Description
Delicious and moist carrot cake cupcakes with a creamy cheesecake center, topped with a sweet maple frosting.
Ingredients
Scale
For the Crust:
- 1 cup grated carrots
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup chopped walnuts
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract (for cheesecake filling)
- 1/2 cup butter, softened (for frosting)
- 3/4 cup powdered sugar (for frosting)
- 2 tablespoons maple syrup
Instructions
1. Prepare the Crust:
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, mix together flour, sugar, baking powder, baking soda, salt, and cinnamon. Stir in the grated carrots, walnuts, oil, egg, and vanilla extract until well combined.
- In another bowl, beat the cream cheese, 1/4 cup powdered sugar, and 1/2 teaspoon vanilla extract until smooth. Fill each cupcake liner halfway with batter, add a spoonful of cheesecake mixture, then top with more carrot cake batter.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely.
- For the frosting, beat the butter until creamy, add 3/4 cup powdered sugar and maple syrup, and mix until smooth. Frost each cupcake and serve.
Notes
You can customize the seasonings to taste.