Best 5 Cheesecake Stuffed Carrot Cupcakes Recipe By Tasty Recipes
Indulge in a delightful culinary journey with our irresistible Cheesecake Stuffed Carrot Cupcakes, an extraordinary fusion of classic flavors and textures. These cupcakes are not just any ordinary treat; they are a harmonious blend of moist carrot cake and creamy cheesecake, creating a symphony of flavors that will tantalize your taste buds. Each bite offers a delightful contrast between the soft, fluffy carrot cake and the rich, velvety cheesecake filling, perfectly encased in a tender crumb. But that's not all; these cupcakes are adorned with a luscious cream cheese frosting, adding an extra layer of sweetness and a touch of sophistication. Prepare to be captivated by the vibrant colors and exquisite presentation of these cupcakes, making them the star of any celebration or gathering. Embark on this culinary adventure with us, and discover the secrets behind creating these delectable treats, with our comprehensive recipe guide that includes step-by-step instructions, ingredient lists, and valuable tips. Get ready to impress your loved ones with this extraordinary dessert that combines the comforting flavors of carrot cake with the decadent indulgence of cheesecake, all wrapped up in a delightful cupcake form.
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CARROT CAKE CHEESECAKE CUPCAKES
Carrot Cake Cheesecake Cupcakes are an easy way of combining carrot cake and cheesecake! This easy cupcake recipe is the original cheesecake cupcake and is topped with a cream cheese frosting.
Provided by Dorothy Kern
Categories Dessert
Time 50m
Number Of Ingredients 22
Steps:
- Preheat oven to 350°. Line muffin pan with liners. Set aside.
- Make the cake batter: In a large bowl, beat together egg, applesauce, oil, sugars, and vanilla. Mix in flour, baking soda, baking powder, salt, and cinnamon. Stir in carrots and nuts, if using. Pour evenly into 12 muffin liners (about 2 tablespoons per cupcake). Set aside.
- Make the cheesecake batter: make sure all ingredients are room temperature to avoid lumps. Mix together cream cheese, sour cream, egg, sugar, and vanilla with a hand-held mixer. Pour evenly on top of cake batter in muffin pan (about 1-2 tablespoons per cupcake).
- Bake for about 18-25 minutes, until cheesecake is no longer runny. Cool completely. Chill at least 1 hour before serving. You can frost them once they're room temperature, but don't serve until they've chilled a bit so the cheesecake can set.
- Make the frosting: Using a hand mixer, cream butter and cream cheese until fluffy. Slowly add in powdered sugar and vanilla. Mix until smooth. Frosting option: use a 1M tip for a beautiful cupcake. Store in refrigerator for up to 3 days or freeze unfrosted cupcakes for up to 1 month.
Nutrition Facts : ServingSize 1 cupcake, Calories 410 kcal, Carbohydrate 49 g, Protein 3 g, Fat 23 g, SaturatedFat 13 g, Cholesterol 77 mg, Sodium 177 mg, Sugar 43 g
CARROT CAKE CHEESECAKE RECIPE BY TASTY
Here's what you need: carrot, light brown sugar, powdered sugar, large eggs, canola oil, vanilla extract, all-purpose flour, baking powder, ground cinnamon, ground nutmeg, cream cheese, powdered sugar, large eggs, vanilla extract, sour cream
Provided by Merle O'Neal
Categories Desserts
Yield 8 slices
Number Of Ingredients 15
Steps:
- Preheat the oven to 350˚F (180˚C).
- Make the carrot cake: Shred carrots by hand or in a food processor, then set aside in a small bowl.
- In a large bowl, combine brown sugar, powdered sugar, and eggs and whisk until smooth.
- Add the oil and whisk to combine.
- Add the vanilla, flour, baking powder, cinnamon, nutmeg, and shredded carrots and stir with a spatula to combine.
- Make the cheesecake: In a separate large bowl, whisk together the cream cheese and powdered sugar until smooth.
- Whisk in the eggs, 1 at a time. Add the vanilla and sour cream and whisk until well blended.
- Pour ¾ of the carrot cake batter into a greased 8-inch springform pan and smooth the top. Add ½ of the cheesecake batter, then the rest of the carrot cake batter and cheesecake batter.
