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Carrot Cream Cheese Cupcakes

Irresistibly Moist Carrot Cream Cheese Cupcakes You’ll Love

Delightful Carrot Cream Cheese Cupcakes that are moist, easy to make, and a healthier dessert option packed with grated carrots.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-purpose flour Can be replaced with a gluten-free flour blend.
  • 1 cup Granulated sugar Brown sugar can be used for a richer flavor.
  • 1/2 cup Unsalted butter Coconut oil is a great dairy-free substitute.
  • 2 large Eggs Flax eggs work as a vegan alternative.
  • 1/2 cup Milk Try almond or soy milk for a dairy-free version.
  • 1 teaspoon Vanilla extract Opt for pure vanilla for the best flavor.
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1/4 teaspoon Salt
  • 1 cup Grated carrots Feel free to experiment with other grated fruits.
  • 1 teaspoon Ground cinnamon Adjust according to your taste preference.
  • 1/4 teaspoon Nutmeg Adjust according to your taste preference.
For the Cream Cheese Filling
  • 8 oz Cream cheese Swapping with ricotta provides a lighter option.
  • 1/2 cup Powdered sugar Feel free to reduce for less sweetness.
For the Crumble Topping
  • 1/2 cup Brown sugar All-purpose sugar can be used as a substitute.
  • 1/4 cup Melted butter Dairy-free margarine works for dietary restrictions.
For the Glaze
  • 1 cup Powdered sugar Adds a smooth finish to the cupcakes.
  • 2 tablespoons Milk Substitute with any dairy-free milk for a vegan option.
  • 1 teaspoon Vanilla extract Don’t skip on the pure vanilla for the best taste.

Equipment

  • Mixing Bowl
  • Cupcake pan
  • Mixer
  • whisk
  • Spoon or Ice Cream Scoop
  • Knife or cupcake corer

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with colorful cupcake liners.
  2. Cream together unsalted butter and granulated sugar until light and fluffy, approximately 2-3 minutes. Beat in eggs one at a time, then mix in vanilla extract.
  3. Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually add to the butter mixture alternately with milk until just combined.
  4. Fold in grated carrots evenly throughout the batter.
  5. Fill cupcake liners about two-thirds full with batter.
  6. Bake in the preheated oven for 18-20 minutes, checking for doneness with a toothpick.
  7. Let cupcakes cool in the pan for a few minutes before transferring to a wire rack to cool completely.
  8. Blend cream cheese, powdered sugar, and vanilla extract in a bowl for the filling until smooth and fluffy.
  9. Combine flour, brown sugar, melted butter, and ground cinnamon until a crumbly texture forms.
  10. Cut a hole in the center of each cupcake and spoon the cream cheese filling into each.
  11. Whisk together powdered sugar, milk, and vanilla extract until smooth for the glaze.
  12. Drizzle the glaze over the filled cupcakes and sprinkle the crumble topping, pressing lightly.
  13. Allow cupcakes to set for a few minutes before serving at room temperature.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 2000IUCalcium: 25mgIron: 0.5mg

Notes

Avoid opening the oven door until at least 15 minutes into baking to prevent sinking. Allow cupcakes to cool completely before filling and glazing. Store in an airtight container for freshness.

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