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Close-up of four freshly baked Carrot Cake Cheesecake Cupcakes topped with creamy frosting, grated carrots, and a pecan.Close-up of four freshly baked Carrot Cake Cheesecake Cupcakes topped with creamy frosting, grated carrots, and a pecan.

Carrot Cake Cheesecake Cupcakes

A masterful blend of spiced carrot cake and rich New York-style cheesecake, layered into perfectly portioned cupcakes. The ultimate gourmet dessert for any occasion.
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Prep Time 25 minutes
Cook Time 22 minutes
Total Time 47 minutes
Servings: 24
Course: Dessert
Calories: 310
Ingredients Method

Ingredients
  

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 1.5 tsp artisanal spices (cinnamon, nutmeg, cloves)
  • 0.5 cup granulated sugar
  • 0.5 cup light brown sugar
  • 0.5 cup vegetable oil
  • 4 large eggs (2 for cake, 2 for cheesecake)
  • 1.5 cups finely grated fresh carrots
  • 16 oz cream cheese, softened
  • 0.5 cup granulated sugar (for cheesecake)
  • 0.25 cup sour cream
  • 1 tsp pure vanilla extract
  • 1 batch premium cream cheese frosting

Method
 

  1. Preheat oven to 350°F (175°C) and line muffin tins with paper liners.
  2. In a bowl, whisk flour, baking powder, baking soda, salt, and artisanal spices.
  3. In a separate bowl, mix oil and both sugars. Beat in 2 eggs, then fold in dry ingredients and carrots.
  4. Beat the softened cream cheese until smooth. Add 1/2 cup sugar, sour cream, and vanilla. Mix in the remaining 2 eggs on low speed.
  5. Layer 1 tbsp carrot cake batter, 2 tbsp cheesecake batter, and 1 tbsp carrot cake batter in each liner.
  6. Bake for 20-22 minutes until edges are set. Cool completely, then chill in the refrigerator for at least 2 hours.
  7. Top with premium cream cheese frosting and serve.