Carrot Cake Cheesecake Cupcakes Recipe

A close-up of a homemade carrot cake cupcake with a bite taken out.

4.67 from 6 votes

Carrot Cake Cheesecake Cupcakes Recipe

Why choose between carrot cake and cheesecake when you can have both? These Carrot Cake Cheesecake Cupcakes swirl spiced cake and creamy cheesecake together, baking up irresistibly soft and flavorful.

Prep Time30

Cook Time30

Total Time1

Course: Cakes & Cheesecakes

Cuisine: American

Diet: Vegetarian

Servings: cupcakes

Calories: 168kcal

Author: Andrea

Ingredients

For the Cake

2/3 cup all-purpose flour
1/4 tsp baking soda
1/4 tsp baking powder
1/8 tsp kosher sea salt
3/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/4 cup vegetable oil OR canola oil
2 tbsp applesauce
1/3 cup granulated sugar
3 tbsp brown sugar
1 large egg
1/2 tsp vanilla extract
3/4 cup carrot finely grated

For the Cheesecake

8 oz original cream cheese
1/4 cup sour cream full-fat or light
1/3 cup granulated sugar
1 tsp all-purpose flour
1 egg
2 tsp vanilla extract

Optional Topping

whipped cream
cinnamon
toasted walnuts OR pecans, chopped

Instructions

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a standard-sized muffin/cupcake tin with paper liners and set aside.
In a small mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In a medium mixing bowl, whisk together the oil, applesauce, sugars, egg, vanilla, and carrot. Mix in the dry ingredients just until combined, then set aside.
In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), beat the cream cheese for 1 minute or until smooth and creamy. Add the sour cream and mix to combine. Add the sugar, flour, egg, and vanilla extract, then mix just until combined.
Start by placing 1 tablespoon of cake batter into the bottoms of the liners, then add 1/2 tablespoon of cheesecake filling. Repeat the process one more time, ending with cheesecake on top. If you have leftover filling, divide it evenly between the liners.
Place in the oven and bake for 25–35 minutes or until the cheesecakes are set. Remove from the oven and allow them to cool at room temperature for 30 minutes before transferring to a refrigerator to chill for 2 hours.
Before serving, top with homemade whipped cream, a dash of cinnamon, and a sprinkle of toasted nuts. If you're feeling extra decadent, you can drizzle the tops with homemade salted caramel.

Notes

You can add raisins, chopped nuts, or even pineapple to the cake batter!

STORE leftover Carrot Cake Cupcakes in an airtight container in the refrigerator for up to 4 days. To FREEZE, wrap each cheesecake in plastic wrap, then foil, and place them in an airtight container. They can be frozen for 1–2 months.

When ready to eat, thaw them in the refrigerator overnight or let them sit at room temperature for about 30 minutes. If you prefer a slightly warm cake layer, microwave on low power for a few seconds before serving.

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