Name: Cream Cheese Filled Carrot Cake Cupcakes
Prep time: 20 min
Cook time: PT-487271H42M50S
Total time: 55 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup granulated sugar; 1/2 cup brown sugar; 1 tsp baking soda; 1 tsp baking powder; 1/2 tsp salt; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground ginger; 2 large eggs; 1/2 cup vegetable oil; 1 tsp vanilla extract; 1 1/2 cups finely grated carrots; 1/3 cup crushed pineapple, drained; 1/3 cup chopped walnuts or pecans (optional); 8 oz cream cheese, softened (for filling); 1/3 cup powdered sugar (for filling); Optional: Extra cream cheese frosting ingredients if you want to frost the tops (not listed in article)

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Why You’ll Love This Recipe
Cream Cheese Filled Carrot Cake Cupcakes are a delightful twist on classic carrot cake. Moist, spiced carrot cupcakes hide a sweet, tangy cream cheese center in every bite. These cupcakes are perfect for spring gatherings, Easter, or anytime you want a single-serve dessert that’s soft, fluffy, and bursting with warm spices.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
granulated sugar
brown sugar
baking soda
baking powder
salt
ground cinnamon
ground nutmeg
ground ginger
eggs
vegetable oil
vanilla extract
finely grated carrots
crushed pineapple, drained
chopped walnuts or pecans (optional)
cream cheese, softened
powdered sugar

directions

Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.

In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.

In another bowl, whisk together the eggs, vegetable oil, and vanilla extract until smooth.

Stir the wet ingredients into the dry ingredients just until combined.

Fold in the grated carrots, crushed pineapple, and nuts if using.

In a separate small bowl, mix the softened cream cheese with powdered sugar until smooth and creamy.

Fill each cupcake liner halfway with carrot cake batter.

Spoon about 1 tablespoon of the cream cheese filling into the center of each cupcake.

Top with a little more batter to cover the filling.

Bake for 20-22 minutes, or until a toothpick inserted into the cake (not the filling) comes out clean.

Let cupcakes cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe yields about 12 cupcakes.
Preparation time: 20 minutes
Baking time: 20-22 minutes
Cooling time: 15 minutes
Total time: about 55 minutes

Variations

Add raisins or shredded coconut to the batter for extra texture.
Top cooled cupcakes with a light dusting of powdered sugar.
Add a swirl of cream cheese frosting on top for extra decadence.
Use maple extract in the filling for a warm flavor twist.

storage/reheating

Store cupcakes in an airtight container in the refrigerator for up to 5 days.
Bring to room temperature before serving for the best flavor and texture.
Freeze for up to 2 months; thaw overnight in the fridge.

FAQs

Can I make these cupcakes without pineapple?
Yes! The pineapple adds moisture, but you can skip it or replace it with applesauce.

Do I have to add nuts?
No, they’re optional and can be left out if you prefer nut-free cupcakes.

Can I frost them too?
Absolutely! Pipe extra cream cheese frosting on top if you want a bakery-style finish.

Why is my cream cheese filling sinking?
Make sure the batter is thick enough and that you add a layer of batter on top to hold it in place.

Can I make these ahead of time?
Yes! They taste even better the next day once the flavors meld together.

Conclusion

Cream Cheese Filled Carrot Cake Cupcakes combine everything you love about carrot cake with a surprise creamy center. Moist, flavorful, and perfectly spiced, they’re sure to be a hit at any gathering or when you just need a sweet homemade treat. Enjoy the classic taste of carrot cake in every delicious bite!

Cream Cheese Filled Carrot Cake Cupcakes

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Author: israa
Total Time: 55 minutes
Yield: 12 cupcakes 1x

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Description

Moist, spiced carrot cake cupcakes filled with a creamy, tangy cream cheese center. Perfect for spring gatherings, Easter, or any time you crave a single-serve version of classic carrot cake.

Ingredients

Scale

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup brown sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
2 large eggs
1/2 cup vegetable oil
1 tsp vanilla extract
1 1/2 cups finely grated carrots
1/3 cup crushed pineapple, drained
1/3 cup chopped walnuts or pecans (optional)
8 oz cream cheese, softened (for filling)
1/3 cup powdered sugar (for filling)
Optional: Extra cream cheese frosting ingredients if you want to frost the tops (not listed in article)

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Instructions

Preheat oven to 350°F (175°C) and line a muffin pan with cupcake liners.
In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
In another bowl, whisk eggs, vegetable oil, and vanilla extract until smooth.
Stir wet ingredients into dry ingredients just until combined.
Fold in grated carrots, crushed pineapple, and nuts if using.
In a small bowl, mix softened cream cheese and powdered sugar until smooth and creamy.
Fill each cupcake liner halfway with batter. Spoon about 1 tablespoon cream cheese filling into the center of each.
Top with a bit more batter to cover the filling.
Bake for 20–22 minutes, or until a toothpick inserted into the cake (not the filling) comes out clean.
Let cupcakes cool in the pan for a few minutes, then transfer to a wire rack to cool completely.