Carrot Cake Cupcakes. Make the frosting: Using a hand mixer, cream butter and cream cheese until fluffy. Scoop about 1 1/2 tbsp of carrot cake batter into each cupcake liner. Use walnuts or pecans, whichever you prefer, or you can omit the nuts. Once the cupcakes are completely cooled you can either pipe a swirl of frosting onto the middle of each cupcake or use a knife or spoon to dollop it on top. And stay in touch on Facebook, Pinterest, Twitter, and Instagram for all my latest updates. Required fields are marked *. So, these cupcake are mini cheesecake cakes! Carrot Cake Cupcakes from scratch! You can make and chill them with or without frosting for 2-3 days. Make the cheesecake batter: make sure all ingredients are room temperature to avoid lumps. I used pecans (chopped with my cuisinart mini-chopper) and for the icing I used lactose free cream cheese because that’s all I had. ❤. You’ll stir the dry ingredients into the wet ingredients until just combined and then move on to the cheesecake batter. Set aside. Exclusive Member of Mediavine Food. People make all kinds of cupcakes – carrot cake cupcakes with nuts, carrot cake cupcakes with raisins and carrot cake cupcakes … Glad you like them! Mix together cream cheese, sour cream, egg, sugar, and vanilla with a hand-held mixer. These carrot cake cupcakes got a redo when I wrote my cookbook but even since then I’ve improved my photography in spades. 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. Combine the flour, sugar, cinnamon, baking soda, baking powder, and salt in a large bowl. Your email address will not be published. If you want to make them further in advance, I’d freeze the cupcakes without the frosting. Moist layers of carrot cake swirled with creamy cheesecake, topped with tangy but sweet cream cheese frosting, will be … Bake at … This is not a difficult recipe to make and it comes together rather quickly. A flourless cake with a mix of fresh carrots, sultanas & walnuts. Privacy Policy. Top with about 1-2 tbsp of cheesecake filling, smoothing out the filling with a knife or spoon to cover the carrot cake batter. The addition of flour is to help the cheesecake from sinking too much in the middle. While full-size cheesecakes often need to be baked carefully to avoid cracking, these little beauties get scooped into muffin tins and thrown into the oven. Carrot Cake Cheesecake. Carrot cake notoriously has a lot of oil, so using applesauce takes some of that out without changing the texture or flavor. Could these be made as mini cupcakes? Pour evenly on top of cake batter in muffin pan (about 1-2 tablespoons per cupcake). Carrot Cake Cheesecake Cupcakes: Bake your Carrot Cake Cheesecake Bars in a muffin tin instead of a baking dish. Don’t forget to give it a star rating below!**. For the frosting, you will beat softened cream cheese and butter with powdered sugar and vanilla until smooth. The mini versions of desserts are the cutest, right? I mean…I guess that’s what cupcakes are: mini cakes. You will want to start by lining your muffin tin with cupcake liners. Let’s talk about each one: This recipe makes 12 perfect Carrot Cake Cheesecake Cupcakes. These little cupcakes are the best thing for a big gathering of friends or family. Hi, how much in advance can these be made? Put peeled carrots in a steamer basket (or a colander, if you don’t have a steamer basket) set over the boiling water. Any recommendations on cook times? This is definitely the case for these carrot cake cheesecake cupcakes. I’m not sure if it’s the cream cheese frosting that does it for me or if it’s the sweet spices and moistness from the carrots but I can’t resist a piece when it’s in front of me. 3. They can run the world. Fill each muffin cup about 1/3 full with the cream cheese mixture and bake for 10 minutes. Bake at 350 degrees for 22-25 minutes, or until the cheesecake is set. Not a water bath in sight. You can freeze them for up to a month. Staff Picks Carrot Cake Cheesecake Bake for about 18-25 minutes, until cheesecake is no longer runny. Chill at least 1 … Pour evenly into 12 muffin liners (about 2 tablespoons per cupcake). With a dollop of cream cheese frosting on top, these mini cheesecakes are divine. Disclaimer: Nutrition information shown is not guaranteed to be accurate. These look AMAZING! To serve, take the frozen cheesecakes out of the freezer the night before serving and allow them to thaw in the refrigerator. Required fields are marked *. Line muffin pan with liners. They can even be eaten without a plate and fork if they are served right out of the refrigerator. How to Make Carrot Cake Cupcakes. As an Amazon Associate I earn from qualifying purchases. Exclusive Member of Mediavine Food. Once completely cooled, frost the top of the cupcakes with a dollop of cream cheese frosting. The carrot cake cheesecake cupcakes can definitely be made ahead of time. Combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt in a medium bowl. It’s made with both pureed carrots and shredded carrots for the ultimate in flavor and moisture. Place cupcake liners in 12-cup muffin tin, and fill about 2/3 full with carrot cake batter. Stir in the shredded carrots. I *may* have just piped that straight into my mouth, FYI. