CHEESECAKE-STUFFED CARROT CUPCAKES RECIPE BY TASTY

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Cheesecake-Stuffed Carrot Cupcakes Recipe by Tasty image

Here's what you need: butter spray, carrots, unsalted butter, granulated sugar, light brown sugar, large eggs, vanilla extract, all purpose flour, baking powder, baking soda, kosher salt, ground cinnamon, ground ginger, ground nutmeg, coconut oil, Fisher® Chef's Naturals Walnut Halves & Pieces, cream cheeses, sour cream, granulated sugar, vanilla extract, large eggs, cream cheese, vanilla extract, powdered sugar, lemon, lemon juice, kosher salt

Provided by Fisher® Nuts

Categories     Desserts

Yield 24 cupcakes

Number Of Ingredients 27

butter spray, for greasing
3 carrots, quartered
1 stick unsalted butter, room temperature
1 cup granulated sugar
1 cup light brown sugar, packed
3 large eggs, room temperature
2 teaspoons vanilla extract
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
½ teaspoon kosher salt
2 teaspoons ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 cup coconut oil, melted
2 ⅓ cups Fisher® Chef's Naturals Walnut Halves & Pieces, finely chopped, divided
2 cream cheeses, room temperature
6 tablespoons sour cream, room temperature
½ cup granulated sugar
2 teaspoons vanilla extract
2 large eggs, room temperature
10 oz cream cheese, room temperature
1 ½ teaspoons vanilla extract
4 cups powdered sugar
1 lemon, zested
1 teaspoon lemon juice
1 pinch kosher salt

Steps:

  • Preheat the oven to 350°F (180°C). Line 2 12-cup muffin tins with paper liners and grease with butter spray.
  • Make the base carrot cupcake batter: In a food processor, process the carrots until finely chopped.
  • In a large bowl, whip the butter with an electric hand mixer on medium speed until fluffy, about 2 minutes. Add the granulated and brown sugars, and beat until smooth, about 2 minutes, scraping down the sides of the bowl as needed.
  • In a small bowl, beat together the eggs and vanilla extract.
  • Add the egg mixture to the butter mixture in thirds, beating on medium speed between each addition until fully incorporated.
  • In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
  • Add the dry ingredients to the wet ingredients in thirds, beating on low speed between each addition until incorporated.
  • Add the coconut oil and beat on medium-low speed for 1 minute, until fluffy.
  • Finish making the cupcakes according to your desired variation.
  • For the Cheesecake-Stuffed Carrot Cupcakes: Gently fold the carrots and 1⅓ cups Fisher Walnuts into the batter.
  • Make the cheesecake filling: In a large bowl, whip together the cream cheese and sour cream with an electric hand mixer on medium-low speed until fluffy, 2 minutes. Add the granulated sugar and vanilla extract, and beat until fully incorporated. Add the eggs and beat on low speed until smooth.
  • Spoon the carrot cupcake batter into the prepared muffin cups, filling each a little more than halfway. Tap the muffin tins on the counter to smooth the batter. Spoon the cheesecake filling over the batter, filling each cup ¾ of the way. Bake the cupcakes for 25-27 minutes, or until a toothpick inserted in the center comes out clean. Remove the cupcakes from the oven and let cool completely.
  • Meanwhile, make the lemon vanilla cream cheese frosting: In a large bowl, whip together the cream cheese and vanilla extract with an electric hand mixer on medium speed until fluffy, 2 minutes, scraping down the sides of the bowl as needed. Add the powdered sugar and beat on low speed until smooth. Add the lemon zest, lemon juice, and salt, and mix on low speed to incorporate. Transfer the frosting to a piping bag fitted with a large round tip and refrigerate until ready to use.
  • To frost, place the tip of the piping bag upright at the center of a cupcake and squeeze until the cupcake is covered with frosting. Repeat with the remaining cupcakes, then garnish the centers with the remaining cup of Fisher Walnuts.
  • Enjoy!

Nutrition Facts : Calories 471 calories, Carbohydrate 51 grams, Fat 27 grams, Fiber 1 gram, Protein 6 grams, Sugar 39 grams

Shawn Eleby
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These cupcakes are amazing! The carrot cake is moist and flavorful, and the cheesecake filling is rich and creamy. I love the way the two flavors complement each other. I will definitely be making these again.


Jonathan Parsons
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I've been making these cupcakes for years and they're always a hit. They're moist and flavorful, and the cheesecake filling is to die for. I highly recommend this recipe.


Malik Salman Safi
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These cupcakes are so easy to make and they always turn out delicious. I love the combination of carrot cake and cheesecake. They're the perfect dessert for any occasion.


Bosbos Algonimi
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I love carrot cake and these cupcakes are the perfect way to enjoy it. The cheesecake filling is a nice addition that makes them even more special. I will definitely be making these again.


Terri Scott
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These cupcakes are the best! I've made them several times and they're always a hit. The cheesecake filling is my favorite part. I highly recommend this recipe.


Savana Jackson
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I made these cupcakes for my son's birthday party and they were a huge hit! The kids loved them and the adults did too. I would definitely recommend this recipe.


Noor Rezk
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These cupcakes are amazing! The carrot cake is moist and flavorful, and the cheesecake filling is rich and creamy. I love the way the two flavors complement each other. I will definitely be making these again.


yvonne Snoddy
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I've made these cupcakes several times and they're always a hit. They're moist and flavorful, and the cheesecake filling is to die for. I highly recommend this recipe.


Donna Leigh
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These cupcakes are so easy to make and they always turn out perfect. I love the combination of carrot cake and cheesecake. They're the perfect dessert for any occasion.


Deepak Kamboj
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I love this recipe! The cupcakes are always a hit with my friends and family. The cheesecake filling is my favorite part.


Pau t t
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These cupcakes were delicious! The carrot cake was moist and flavorful, and the cheesecake filling was rich and creamy. I would definitely make these again.


Nadeem Ali
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I made these cupcakes for a potluck and they were a huge hit! Everyone loved them. The cheesecake filling was especially popular.


Tiisetso Jonas
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These cupcakes were easy to make and turned out great! The cheesecake filling was creamy and smooth, and the carrot cake was moist and flavorful. I would definitely recommend this recipe.


Kamran Mustafa
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I'm not usually a fan of carrot cake, but these cupcakes changed my mind. The cheesecake filling was delicious, and the carrot cake was moist and flavorful. I would definitely make these again.


Salifu Ladidi
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I love carrot cake, and these cupcakes were no exception. The cheesecake filling was a nice surprise, and the cream cheese frosting was the perfect finishing touch. I will definitely be making these again!


Matt Dodson
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These carrot cupcakes were a hit at my daughter's birthday party! The cheesecake filling was rich and creamy, and the carrot cake was moist and flavorful. I would definitely make these again.


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