Cream Cheese Filled Carrot Cake Muffins

04.03.2012

You’re looking at luxury in muffin form =). These are incredibly delicious muffins! I decided to create a new muffin recipe this week because my mom asked me to bring muffins to a brunch we are having for my brother this Easter Sunday. He recently returned from serving a two year LDS mission in Brazil so he is going to speak in church on Sunday and we are going to have a get together afterwards (if you are wondering what an “LDS mission” even is I love sharing what I believe so if you’d like to learn more about what I believe, and what my brother spent two years teaching, please follow this link here).

I hope you enjoy these delightful muffins, they are all the great things about carrot cake in muffin form,without waiting for a cake to cool and frosting it =). They would be great for an Easter brunch or any time you’ve got the craving for a delicious muffin or carrot cake. These muffins are a wonderful surprise to people. They think they are just biting into an ordinary cupcake only to find a spectacular, rich cream cheese filling that perfectly compliments the carrot cake muffins. Happy Easter everyone!

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Cream Cheese Filled Carrot Cake Muffins

Yield: 12 muffins

Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 1 cup granulated sugar
  • 1/2 cup buttermilk
  • 1/4 cup vegetable oil
  • 1/4 cup applesauce
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup lightly packed , finely grated carrots, about 2 large carrots
  • 2 Tbsp Raw Turbinado Sugar or Sanding Sugar , divided

Cream Cheese Filling

  • 8 oz cream cheese , softened (I softened in the microwave for 30 seconds on HIGH)
  • 1/3 cup granulated sugar
  • 1 tsp lemon juice
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat oven to 375 degrees. Line a muffin tin with paper liners. In a mixing bowl, using an electric mixer, whip together cream cheese, 1/3 cup granulated sugar, lemon juice and 1/2 tsp vanilla on low speed until mixture is smooth, set aside.
  2. In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, salt and nutmeg, set aside. In a large mixing bowl, using an electric mixer on low speed, blend together 1 cup granulated sugar, buttermilk, vegetable oil, applesauce, eggs and 1 tsp vanilla for 30 seconds. Add in dry ingredients and mix just until combine. Using a rubber spatula, fold in grated carrots.
  3. Fill paper lined muffin cups with an 1/8 cup muffin mixture (Note: it's important to keep these measurements even. Also, if you don't have an 1/8 cup measure out 2 Tbsp). Gently drop 1 Tbsp cream cheese mixture on top, in the center of each filled muffin cup, then cover the cream cheese mixture with an additional 1/8 cup muffin mixture. Sprinkle each muffin evenly with 1/2 tsp Raw Sugar. Bake 20 - 23 minutes until edges are lightly golden.
  4. If necessary, run a knife around the edges of the cupcakes to remove from pan (note: I haven't tried this yet but spraying the top of the pan with non-stick spray before baking may help muffins remove more easily). Enjoy warm for a slightly runnier cream cheese filling or allow to cool 30-40 minutes for a set cream cheese filling. Store muffins in an airtight container.
  5. Recipe Source: Cooking Classy

19 comments

  • susan: I am looking for a carrot cake something I can freeze, pack and ship 2 day priority.
    Hard to do with icing on cupcakes or cookies, would that work with the muffins? February 29, 2016 at 12:05pm Reply

  • Sandy: I really didn’t think they tasted like carrot cake or even carrot. They were good and people liked them but I was expecting more of a tasty Carrot muffin. (sorry) April 5, 2015 at 7:18pm Reply

  • sandy: I just love the idea of the cream cheese inside. I can’t wait to try them today. March 29, 2015 at 9:35am Reply

  • Cream Cheese Filled Carrot Cake Muffins | Naptime Coffee Break: […] recipe is borrowed from Cooking Classy.  My random comments are in […] July 30, 2013 at 11:58am Reply

  • Debbie: I made this for Easter and they were DELICIOUS! Huge hit! Thank you for the recipe! April 3, 2013 at 4:38am Reply

    • Jaclyn: I’m so glad these were enjoyed Debbie! Thanks so much for your comment. I hope you had a wonderful Easter! April 4, 2013 at 5:09pm Reply

  • Percy Chattey (Author): Yum! These look special! – I adore Carrot Cake so I am sure I will these will be just as delicious. Is there a quicker Microwave version?

    Of course anything you bake just goes in minutes if your family are around. Cheers! :-) March 29, 2013 at 3:54am Reply

  • Muffin Monday ~ Cream Cheese and Carrot Cake Muffins: […] Cheese and Carrot Cake Muffins ~ (yields 12 standard muffins) Recipe from Cooking Classy 2 cups gluten free all-purpose flour ½ tsp xanthan gum 1 tsp baking powder 1/2 tsp baking soda 1 […] March 18, 2013 at 2:48am Reply

  • mollie: You are so amazing at what you do! I just discovered your blog today. I wish I would’ve found it a long time ago. You are an excellent writer as well. <33 March 13, 2013 at 12:09pm Reply

    • Jaclyn: Thanks so much Mollie! I’m so glad you discovered it too! March 13, 2013 at 12:56pm Reply

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