Carrot Cheesecake Cupcakes (Print Version)

# Ingredients:

→ Carrot Cupcakes

01 - ½ cup vegetable oil
02 - ½ cup granulated sugar
03 - ½ cup light brown sugar, packed
04 - ¾ cup grated carrots, packed
05 - ¼ cup crushed pineapple, drained
06 - 2 large eggs, at room temperature
07 - 2 teaspoons vanilla extract
08 - 1 cup + 3 tablespoons all-purpose flour, spooned and leveled
09 - 1 teaspoon baking soda
10 - 1½ teaspoons ground cinnamon
11 - 1 teaspoon allspice
12 - ½ teaspoon salt
13 - ¼ teaspoon ground nutmeg
14 - ¼ teaspoon ground ginger

→ Cheesecake Filling

15 - 6 ounces cream cheese, softened
16 - 3 tablespoons granulated sugar
17 - ½ teaspoon vanilla extract

→ Cream Cheese Frosting

18 - ½ cup unsalted butter, room temperature
19 - 6 ounces cream cheese, room temperature
20 - 1½ cups powdered sugar
21 - ½ teaspoon vanilla extract

→ Topping

22 - Store-bought caramel sauce (Smuckers recommended)

# Instructions:

01 - Preheat oven to 350°F (175°C). Line a standard muffin pan with cupcake liners.
02 - In a large bowl, combine the vegetable oil, granulated sugar, brown sugar, grated carrots, drained crushed pineapple, eggs, and vanilla extract. Mix until thoroughly combined.
03 - In a separate bowl, sift together the flour, baking soda, cinnamon, allspice, salt, nutmeg, and ginger. Add the dry ingredients to the wet ingredients and mix just until combined. Be careful not to overmix.
04 - In a medium bowl, beat together the cream cheese, sugar, and vanilla extract until smooth and creamy.
05 - Fill each cupcake liner about ⅔ full with the carrot cake batter. Drop 1 tablespoon of the cheesecake filling in the center of each cupcake and use a toothpick or knife to gently swirl it with the batter.
06 - Bake for 18-22 minutes, or until a toothpick inserted into the cake part comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
07 - In a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed for 2-3 minutes until smooth and creamy. Add the powdered sugar and vanilla extract, starting on low speed until incorporated, then increase to medium-high and beat for another 2-3 minutes until fluffy.
08 - Transfer the frosting to a piping bag fitted with a 1M star tip. Pipe a swirl of frosting on top of each cooled cupcake, leaving a small well in the center. Fill the center with caramel sauce.
09 - Serve immediately or refrigerate until ready to enjoy. For the best flavor, allow refrigerated cupcakes to sit at room temperature for 15-20 minutes before serving.

# Notes:

01 - Make sure all ingredients for the batter and frosting are at room temperature for the smoothest results.
02 - You can add chopped walnuts or pecans to the batter if you enjoy nuts in your carrot cake.
03 - Be sure to thoroughly drain the crushed pineapple to prevent the batter from becoming too wet.
04 - These cupcakes combine the best of both carrot cake and cheesecake in one delicious treat.

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