Carrot Cake Cheesecake Cupcakes

Carrot Cake Cheesecake Cupcakes are an easy way of combining carrot cake and cheesecake! This easy cupcake recipe is the original cheesecake cupcake and is topped with a cream cheese frosting. Carrot Cake can fix anything. So can cheesecake. Together? They can run the world.

Original Cheesecake Cupcake Recipe

I originally wrote this post back in 2012, can you believe that? Now, I don’t know if it’s coincidence or not, but ever since I posted these cupcakes, carrot cake cheesecake cakes (and other versions of cheesecake cupcakes) have flooded the internet. I posted these before Pinterest even existed (I know, right? What was it like without Pinterest?!) I like to think I started a trend (like I did with peanut butter snickerdoodles) so I’m considering this cupcake recipe to be the ORIGINAL Carrot Cake Cheesecake Cupcake.

How to make Carrot Cake Cupcakes:

There are a few different components in these cupcakes. Let’s talk about each one:

• This simple batter comes together with one bowl and a spoon. No mixer required!
• I cut down on the amount of oil in the cake by using some applesauce in place of half of it. Carrot cake notoriously has a lot of oil, so using applesauce takes some of that out without changing the texture or flavor.
• Please use real carrots that you shred yourself; don’t use pre-shredded carrots. They’re too thick to get soft in the cake.
• Use walnuts or pecans, whichever you prefer, or you can omit the nuts.

Expert Tips

• You can actually put this cheesecake on any of my cupcake recipes.
• Make sure your ingredients are room temperature to avoid lumps, even the egg. Otherwise your cheesecake will be lumpy!
• The cheesecake will collapse a bit into the cupcake – fill the hole with more frosting!
• This recipe makes 12 perfect cupcakes. If you want a bite size version, make MINI Cupcakes using mini muffin pans (it’ll make about 4 dozen).

Carrot Cake Cheesecake Cupcakes Recipe

5 from 18 votes

Carrot Cake Cheesecake Cupcakes are an easy way of combining carrot cake and cheesecake! This easy cupcake recipe is the original cheesecake cupcake and is topped with a cream cheese frosting.

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Yield 12 cupcakes

Serving Size 1 cupcake

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Ingredients

 

For the Cupcakes:

• ▢ 1 large egg
• ▢ ¼ cup unsweetened applesauce
• ▢ ¼ cup vegetable oil
• ▢ ¼ cup packed brown sugar
• ▢ ¼ cup granulated sugar
• ▢ 1 teaspoon vanilla extract
• ▢ ½ cup all purpose flour
• ▢ ½ teaspoon baking soda
• ▢ ½ teaspoon baking powder
• ▢ ¼ teaspoon salt
• ▢ ½ teaspoon cinnamon
• ▢ ½ cup shredded carrots
• ▢ ½ cup chopped pecans or walnuts optional

For the Cheesecake:

• ▢ 1 8 ounce package cream cheese room temperature
• ▢ 2 tablespoons sour cream room temperature
• ▢ ¼ cup sugar
• ▢ 1 teaspoon vanilla
• ▢ 1 large egg room temperature

For the Cream Cheese Frosting:

• ▢ 8 ounces cream cheese softened
• ▢ ½ cup unsalted butter softened
• ▢ 3 cups powdered sugar
• ▢ 1 teaspoon vanilla extract

Instructions

• Preheat oven to 350°. Line muffin pan with liners. Set aside.
• Make the cake batter: In a large bowl, beat together egg, applesauce, oil, sugars, and vanilla. Mix in flour, baking soda, baking powder, salt, and cinnamon. Stir in carrots and nuts, if using. Pour evenly into 12 muffin liners (about 2 tablespoons per cupcake). Set aside.
• Make the cheesecake batter: make sure all ingredients are room temperature to avoid lumps. Mix together cream cheese, sour cream, egg, sugar, and vanilla with a hand-held mixer. Pour evenly on top of cake batter in muffin pan (about 1-2 tablespoons per cupcake).
• Bake for about 18-25 minutes, until cheesecake is no longer runny. Cool completely. Chill at least 1 hour before serving. You can frost them once they’re room temperature, but don’t serve until they’ve chilled a bit so the cheesecake can set.
• Make the frosting: Using a hand mixer, cream butter and cream cheese until fluffy. Slowly add in powdered sugar and vanilla. Mix until smooth. Frosting option: use a 1M tip for a beautiful cupcake. Store in refrigerator for up to 3 days or freeze unfrosted cupcakes for up to 1 month.

Recipe Video

Recipe Notes

• Make sure your ingredients are room temperature to avoid lumps, even the egg. Otherwise your cheesecake will be lumpy!
• The cheesecake will collapse a bit into the cupcake – fill the hole with more frosting!
• This recipe makes 12 perfect Carrot Cake Cheesecake Cupcakes. If you want a bite size version, make MINI Carrot Cake Cheesecake Cupcakes using mini muffin pans (it’ll make about 4 dozen).

Recipe Nutrition

Serving: 1cupcake | Calories: 410kcal | Carbohydrates: 49g | Protein: 3g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 77mg | Sodium: 177mg | Potassium: 105mg | Sugar: 43g | Vitamin A: 1445IU | Vitamin C: 0.3mg | Calcium: 44mg | Iron: 0.6mg

Nutritional information not guaranteed to be accurate

Course Dessert

Cuisine American

Author Dorothy Kern

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Last Updated on March 11, 2023