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carrot cake cheesecake cupcake
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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.
Course Dessert
Cuisine American
Keyword cupcake
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12 cupcakes
Calories 410kcal
Author Dorothy Kern
Cost $10

Ingredients

For the Cupcakes:

  • 1 large egg
  • 1/4 cup unsweetened applesauce
  • 1/4 cup vegetable oil
  • 1/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup shredded carrots
  • 1/2 cup chopped pecans or walnuts optional

For the Cheesecake:

  • 1 8 ounce package cream cheese room temperature
  • 2 tablespoons sour cream room temperature
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 1 large egg room temperature

For the Cream Cheese Frosting:

  • 8 ounces cream cheese softened
  • 1/2 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.

Video

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