Carrot Cake Cheesecake Cupcakes

Carrot Cake Cheesecake Cupcakes

StreuselIf the title of this post seems like it has a lot going on it’s because these cupcakes have a lot going on!

The inspiration for this creation came from my friend Jen who was in NYC a bit ago and had a slice of Junior’s Carrot Cake Cheesecake!  She challenged me to make it.  I thought about making a full size cake but being a huge fan of cupcakes, I challenged myself to attempt a cupcake version.  The real challenge came when I decided to layer the cakes while baking instead of layering post baking like the full size version.

I thought putting the cheesecake layer on the bottom would be good but after trying to take pictures of them and when peeling the foil wrapper off the bottom, disaster… a small layer of the cheesecake came off!  I am thinking the carrot cake might be better on the bottom.  I used the cheesecake recipe from this post and adapted the carrot cake and cream cheese frosting from Sugar Spun Run!

Carrot Cake Cheesecake Cupcakes

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Carrot Cake Cheesecake Cupcakes

  • Author: Streusel
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: about an hour
  • Yield: 12 cupcakes 1x


Carrot Cake:

1/2 c. + 1 T. all purpose flour

1/2 c. sugar

1/2 t. baking powder

1/4 t. baking soda

1/2 t. cinnamon

1/8 t. all spice

1/3 c. avocado oil

1 egg

1 t. vanilla extract

1 T. half and half

3/4 c. grated carrots


8 oz. cream cheese

1/4 c. sugar

1/4 c. sour cream

1 egg

1/2 t. vanilla

Cream Cheese Frosting:

8 oz. cream cheese

1/2 c. unsalted butter

1 t. vanilla

1/4 t. salt

3 to 4 cups powdered sugar (depends on how sweet/stiff you want your frosting)


  1. Line a 12 place muffin pan with foil cupcake liners.  Preheat the oven to 350 degrees fahrenheit.  Place a 9 x 9 inch glass pan half full with water on the bottom rack in the oven during the cheesecake baking step.
  2. Make the cream cheese filling by combining the cream cheese, sour cream and sugar and beat on medium high speed either with a hand mixer or a stand mixer.
  3. Add in the egg and vanilla and beat again until well combined.  Scrape down the sides of the bowl and beat until smooth.
  4. Fill each muffin cup about 1/3 full with the cream cheese mixture and bake for 10 minutes.
  5. While baking, make the carrot cake batter by combining all of the dry ingredients into the bowl of a stand mixer.
  6. In a separate bowl beat the egg, oil, vanilla and cream.  Turn on the stand mixer and slowly mix the dry ingredients while adding the liquid ingredients.
  7. Mix just until combined and then add the grated carrots.  Mix just until combined again.
  8. At 10 minutes, the cream cheese should be just set but not baked.  Pull out the pan and scoop about 2 T. of batter on top of each cheese cake.
  9. Place back in the oven for 10 to 15 minutes or until the cake is set.
  10. Let cool about 20 minutes at room temperature and then move the cupcake pan into the refrigerator.
  11. Bring the cream cheese and butter to room temperature before making the frosting.
  12. Combine the cream cheese, butter, vanilla and salt and beat on medium high speed until well combined.  Add in the powdered sugar one cup at a time and slowly mix in the sugar until combined.
  13. Once all the sugar is added, then beat the frosting on high speed until fluffy.
  14. Generously pipe the frosting onto the cupcakes.
  15. Store the cupcakes in the refrigerator, removing them from the fridge about 15 minutes before serving.  Store for up to 3 days.
  • Category: dessert
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