Description
Welcome to a delightful fusion of two classic desserts—Carrot Cake Cheesecake Cupcakes! These Mini Carrot Cake Cheesecake Bites with maple frosting are the perfect indulgence for lovers of rich, creamy cheesecake and moist, spiced carrot cake. In this recipe, the comforting flavors of carrot cake come together with the creaminess of cheesecake in a bite-sized, irresistible form. Whether you’re baking for a special occasion or simply treating yourself, these cupcakes are sure to impress!
Ingredients
Carrot Cake Batter
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts (optional)
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Frosting and Topping
- Maple frosting (store-bought or homemade)
- Maple syrup for drizzling
Optional Ingredient Substitutions:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
- Coconut oil can be swapped for vegetable oil for a healthier alternative.
- Pecans can replace walnuts for a different nutty flavor, or you can omit the nuts entirely for a nut-free recipe.
Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners. This ensures your cupcakes bake evenly and are easy to remove.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. This combination of spices will give the cupcakes their signature carrot cake flavor.
Step 3: Mix the Wet Ingredients
In a large bowl, combine the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Whisk until the mixture is smooth and well-blended. Slowly add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the cupcakes dense.
Step 4: Add the Extras
Fold in the grated carrots, crushed pineapple, and walnuts (if using). These ingredients add moisture, flavor, and a pleasant texture to the cupcakes.
Step 5: Prepare the Cheesecake Filling
In a separate bowl, beat together the softened cream cheese, sugar, egg, and vanilla extract until the mixture is smooth and creamy.
Step 6: Assemble the Cupcakes
Fill each cupcake liner halfway with the carrot cake batter. Next, add a spoonful of the cheesecake filling into the center of each cupcake, ensuring the filling is fully surrounded by batter. Top with more carrot cake batter to cover the cheesecake center.
Step 7: Bake
Bake for 18-20 minutes or until a toothpick inserted into the cake portion comes out clean. Be mindful that the cheesecake center may remain slightly softer than the cake, which is normal.
Step 8: Cool and Frost
Once the cupcakes have baked, allow them to cool completely before frosting. Top each cupcake with maple frosting and drizzle with a little maple syrup for an extra touch of sweetness.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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Keep the Carrots Fresh
For the best texture and flavor, use freshly grated carrots rather than pre-shredded. Freshly grated carrots have more moisture, which contributes to a moist and tender cake.
Don’t Overfill the Cupcake Liners
When adding the batter and cheesecake filling, make sure not to fill the liners more than three-quarters full. This prevents the cupcakes from overflowing as they bake.
Room Temperature Ingredients
Ensure that your eggs, cream cheese, and other refrigerated ingredients are at room temperature before mixing. This helps create a smoother batter and filling.