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Carrot Cream Cheese Cupcakes – Easy Dessert Recipe

Carrot Cream Cheese Cupcakes – Easy Dessert Recipe
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★★★★★

5.3 from 28 reviews

These Carrot Cream Cheese Cupcakes combine moist, spiced carrot cake with a luscious cream cheese filling, topped with a sweet glaze and a crunchy crumble topping. Perfectly balanced and easy to make, they are an irresistible dessert for any occasion.

Ingredients

Scale

Cake Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups grated carrots
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

Cream Cheese Filling

  • 8 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Crumble Topping

  • 1/4 cup all-purpose flour
  • 2 tablespoons brown sugar
  • 2 tablespoons unsalted butter, melted
  • 1/2 teaspoon ground cinnamon

Glaze

  • 1/2 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners to prepare for baking.
  2. Prepare the batter: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract to combine.
  3. Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg. Gradually add these dry ingredients to the wet mixture alternately with the milk, starting and ending with the dry ingredients. Fold in the grated carrots gently until evenly distributed.
  4. Fill the cupcake pan: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full to allow room for rising during baking.
  5. Bake: Place the cupcakes in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cupcakes to cool completely on a wire rack.
  6. Prepare the cream cheese filling: While the cupcakes cool, beat together the softened cream cheese, powdered sugar, and vanilla extract in a bowl until smooth and creamy. Set aside.
  7. Make the crumble topping: In a small bowl, combine the flour, brown sugar, melted butter, and ground cinnamon. Mix until the texture is crumbly, resembling coarse crumbs.
  8. Assemble the cupcakes: Once the cupcakes have cooled, use a small knife or a cupcake corer to cut out a small hole in the center of each cupcake. Fill each hole generously with the cream cheese filling.
  9. Prepare the glaze: Mix the powdered sugar, milk, and vanilla extract in a small bowl until smooth and pourable.
  10. Finish the cupcakes: Drizzle the glaze evenly over the filled cupcakes. Immediately sprinkle the crumble topping on top of the glaze for added texture and flavor.
  11. Serve and enjoy: Allow the glaze to set slightly before serving. Enjoy your Carrot Cream Cheese Cupcakes at room temperature for the best flavor.

Notes

  • Make sure the cream cheese and butter are softened to room temperature to ensure smooth mixing.
  • Grate the carrots finely to distribute evenly and keep the cupcakes moist.
  • Use fresh spices for the best aroma and flavor.
  • Store cupcakes in an airtight container in the refrigerator for up to 3 days.
  • Allow cupcakes to come to room temperature before serving for optimum taste.
  • For a dairy-free version, substitute cream cheese and butter with plant-based alternatives.

Nutrition

Keywords: Carrot cupcakes, cream cheese cupcakes, easy dessert, carrot cake, spiced cupcakes, cream cheese filling, crumble topping, glaze

Find it online: https://bakedbylisa.com/carrot-cream-cheese-cupcakes-easy-dessert-recipe/