Cream Cheese Filled Carrot Cupcakes
Cream Cheese-Filled Carrot Cake Cupcakes are rich and moist carrot cupcakes filled with a surprise cream cheese center!
Servings: 20 cupcakes
Calories: 379kcal
Ingredients
Cream Cheese Filling
- 8 ounces cream cheese, room temperature
- 1 cup (125 g) confectioners' sugar
Cupcakes
- 2 cups (400 g) granulated sugar
- 1 ¼ cups (272.5 g) vegetable oil
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- 2 ¾ cups (344 g) all-purpose flour
- 2 teaspoons ground cinnamon
- ¼ teaspoon nutmeg
- 2 teaspoons baking soda
- 1 ½ teaspoons kosher salt
- 1 cup roughly chopped walnuts
- 2 ¼ cups (247.5 g) finely grated carrots
- ½ cup crushed pineapple
Instructions
Cream Cheese Filling
- Using a stand mixer with the paddle attachment beat together the cream cheese and confectioners' sugar.
- Place the cream cheese mixture in the refrigerator as you make the cupcake batter.
Cupcakes
- Preheat the oven to 350°F. Line 2 muffin tins with paper liners. (This recipe will make 20 cupcakes.)
- To the bowl of a stand mixer, add the sugar, oil, vanilla, and eggs. Mix on medium-low speed until the mixture is light yellow, about 3 minutes.
- In a separate bowl sift together flour, cinnamon, nutmeg, baking soda, and salt.
- With the mixer on low speed, slowly and gently add in the dry ingredients. Mix until JUST combined.
- Continuing to mix on low, add the nuts, carrots, and pineapple.
Assembly
- Remove the cream cheese filling from the refrigerator.
- Add 2 tablespoons of batter to each of the lined muffin cups.
- Top the cupcake batter with a heaping teaspoon of the cream cheese filling.
- Add 3 tablespoons of the cupcake batter on top of the cream cheese filling.
- Bake for 24 minutes, or until golden brown.
- Transfer the muffin tins to a wire rack to cool for a few minutes before gently removing the cupcakes from the muffin tin to cool completely.
Nutrition
Serving: 1cupcake | Calories: 379kcal