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cupcakes with tan frosting on a cutting board.
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5 from 27 votes

Carrot Cake Cheesecake Cupcakes Recipe

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 Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Servings: 12 cupcakes
Author: Dorothy Kern
Cost: $10


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


  • 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 tins (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.



  • 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).


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

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