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Carrot Cream Cheese Cupcakes - Easy Dessert Recipe

Carrot Cream Cheese Cupcakes – Easy Dessert Recipe

Description

Hello, dear readers! If you’re in the mood for a delightful dessert that combines the warmth of spices with the creamy goodness of cheese, you’ve come to the right place. Today, I’m excited to share with you a recipe for Carrot Cream Cheese Cupcakes that’s bound to become a favorite in your household. These cupcakes are not only delicious but also easy to make, perfect for any occasion.

Ingredients

Scale
  • 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

For the Cream Cheese Filling:

  • 8 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

For the Crumble Topping:

  • 1/4 cup all-purpose flour
  • 2 tablespoons brown sugar
  • 2 tablespoons unsalted butter, melted
  • 1/2 teaspoon ground cinnamon

For the Glaze:

  • 1/2 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  • Preheat the oven: Start by preheating your oven to 350°F (175°C). Line a cupcake pan with paper liners.
  • Prepare the batter: In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  • Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Fold in the grated carrots.
  • Fill the cupcake pan: Spoon the batter into the prepared cupcake pan, filling each cup about two-thirds full.
  • Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
  • Prepare the cream cheese filling: While the cupcakes are cooling, prepare the cream cheese filling by mixing together the softened cream cheese, powdered sugar, and vanilla extract until smooth. Set aside.
  • Make the crumble topping: For the crumble topping, mix together the flour, brown sugar, melted butter, and cinnamon until a crumbly texture forms.
  • Assemble the cupcakes: Once the cupcakes have cooled, use a small knife to cut a hole in the center of each cupcake. Fill each hole with the cream cheese mixture.
  • Prepare the glaze: Prepare the glaze by mixing together the powdered sugar, milk, and vanilla extract until smooth.
  • Finish the cupcakes: Drizzle the glaze over the filled cupcakes, then sprinkle the crumble topping over the glaze.
  • Serve and enjoy! Your delicious Carrot Cream Cheese Cupcakes are ready to be enjoyed. Serve them at room temperature for the best flavor.

Equipment

Notes

  • Use fresh carrots: Freshly grated carrots add the best flavor and moisture to your cupcakes. Avoid using pre-shredded carrots as they can be dry.
  • Room temperature ingredients: Ensure that your butter, eggs, and cream cheese are at room temperature before starting. This helps them blend more smoothly and results in a better texture.
  • Don’t overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can result in dense cupcakes.

Find it online: https://optimalrecipes.com/carrot-cream-cheese-cupcakes-easy-dessert-recipe/