese can swap for mascarpone
  • 1 cup Powdered sugar
For the Crumble Topping
  • 1/2 cup Additional flour
  • 1/4 cup Brown sugar
  • 1/4 cup Melted butter
For the Glaze
  • 2 tablespoons Milk

Equipment

  • Cupcake Pan
  • Electric mixer
  • Mixing bowls
  • measuring cups
  • measuring spoons
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. Beat the softened unsalted butter and granulated sugar until light and fluffy.
  3. In a separate bowl, whisk together the dry ingredients.
  4. Combine the wet and dry ingredients, adding grated carrots last.
  5. Spoon the batter into the cupcake liners, filling about two-thirds full.
  6. Bake for 18-20 minutes until a toothpick comes out clean. Cool for 5 minutes before transferring to a wire rack.
  7. Prepare the cream cheese filling by mixing cream cheese and powdered sugar until smooth.
  8. Combine the crumble topping ingredients until crumbly.
  9. Make a hole in the center of each cupcake and fill with cream cheese filling.
  10. Whisk powdered sugar, milk, and vanilla for the glaze.
  11. Drizzle the glaze over each filled cupcake and sprinkle crumble topping while glaze is wet.
  12. Serve at room temperature to enjoy their best flavor.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 200IUCalcium: 50mgIron: 1mg

Notes

Ensure you use room temperature ingredients for the best results. Avoid overmixing to keep cupcakes light and airy.

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