Carrot Cake Cheesecake Cupcakes Recipes

CARROT CAKE CHEESECAKE SWIRL CUPCAKES

Steps:

• To steam the carrots, bring about an inch of water to a boil in the bottom of a pot. Put peeled carrots in a steamer basket (or a colander, if you don't have a steamer basket) set over the boiling water. Cover and steam the carrots until very tender, about 10-15 minutes. 2
• . Put the warm carrots into a food processor and puree. You should end up with a little less than a cup of carrot puree. Set aside to cool.
• . Preheat the oven to 350°F (176°C) and line a cupcake pan with cupcake liners. 4.
• To make the cheesecake batter, add the cream cheese and sugar to a large mixer bowl and mix on medium-low speed until smooth. 5.
• Add the sour cream, vanilla extract and cinnamon and mix until well combined. 6.
• Add the egg white and mix until well combined. Set aside. 7.
• To make the cake batter, cream the butter and sugar on medium speed in a large mixer bowl until light in color and fluffy, 3-4 minutes. Don't skimp on the creaming time. 8. A
• d the vanilla extract and vegetable oil and mix until combined. 9. A
• d the eggs one at a time, mixing until incorporated after each addition. 10.
• ombine the dry ingredients in a medium sized bowl and add half of the dry mixture to the batter and mix until combined. 11.
• dd the carrot puree to the batter and mix until well combined. 12.
• dd the remaining flour mixture and mix until well combined and smooth. 13.
• tir in the crushed pineapple and coconut flakes. Scrape down the sides of the bowl as needed to ensure everything is well combined. 14.
• o layer the cupcakes, add 1 tablespoon of cupcake batter to the bottom of each cupcake liner, spreading it so that it covers the bottom. 15.
• dd 1/2 a tablespoon of the cheesecake filling to the center of the batter. 16.
• dd another tablespoon of cupcake batter and another half tablespoon of cheesecake batter. 17.
• op the cupcakes with another tablespoon of cupcake batter, then swirl everything around with a toothpick. 18.
• ake the cupcakes for 16-18 minutes, or until a toothpick inserted in the middle comes out with a few crumbs. 19.
• emove cupcakes from the oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling. The centers may fall a bit as they cool, which is ok. It's from the cooling of the cheesecake layers. 20. To
• make the frosting, beat the cream cheese and butter together in a large mixer bowl until well combined and smooth. 21. Sl
• wly add the powdered sugar and mix until well combined and smooth. 22. Ad
• the cinnamon and vanilla extract and mix until well combined. 23. Pi
• e the frosting onto the cooled cupcakes and garnish with a sliver of carrot. I used a vegetable peeler to create mine. 24. Re
• rigerate the cupcakes until ready to serve. Cupcakes are best when stored well covered in the fridge for 3-4 days.

CARROT CAKE CHEESECAKE CUPCAKES

Steps:

• Preheat oven to 350°. Line muffin pan with liners. Set aside.
• Make the cake batter: In a large bowl, beat together egg, applesauce, oil, sugars, and vanilla. Mix in flour, baking soda, baking powder, salt, and cinnamon. Stir in carrots and nuts, if using. Pour evenly into 12 muffin liners (about 2 tablespoons per cupcake). Set aside.
• Make the cheesecake batter: make sure all ingredients are room temperature to avoid lumps. Mix together cream cheese, sour cream, egg, sugar, and vanilla with a hand-held mixer. Pour evenly on top of cake batter in muffin pan (about 1-2 tablespoons per cupcake).
• Bake for about 18-25 minutes, until cheesecake is no longer runny. Cool completely. Chill at least 1 hour before serving. You can frost them once they're room temperature, but don't serve until they've chilled a bit so the cheesecake can set.
• Make the frosting: Using a hand mixer, cream butter and cream cheese until fluffy. Slowly add in powdered sugar and vanilla. Mix until smooth. Frosting option: use a 1M tip for a beautiful cupcake. Store in refrigerator for up to 3 days or freeze unfrosted cupcakes for up to 1 month.