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. To start, you will prepare the carrot cake batter. It took about 30-35 minutes in the oven. These Carrot Cake Cheesecake Swirl Cupcakes are made with moist carrot cake & cinnamon cheesecake layered together in one tasty cupcake! These carrot cake cupcakes are a modified version of my favorite carrot cake. Line a 12-cup** cupcake pan with baking liners. I’ve already made this recipe for a family gathering the same day they were eaten so im wondering about next day consumption. All Rights Reserved. Don’t over-fill. 1. Top the carrot cake batter with 1-2 tbsp of cheesecake filling. Next you’ll scoop about 1 1/2 tbsp of carrot cake batter into the cup. You can frost them once they’re room temperature, but don’t serve until they’ve chilled a bit so the cheesecake can set. But I was just wondering if I wanted to make more than 12, do I just double the ingredients? carrot cake cheesecake cupcake easter frosting, Your email address will not be published. Stir the dry ingredients into the wet ingredients until just combined. Place springform pan on 3 sheets of aluminum foil and wrap around sides. To assemble the cake: Pour 1 ½ cups of carrot cake mixture into the pan and smooth it into an even layer. I now know how to write recipes, how to take photos, and how to make videos. Mix … They will be about 2/3rd full. Carrot Cake Cheesecake is a new family favorite! This Carrot Cake Cheesecake is totally delicious and addicting. You will have extra batter, so just make the additional cupcakes after baking the first 12. Finished with cream cheese, topped with dried apricots, pepitas, walnuts, earl grey tea & lavender. Beat the softened cream cheese, eggs, sugar, flour and vanilla together until creamy and smooth. Frosting option: use a 1M tip for a beautiful cupcake. See notes above about storing and freezing. Bake. I substituted the oil for the same amount of unsweetened applesauce, and made it in a 9 inch cake pan. For more information, read my disclosure policy. Want even more? In a medium mixing bowl, whisk together the oil, applesauce, sugars, egg, vanilla, and carrot. Store in refrigerator for up to 3 days or freeze unfrosted cupcakes for up to 1 month. Carrot Cake Cheesecake is a delicious twist on a classic Easter dessert (carrot cake), especially for those cheesecake fans out there. carrot cake, cheesecake, cream cheese frosting, « Raspberry Cheesecake with a Brownie Crust. The assembly for these cupcakes is easy. To make streusel topping in a medium bowl stir together 1 cup all-purpose flour, 2/3 cup granulated sugar, 1 teaspoon cinnamon and 1/4 teaspoon salt, add 1 /2 cup melted unsalted butter melted and stir it with a fork until crumbly, set aside. Instructions. You can either frost them before freezing and then allow them to freeze for a couple hours to harden the frosting before covering them with plastic wrap and foil or just freeze them unfrosted and frost them before serving. Whisk until well-combined. Bake cupcakes … 2. 2. Cover and steam the carrots until very tender, about 10-15 minutes. I made these for my partner’s mother for Mother’s Day (2020). I want to make these for my job holiday party tomorrow and wanted to know how to store them? This easy cupcake recipe is the original cheesecake cupcake and is topped with a cream cheese frosting. Preheat oven to 350°. Post originally published Jan 9, 2012. #carrotcakecheesecake #minicheesecakes #eastercheesecake Im planning on making these they sound heavenly!! Hi there! I’ll be following you closely from here on out! Let your cupcakes cool completely in the muffin tins. Cool completely. The cheesecake should cover the carrot cake … To make this super easy, I use this Oxo Good Grips cookie scoop (Amazon Affiliate Link). If so, any suggestions? Thanks! You should end up with a little less than a … To assemble the cheesecake, line a cupcake tin with paper liners. They’re too thick to get soft in the cake. Any chance this could be made as a full sized cake rather than cupcakes? Make the cake batter: In a large bowl, beat together egg, applesauce, oil, sugars, and vanilla. So can cheesecake. Slowly add in powdered sugar and vanilla. Just click on the … This turned out absolutely amazing, thank you so much for the recipe. Prep cupcakes. This post may contain affiliate links. In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, … Carrot cake cupcakes always seem to get tucked away with the Easter recipes, but they truly are fabulous year round.I love how you find so much variety when it comes to carrot cake recipes. 30 minutes total to prep and bake, then chill in the fridge until serving. Subscribe to Crazy for Crust to get new recipes and a newsletter delivered to your inbox. Nutritional information not guaranteed to be accurate, **Did you make this recipe? I actually made these for a Super Bowl party and they were a hit. Beat together the softened cream cheese, eggs, sugar, flour and vanilla until creamy and smooth. Together? Carrot cake is one of my favorite types of cake. Copyright © 2020 Crazy for Crust. I iced the cupcakes the day after I baked them. Copyright © 2020 Crazy for Crust. Your email address will not be published. NEW never before shared tips & tricks for the BEST COOKIES EVER! Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life. Bake for about 18-25 minutes, until cheesecake is no longer runny. They can also be less time-intensive to make too. Add a spoonful of cheesecake mixture to each cup and swirl. (<