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Carrot Cream Cheese Cupcakes

Carrot Cream Cheese Cupcakes

Indulge in Carrot Cream Cheese Cupcakes, a delightful dessert that combines spiced carrots with creamy filling for a guilt-free treat.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups All-Purpose Flour Can be replaced with gluten-free flour blend.
  • 1 cup Granulated Sugar Adjust according to taste preferences.
  • 1/2 cup Unsalted Butter Ensure softened for easy mixing.
  • 2 large Eggs Beaten until pale for better aeration.
  • 1/2 cup Milk Use whole or 2% milk for best results.
  • 1 teaspoon Vanilla Extract Pure vanilla extract is recommended.
  • 2 teaspoons Baking Powder Check potency before use.
  • 1 teaspoon Baking Soda Used in conjunction with acid.
  • 1/2 teaspoon Salt Balances sweetness.
  • 2 cups Grated Carrots Star ingredient for flavor and nutrients.
  • 1 teaspoon Ground Cinnamon Essential for flavor profile.
  • 1/2 teaspoon Nutmeg Adds warmth and spice.
For the Cream Cheese Filling
  • 8 oz Cream Cheese Well-softened for mixing.
  • 1 cup Powdered Sugar Sweetens the cream cheese.
For the Crumble Topping
  • 1/2 cup Brown Sugar Provides deeper flavor.
  • 1/4 cup Melted Butter Use unsalted for better control.
For the Glaze
  • 2 tablespoons Additional Milk Achieves right consistency for drizzling.
  • 1 teaspoon Vanilla Extract Enhances flavor of the glaze.

Equipment

  • cupcake pan
  • mixing bowl
  • Electric Mixer
  • whisk
  • spatula
  • Scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. Cream softened unsalted butter and granulated sugar until light and fluffy, about 3 minutes. Add eggs one at a time and blend in vanilla extract.
  3. Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a separate bowl.
  4. Gradually add dry mixture to the butter-sugar mixture, alternating with milk, until just combined.
  5. Fold in grated carrots until evenly distributed.
  6. Fill each cupcake liner about two-thirds full with the batter.
  7. Bake for 18-20 minutes, or until a toothpick comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack.
  8. Prepare the cream cheese filling by mixing softened cream cheese, powdered sugar, and vanilla until smooth.
  9. Make the crumble topping by mixing flour, brown sugar, melted butter, and a pinch of cinnamon until crumbly.
  10. Create small holes in cooled cupcakes and fill them with cream cheese mixture.
  11. Mix powdered sugar with milk and vanilla for glaze. Drizzle over cupcakes.
  12. Sprinkle crumble topping over glazed cupcakes and serve.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 200mgPotassium: 180mgFiber: 1gSugar: 15gVitamin A: 1500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Avoid overmixing to keep cupcakes light. Store in an airtight container for freshness.

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