Name: Cream Cheese Filled Carrot Cake Muffins Recipe
Prep time: 30 min
Cook time: 20 min
Yield: 12
Ingredients: 2 cups all-purpose flour; 1 tsp baking powder; ½ tsp Baking Soda; 1½ tsp Cinnamon; ½ tsp salt; ¼ tsp nutmeg; 1 cup granulated sugar; ½ cup buttermilk; ¼ cup Vegetable Oil; ¼ cup applesauce; 2 large eggs; 1 tsp vanilla extract; 1 cup carrots; 2 tbsp raw turbinado sugar; For Cream Cheese Filling:; 8 oz cream cheese; ⅓ cup granulated sugar; 1 tsp lemon juice; ½ tsp vanilla extract

cream cheese filled carrot cake muffins recipe

How To Make Cream Cheese Filled Carrot Cake Muffins

These carrot cake muffins are moist and spiced carrot muffins that are filled with a luscious cream cheese filling and a crisp, caramelized, and sugary top.

Preparation: 30 minutes

Cooking: 20 minutes

Total: 50 minutes

Serves:

Ingredients

2cupsall-purpose flour
1tspbaking powder
½tspbaking soda
1½tspcinnamon
½tspsalt
¼tspnutmeg
1cupgranulated sugar
½cupbuttermilk
¼cupvegetable oil
¼cupapplesauce
2largeeggs
1tspvanilla extract
1cupcarrots,lightly packed, finely grated
2tbspRaw Turbinado Sugar,or Sanding Sugar, divided

For Cream Cheese Filling:

8ozcream cheese,softened
⅓cupgranulated sugar
1tsplemon juice
½tspvanilla extract

Instructions

Preheat oven to 375 degrees F. Line a muffin tin with paper liners. In a mixing bowl, using an electric mixer, whip together cream cheese, ⅓ cup granulated sugar, lemon juice and ½ tsp vanilla on low speed until mixture is smooth, set aside.
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 teaspoon vanilla for 30 seconds. Add in dry ingredients and mix just until combine. Using a rubber spatula, fold in grated carrots.
Fill paper lined muffin cups with a ⅛ cup muffin mixture. Gently drop 1 tablespoon of cream cheese mixture on top, in the center of each filled muffin cup, then cover the cream cheese mixture with an additional ⅛ cup muffin mixture. Sprinkle each muffin evenly with ½ tsp Raw Sugar. Bake 20 to 23 minutes until edges are lightly golden.
If necessary, run a knife around the edges of the cupcakes to remove from the pan. Enjoy warm for a slightly runnier cream cheese filling or allow to cool 30 to 40 minutes for a set cream cheese filling. Store muffins in an airtight container.