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Carrot Cream Cheese Cupcakes – Easy Dessert Recipe

Carrot Cream Cheese Cupcakes – Easy Dessert Recipe
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These Carrot Cream Cheese Cupcakes are soft, moist, and perfectly spiced, with a creamy cheesecake-style filling hidden inside. Made with freshly grated carrots, warm cinnamon, and nutmeg, then finished with a light glaze and buttery crumble topping, they’re an easy homemade dessert that feels bakery-worthy. Perfect for holidays, birthdays, or anytime you want a comforting sweet treat.

Ingredients

Scale

For the Cupcakes

  • 1½ cups all-purpose flour

  • 1 cup granulated sugar

  • ½ cup unsalted butter, softened

  • 2 large eggs

  • ½ cup milk

  • 1 teaspoon vanilla extract

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ¼ teaspoon salt

  • 1½ cups grated carrots

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground nutmeg

For the Cream Cheese Filling

  • 8 oz cream cheese, softened

  • ¼ cup powdered sugar

  • 1 teaspoon vanilla extract

For the Crumble Topping

  • ¼ cup all-purpose flour

  • 2 tablespoons brown sugar

  • 2 tablespoons unsalted butter, melted

  • ½ teaspoon ground cinnamon

For the Glaze

  • ½ cup powdered sugar

  • 2 tablespoons milk

  • ½ teaspoon vanilla extract

Instructions

  • Preheat the oven
    Preheat oven to 350°F (175°C) and line a muffin pan with cupcake liners.

  • Make the cupcake batter
    In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla.

  • Combine dry ingredients
    In a separate bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

  • Mix batter
    Add dry ingredients to the wet mixture, alternating with milk. Gently fold in grated carrots.

  • Bake
    Fill liners about ⅔ full. Bake for 18–20 minutes, or until a toothpick comes out clean. Cool completely.

  • Prepare cream cheese filling
    Mix cream cheese, powdered sugar, and vanilla until smooth.

  • Make crumble topping
    Combine flour, brown sugar, melted butter, and cinnamon until crumbly.

  • Assemble cupcakes
    Cut a small hole in the center of each cooled cupcake. Fill with cream cheese mixture.

  • Glaze and finish
    Mix glaze ingredients until smooth. Drizzle over cupcakes and sprinkle with crumble topping.

  • Serve
    Let set slightly, then serve at room temperature.

Notes

  • Use freshly grated carrots for the moistest texture.

  • Make sure the cupcakes are completely cool before filling.

  • Don’t overmix the batter—this keeps cupcakes soft and fluffy.

  • Chill filled cupcakes for 20 minutes if you want a firmer cream cheese center.

  • Store leftovers in the fridge for best freshness.

Find it online: https://tastyquickly.com/carrot-cream-cheese-cupcakes-easy-dessert-recipe/