CARROT CAKE CHEESECAKE CUPCAKES

Steps:

• Prepare a muffin tin by lining it with cupcake liners. Preheat the oven to 350 degrees.
• Combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt in a medium bowl.
• Whisk together in a separate medium bowl the white and brown sugar, eggs and oil until well combined. Stir in the shredded carrots.
• Stir the dry ingredients into the wet ingredients until just combined.
• Scoop about 1 1/2 tbsp of carrot cake batter into each cupcake liner. Top with about 1-2 tbsp of cheesecake filling, smoothing out the filling with a knife or spoon to cover the carrot cake batter.
• Bake for about 22-24 minutes or until mostly set in the middle. Cool in the pan for 15 minutes and then transfer to the refrigerator while still in the muffin tin to chill for 1-2 hours. Once completely cooled, frost the top of the cupcakes with a dollop of cream cheese frosting. See notes above about storing and freezing.
• Beat together the softened cream cheese, eggs, sugar, flour and vanilla until creamy and smooth.
• Beat together the powdered sugar, softened cream cheese and butter and vanilla until smooth and fluffy.

CARROT CAKE CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 15 cupcake cups with paper liners.
• Beat 1 1/2 sticks of butter with an electric mixer in a large bowl until creamy. Beat in sugar.
• Combine flour, baking soda, cinnamon, allspice, and salt in a medium bowl or on a piece of parchment paper; mix well. Add to the butter mixture, alternating with eggs, beating well after the addition of each. Add vanilla extract and mix. Add carrots and beat on medium speed until well incorporated. Fold in pecans.
• Scoop batter evenly into the prepared cupcake cups.
• Bake in the preheated oven until set and a toothpick inserted into the center of a cupcake comes out clean, 20 to 22 minutes. Remove from the oven and let rest for 10 minutes before transferring to a wire rack to cool completely.
• Beat cream cheese and butter for frosting together in a large bowl until light and fluffy. Add sugar gradually, beating constantly. Mix in vanilla extract and cinnamon. Frost cooled cupcakes.

CHEESECAKE-STUFFED CARROT CUPCAKES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line 2 12-cup muffin tins with paper liners and grease with butter spray.
• Make the base carrot cupcake batter: In a food processor, process the carrots until finely chopped.
• In a large bowl, whip the butter with an electric hand mixer on medium speed until fluffy, about 2 minutes. Add the granulated and brown sugars, and beat until smooth, about 2 minutes, scraping down the sides of the bowl as needed.
• In a small bowl, beat together the eggs and vanilla extract.
• Add the egg mixture to the butter mixture in thirds, beating on medium speed between each addition until fully incorporated.
• In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
• Add the dry ingredients to the wet ingredients in thirds, beating on low speed between each addition until incorporated.
• Add the coconut oil and beat on medium-low speed for 1 minute, until fluffy.
• Finish making the cupcakes according to your desired variation.
• For the Cheesecake-Stuffed Carrot Cupcakes: Gently fold the carrots and 1⅓ cups Fisher Walnuts into the batter.
• Make the cheesecake filling: In a large bowl, whip together the cream cheese and sour cream with an electric hand mixer on medium-low speed until fluffy, 2 minutes. Add the granulated sugar and vanilla extract, and beat until fully incorporated. Add the eggs and beat on low speed until smooth.
• Spoon the carrot cupcake batter into the prepared muffin cups, filling each a little more than halfway. Tap the muffin tins on the counter to smooth the batter. Spoon the cheesecake filling over the batter, filling each cup ¾ of the way. Bake the cupcakes for 25-27 minutes, or until a toothpick inserted in the center comes out clean. Remove the cupcakes from the oven and let cool completely.
• Meanwhile, make the lemon vanilla cream cheese frosting: In a large bowl, whip together the cream cheese and vanilla extract with an electric hand mixer on medium speed until fluffy, 2 minutes, scraping down the sides of the bowl as needed. Add the powdered sugar and beat on low speed until smooth. Add the lemon zest, lemon juice, and salt, and mix on low speed to incorporate. Transfer the frosting to a piping bag fitted with a large round tip and refrigerate until ready to use.
• To frost, place the tip of the piping bag upright at the center of a cupcake and squeeze until the cupcake is covered with frosting. Repeat with the remaining cupcakes, then garnish the centers with the remaining cup of Fisher Walnuts.
• Enjoy!