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Carrot Cake Cheesecake Cupcakes are an easy way of combining carrot cake and cheesecake! This easy cupcake recipe is the original cheesecake cupcake and is topped with a cream cheese frosting. Carrot Cake can fix anything. So can cheesecake. Together? They can run the world.
Original Cheesecake Cupcake Recipe
I originally wrote this post back in 2012, can you believe that? Back then I didn’t know I was creating one of the most popular new recipes to hit the internet. I don’t know if it’s coincidence or not, but ever since I posted these cupcakes, carrot cake cheesecake cakes (and other versions of cheesecake cupcakes) have flooded the internet. I posted these before Pinterest even existed (I know, right? What was it like without Pinterest?!) I like to think I started a trend (like I did with peanut butter snickerdoodles) so I’m considering this cupcake recipe to be the ORIGINAL Carrot Cake Cheesecake Cupcake.
What is a cheesecake cupcake?
You might think of a cheesecake cupcake as a mini cheesecake with graham cracker crust, but that’s not what I think of. No – I make cheesecake cupcakes as cupcakes with cheesecake on top!
These cupcakes are my favorite carrot cake recipe with a cheesecake topping and cream cheese frosting!
How to make Cheesecake Cupcakes
- Mix cheesecake in a medium bowl – you can use a hand mixer or a stand mixer fitted with the paddle attachment. Beat on medium-high speed until mixture is smooth.
- Mix up the carrot cake cupcake batter.
- Place cupcake batter in muffin pan lined with cupcake liners. Then spoon some of the cheesecake on top.
- Bake until the cheesecake is set and a toothpick stuck in the cupcake part comes out clean. Cool to room temperature then chill at least 8 hours before serving or frosting.
Variations
- Frost these cupcakes with cream cheese frosting or whipped cream frosting or even serve them plain.
- You can omit the nuts.
- You can make these cupcakes with ANY cake batter. In fact, I have red velvet cheesecake cupcakes and a version with strawberries too!
Expert Tips
- You can actually put this cheesecake on any of my cupcake recipes.
- Please use real carrots that you shred yourself; don’t use pre-shredded carrots. They’re too thick to get soft in the cake.
- Make sure your ingredients are room temperature to avoid lumps, even the egg. Otherwise your cheesecake will be lumpy!
- The cheesecake will collapse a bit into the cupcake – fill the hole with more frosting!
- This recipe makes 12 perfect cupcakes. If you want a bite size version, make MINI Cupcakes using mini muffin pans (it’ll make about 4 dozen).
FAQs
The cheesecake will be puffed and no longer glossy and a toothpick will come out clean.
Store these cupcakes in the refrigerator. You can also put them in the freezer for up to 2 months. Then just thaw them when you want to grab one out of the freezer.
Carrot Cake Cheesecake Cupcakes Recipe
Recipe Video
Ingredients
For the Cupcakes:
- 1 large egg
- ¼ cup unsweetened applesauce
- ¼ cup vegetable oil
- ¼ cup packed brown sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup shredded carrots
- ½ cup chopped pecans or walnuts optional
For the Cheesecake:
- 1 8 ounce package cream cheese room temperature
- 2 tablespoons sour cream room temperature
- ¼ cup sugar
- 1 teaspoon vanilla
- 1 large egg room temperature
For the Cream Cheese Frosting:
- 8 ounces cream cheese softened
- ½ cup unsalted butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- 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 tins (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.
Recipe Notes
- Make sure your ingredients are room temperature to avoid lumps, even the egg. Otherwise your cheesecake will be lumpy!
- The cheesecake will collapse a bit into the cupcake – fill the hole with more frosting!
- This recipe makes 12 perfect Carrot Cake Cheesecake Cupcakes. If you want a bite size version, make MINI Carrot Cake Cheesecake Cupcakes using mini muffin pans (it’ll make about 4 dozen).
Great recipe
Followed exactly
I made these for my daughter’s birthday and they were a HUGE hit……definitely a keeper recipe to enjoy again and again!! Have you ever made them with a different cake batter?? I was thinking of making them for Thanksgiving with a Pumpkin cake batter….thoughts or suggestions??
Yes you definitely can – I have a pumpkin cupcake that would work great: https://www.crazyforcrust.com/classic-pumpkin-cupcakes-recipe/
Definitely making again & again!
Flavor is good, but wanted a richer cheesecake taste. Also, I don’t know what I did wrong, but my cheesecake deflated in the centers of my cupcakes:(
That happens sometimes, but then I just add more frosting. 🙂
Could I add crushed pineapple to the cake mixture?
I haven’t tried that, and it would change the texture of the cake, so I think not.
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