How to Create Perfect Carrot Cream Cheese Cupcakes

Perfect Filling Technique

Layering batter and cream cheese creates a distinct pocket of creamy goodness in each cupcake.

Ideal Carrot Preparation

Fine grating ensures carrots blend seamlessly into the batter while providing moisture.

Balanced Spice Profile

Combining cinnamon, ginger, nutmeg, and cloves creates warm, complex flavor without overpowering.

Proper Cooling Method

Allowing cupcakes to cool completely prevents frosting from melting and ensures proper texture.

Baking Tips

Make sure all refrigerated ingredients are at room temperature before beginning for smoother batter and filling.

Grate the carrots finely for better texture and even distribution throughout the cupcakes.

The cream cheese filling may sink slightly during baking - this is normal and creates a lovely surprise center.

If you prefer a lighter frosting, reduce the powdered sugar to 3 cups.

Store these cupcakes in the refrigerator for up to 5 days, but bring to room temperature for about 20 minutes before serving.

For a time-saving option, prepare the cupcakes a day ahead and frost them just before serving.

Carrot Cream Cheese Cupcakes

Name: Carrot Cream Cheese Cupcakes
Prep time: 25 min
Cook time: 20 min
Total time: 1 h 15 min
Yield: 18 cupcakes
Cuisine: American
Ingredients: For the Cream Cheese Filling:; 8 oz cream cheese, softened; 1/4 cup granulated sugar; 1 large egg; 1/2 teaspoon vanilla extract; For the Carrot Cupcakes:; 2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 teaspoons ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/8 teaspoon ground cloves; 3/4 cup vegetable oil; 1 cup granulated sugar; 1/2 cup brown sugar, packed; 3 large eggs, room temperature; 2 teaspoons vanilla extract; 3 cups finely grated carrots (about 4-5 medium carrots); 1/2 cup chopped walnuts or pecans (optional); 1/2 cup raisins (optional); For the Cream Cheese Frosting:; 8 oz cream cheese, softened; 1/2 cup unsalted butter, softened; 4 cups powdered sugar, sifted; 1 teaspoon vanilla extract; 1/8 teaspoon salt; For Garnish:; 1/4 cup finely chopped walnuts or pecans

These Carrot Cream Cheese Cupcakes combine moist, spiced carrot cake with a surprise cream cheese filling and tangy cream cheese frosting. Each bite offers the perfect balance of warm spices, tender cake studded with carrots and nuts, and rich, creamy cheese. The hidden filling adds an unexpected delight to these bakery-quality treats, making them perfect for special occasions, holiday gatherings, or whenever you crave a sophisticated twist on a classic favorite.

Prep Time

25 Minutes

Cook Time

20 Minutes

Total Time

1H15 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Cream Cheese Filling:

8 oz cream cheese, softened

1/4 cup granulated sugar

1 large egg

1/2 teaspoon vanilla extract

For the Carrot Cupcakes:

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

3/4 cup vegetable oil

1 cup granulated sugar

1/2 cup brown sugar, packed

3 large eggs, room temperature

2 teaspoons vanilla extract

3 cups finely grated carrots (about 4-5 medium carrots)

1/2 cup chopped walnuts or pecans (optional)

1/2 cup raisins (optional)

For the Cream Cheese Frosting:

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

4 cups powdered sugar, sifted

1 teaspoon vanilla extract

1/8 teaspoon salt

For Garnish:

1/4 cup finely chopped walnuts or pecans

Small marzipan carrots or orange and green sprinkles (optional)

Instructions

Preheat oven to 350°F (175°C). Line two muffin tins with 18 cupcake liners.

Prepare the cream cheese filling first: In a medium bowl, beat cream cheese and sugar until smooth. Add egg and vanilla extract, beating until well combined. Set aside.

For the cupcakes: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.

In a large bowl, whisk together oil, granulated sugar, and brown sugar until well combined.

Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. Do not overmix.

Fold in grated carrots, nuts, and raisins (if using).

Fill each cupcake liner about 1/3 full with the carrot cake batter.

Place about 1 tablespoon of cream cheese filling in the center of each cupcake.

Top with remaining carrot cake batter, filling each liner about 3/4 full total.

Bake for 18-20 minutes, or until a toothpick inserted into the cake part (not the filling) comes out clean.

Allow the cupcakes to cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.

While the cupcakes are cooling, prepare the frosting: In a large bowl, beat cream cheese and butter until smooth and creamy.

Gradually add powdered sugar, vanilla extract, and salt. Beat until light and fluffy, about 3-4 minutes.

Once cupcakes are completely cool, pipe or spread the frosting onto each cupcake.

Garnish with chopped nuts and decorative marzipan carrots or sprinkles if desired.

Refrigerate for at least 30 minutes before serving to allow the frosting to set.

Carrot Cream Cheese Cupcakes

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Create Perfect Carrot Cream Cheese Cupcakes

Carrot Cream Cheese Cupcakes

Ingredients

Instructions