Carrot Cheesecake Cupcakes

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PREP TIME: 20 MIN

BAKE TIME: 22 MIN

TOTAL TIME: 42 MIN

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There is no better carrot cupcake that you will ever have!

Ingredients

Carrot Cupcakes

• 1/2 Cup Vegetable Oil
• 1/2 Cup Granulated Sugar
• 1/2 Light Brown Sugar
• 3/4 Cup Packed Grated Carrots
• 1/4 Cup Crushed Pineapple(Drain the juice)
• 2 Large Eggs
• 2 Tsp Vanilla Extract
• 1 Cup + 3 Tbsp All Purpose Flour(Spoon & Leveled for the 1 Cup)
• 1 Tsp Baking Soda
• 1 1/2 Tsp Cinnamon
• 1 Tsp All Spice
• 1/2 Tsp Salt
• 1/4 Nutmeg
• 1/4 Tsp Ginger
• Store Bought Caramel Sauce(I like Smuckers)

Cheesecake Filling

6oz Cream Cheese

3 Tbsp Granulated Sugar

1/2 Tsp Vanilla Extract

Cream Cheese Frosting

1/2 Cup Unsalted Butter(Room Temp)

6oz Cream Cheese(Room Temp)

1 1/2 Cups Powdered Sugar

1/2 Tsp Vanilla

Instructions

1. Prepare a Cupcake Pan with cupcake liners.
2. Preheat oven to 350F
3. Next begin the cupcake batter by adding all of your wet ingredients into a bowl that includes the oil, sugars, grated carrots, pineapple, eggs and vanilla. Mix until combined.
4. Sift the dry ingredients and add to the wet ingredients.
5. Mix until combined but do not over mix.
6. Next make the cheesecake filling by mixing the cream cheese, sugar and vanilla until combined and smooth.
7. Fill cupcake liners 2/3 of the way.
8. Scoop 1 Tbsp of cheesecake filling in the center and swirl it around a bit.
9. Bake for 18-22 mins or until a toothpick inserted in the center comes out clean.
10. Allow the cupcakes to cool completely.
11. Butter and cream cheese must be room temp on a stand mixer with a paddle attachment beat butter and cream cheese on med speed 2-3 minutes until creamy.
12. Add the powdered sugar and vanilla extract and mix on low speed until it begins to combine.
13. Once its pretty combined bring speed up to med-high and beat for another 2-3 minutes until it is creamy.
14. Using a 1M tip pipe a swirl on the cupcakes leaving a space in the center to fill with caramel.
15. Fill the center with caramel.
16. Enjoy!

TIPS

Make sure all the ingredients are room temp so that the batter and buttercream comes together smoothly. Refrigerate left overs for 3-5 days covered.
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