Description
Carrot Cheesecake Cupcakes are a delightful twist on traditional desserts, blending the sweetness of carrots with rich cream cheese frosting. Perfect for any occasion, these fluffy, flavorful cupcakes are sure to impress even the pickiest eaters. With warm spices and a touch of crunch from optional walnuts, each bite is a harmonious treat that will leave your taste buds dancing!
Ingredients
Scale
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup grated carrots (about 2 medium carrots)
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 2 cups powdered sugar, sifted
- Optional: 1/2 cup chopped walnuts
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.
- Create a well in the dry ingredients and add grated carrots, eggs, melted butter, and vanilla. Stir gently until just combined.
- Fill each cupcake liner two-thirds full with batter.
- Bake for 20-25 minutes or until a toothpick comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack.
- For frosting, beat cream cheese with powdered sugar and vanilla until smooth; pipe onto cooled cupcakes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (50g)
- Calories: 200
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg