Cream Cheese Filled Carrot Cake Cupcakes — moist, spiced carrot cupcakes with a surprise cream cheese center. No frosting needed (unless you want to add some), and they're perfect for parties, lunchboxes, or whenever you want carrot cake in a handheld form.
Cream Cheese Filled Carrot Cake Cupcakes
Yields: ~14–16 standard cupcakes
Prep Time: 25 minutes
Bake Time: 20–22 minutes
Cool Time: 30–60 minutes
Ingredients:
Carrot Cake Batter:
1 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 tsp ground cinnamon
1/4 tsp nutmeg
1/8 tsp cloves (optional)
2/3 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1/2 cup vegetable oil
1 tsp vanilla extract
1 1/2 cups finely grated carrots
Optional: 1/4 cup crushed pineapple (drained) or 1/4 cup chopped walnuts/pecans
Cream Cheese Filling:
6 oz cream cheese, softened
1/4 cup granulated sugar
1 egg yolk
1/2 tsp vanilla extract
1 tbsp all-purpose flour (helps keep it firm)
Instructions:
1. Preheat & Prep:
Preheat oven to 350°F (175°C).
Line a muffin tin with paper liners or lightly grease.
2. Make the Cream Cheese Filling:
Beat cream cheese, sugar, egg yolk, vanilla, and flour until smooth and creamy.
Set aside (or chill for easier handling).
3. Make the Carrot Cake Batter:
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices.
In a separate large bowl, whisk both sugars, eggs, oil, and vanilla until smooth.
Stir in dry ingredients until just combined.
Fold in grated carrots (and pineapple/nuts if using).
4. Assemble the Cupcakes:
Spoon about 1 tablespoon of carrot cake batter into each cupcake liner.
Add a rounded teaspoon of cream cheese filling in the center (try not to touch the sides).
Top with more carrot cake batter to cover (about another tablespoon).
Cup liners should be about 3/4 full when done.
5. Bake:
Bake for 20–22 minutes, or until the tops spring back lightly and a toothpick inserted at the edge (not center) comes out clean.
Let cool in the pan for 5 minutes, then transfer to a rack to cool completely.
Optional Toppings:
Light dusting of powdered sugar
Dollop of cream cheese glaze or frosting
Sprinkle of chopped nuts or coconut
Tips:
Chill the cream cheese filling for 10–15 mins if you want cleaner centers.
Store in the fridge for up to 4 days; they taste even better chilled!
You can freeze them individually wrapped for up to 2 months.