- Bake for 45 minutes, or until the cheesecake is set. Remove from the oven and let cool to room temperature, about 1 hour. Refrigerate for 4 hours, or overnight.
- Release from the springform, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 612 calories, Carbohydrate 60 grams, Fat 37 grams, Fiber 1 gram, Protein 9 grams, Sugar 43 grams
CARROT CHEESECAKE
My family loves this creamy make-ahead dessert. Unlike traditional cheesecake, I sprinkle a streusel topping over the filling. It needs to be refrigerated overnight and is well worth the wait. -Misty Wellman, Scottsdale, Arizona
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 12 servings.
Number Of Ingredients 20
Steps:
- In a small bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 6-8 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugars until smooth. Add eggs; beat on low speed just until combined. Stir in the cream, cornstarch, sour cream, vanilla, lemon juice and cinnamon. Fold in carrots. , Pour into crust. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a larger baking pan. Add 1 in. of hot water to larger pan. Bake at 350° for 55-60 minutes until center is just set. , Combine topping ingredients; sprinkle over filling. Bake 7-10 minutes longer. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Nutrition Facts : Calories 398 calories, Fat 21g fat (12g saturated fat), Cholesterol 105mg cholesterol, Sodium 298mg sodium, Carbohydrate 49g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.
CARROT CUPCAKES
To try to get my family to eat more vegetables, I often "hide" nutritional foods inside sweet treats. The carrots add wonderful moistness to these cupcakes, which have a rich cream cheese frosting. Now we can have our cake and eat our vegetables, too! -Doreen Kelly, Rosyln, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 325°. In a large bowl, beat the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, allspice and salt; gradually add to egg mixture. Stir in carrots. , Fill greased or paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks. , For frosting, in a large bowl, beat cream cheese and butter until fluffy. Gradually beat in confectioners' sugar until smooth. Stir in the coconut, pecans and raisins. Frost cupcakes. Store in the refrigerator.
Nutrition Facts : Calories 326 calories, Fat 18g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 187mg sodium, Carbohydrate 40g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.
CARROT CAKE CHEESECAKE CUPCAKES
Carrot cake on the bottom and creamy cheesecake on the top, these individual desserts are the perfect potluck treat. Topped with a dollop of cream cheese frosting and they are simply divine!
Provided by Tara Kringlen
Categories Dessert
Time 42m
Number Of Ingredients 20
Steps:
- Prepare a muffin tin by lining it with cupcake liners. Preheat the oven to 350 degrees.
- Combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt in a medium bowl.
- Whisk together in a separate medium bowl the white and brown sugar, eggs and oil until well combined. Stir in the shredded carrots.
- Stir the dry ingredients into the wet ingredients until just combined.
- Scoop about 1 1/2 tbsp of carrot cake batter into each cupcake liner. Top with about 1-2 tbsp of cheesecake filling, smoothing out the filling with a knife or spoon to cover the carrot cake batter.
- Bake for about 22-24 minutes or until mostly set in the middle. Cool in the pan for 15 minutes and then transfer to the refrigerator while still in the muffin tin to chill for 1-2 hours. Once completely cooled, frost the top of the cupcakes with a dollop of cream cheese frosting. See notes above about storing and freezing.
- Beat together the softened cream cheese, eggs, sugar, flour and vanilla until creamy and smooth.
- Beat together the powdered sugar, softened cream cheese and butter and vanilla until smooth and fluffy.
Nutrition Facts : Calories 313 kcal, ServingSize 1 serving
Tips:
- Make sure the cream cheese is at room temperature before mixing it with the other ingredients. This will help it blend smoothly and avoid lumps.
- Use a muffin tin with a nonstick coating or line it with paper liners. This will help the cupcakes come out of the pan easily.
- Fill the muffin cups only about 2/3 full. The cupcakes will rise during baking, so you don't want to overfill them.
- Bake the cupcakes until a toothpick inserted into the center comes out clean. This usually takes about 20-25 minutes.
- Let the cupcakes cool completely before frosting them. This will help the frosting set properly.
Conclusion:
Cheesecake stuffed carrot cupcakes are a delicious and unique dessert that is perfect for any occasion. They are easy to make and can be customized to your own liking. With their moist carrot cake base, creamy cheesecake filling, and sweet cream cheese frosting, these cupcakes are sure to be a hit with everyone who tries them.
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