Cream Cheese Filled Carrot Cake Cupcakes 🧁
Ingredients
For the Carrot Cupcakes:
150g (1 ¼ cups) all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
100g (½ cup) granulated sugar
50g (¼ cup) brown sugar
2 large eggs
120ml (½ cup) vegetable oil
1 tsp vanilla extract
180g (1 ½ cups) finely grated carrots
For the Cream Cheese Filling:
120g (½ cup) cream cheese, softened
30g (¼ cup) powdered sugar
½ tsp vanilla extract
For the Cream Cheese Frosting:
150g (⅔ cup) cream cheese, softened
100g (½ cup) unsalted butter, softened
250g (2 cups) powdered sugar
1 tsp vanilla extract
For Garnish:
Chopped pecans or walnuts
Carrot shavings
Cinnamon dusting
Instructions
1️⃣ Make the Cupcakes:
Preheat oven to 175°C (350°F) and line a cupcake tray with liners.
In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, beat sugar, brown sugar, eggs, oil, and vanilla until smooth.
Gradually mix in dry ingredients, then fold in grated carrots.
Fill cupcake liners about ⅔ full, leaving space for the cream cheese filling.
2️⃣ Make the Cream Cheese Filling:
In a small bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
Spoon 1 teaspoon of filling into the center of each cupcake batter.
3️⃣ Bake the Cupcakes:
Bake for 18-22 minutes, or until a toothpick inserted into the cake (not filling) comes out clean.
Let cupcakes cool completely before frosting.
4️⃣ Make the Cream Cheese Frosting:
Beat cream cheese and butter together until fluffy.
Gradually mix in powdered sugar, then add vanilla extract.
5️⃣ Assemble & Decorate:
Pipe cream cheese frosting on top of each cupcake.
Sprinkle with chopped pecans, carrot shavings, or a dusting of cinnamon.
Enjoy! 🥕🧁