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Carrot Cake Cheesecake Cupcakes with Maple Frosting

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A delightful fusion of carrot cake and cheesecake in cupcake form, topped with a creamy maple frosting.

Ingredients

Scale

For the Crust:

  • 1 1/2 cups grated carrots
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 8 oz cream cheese, softened
  • 1/4 cup sour cream
  • 1/4 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 1 cup heavy cream
  • 2 tbsp maple syrup
  • 1/2 cup powdered sugar (for frosting)

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. In a bowl, mix grated carrots, flour, sugars, baking soda, cinnamon, nutmeg, and salt.
  3. Add oil, egg, and vanilla extract to the dry ingredients. Mix until combined.
  4. In another bowl, beat cream cheese, sour cream, powdered sugar, and vanilla until smooth.
  5. Fill cupcake liners halfway with carrot cake batter. Add a spoonful of cheesecake mixture on top.
  6. Bake for 20-25 minutes or until a toothpick comes out clean. Let cool completely.
  7. For frosting, whip heavy cream, maple syrup, and powdered sugar until stiff peaks form. Frost cooled cupcakes.

Notes

You can customize the seasonings to taste.

Find it online: https://www.rapidrecipes.blog/carrot-cake-cheesecake-cupcakes-maple-2/