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Carrot Cake Muffins with Cream Cheese Filling
Celebrate Springtime at breakfast, snack time, or even during dessert with a yummy batch of Carrot Cake Muffins with Cream Cheese Filling!
Prep Time
10 mins
Cook Time
10 mins
Additional Time
30 mins
Total Time
1 hr
Servings: 12 cupcakes
Calories: 287 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
Cream Cheese Filling
- 8 ounces cream cheese
- ¼ cup granulated sugar
Carrot Cake Muffins
- 2 ¼ cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup light brown sugar firmly packed
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ¾ teaspoon ground ginger
- ¾ teaspoon salt
- 2 large eggs
- ¾ cup water
- ⅓ cup vegetable oil
- 1 cup carrots peeled & grated (about 2 medium carrots)
- raw sugar for garnish
Instructions
- Preheat your oven to 400 degrees F. Cupcake cake liners to line the cups of a muffin tin. Grease the inside of the liners with non-stick cooking spray.
- Place cream cheese in a microwave-safe bowl and heat on low power for 40 seconds until softened. Beat in 1/4 cup sugar until smooth. Set aside the filling while you make the muffin batter.
- Whisk together the flour, sugar, brown sugar, baking powder, baking soda, ground cinnamon, ground ginger, and salt in a large mixing bowl. Set aside.
- Whisk the eggs, water, and vegetable oil together in a small mixing bowl. Pour the wet ingredients into the dry ingredients and mix until evenly combined.
- Add the grated carrots and fold them into the muffin batter.
- Add about 1 1/2 tablespoons of muffin batter in each muffin cup and spread it out to cover the bottom. Drop 1 heaping tablespoon of cream cheese filling on top of the muffin batter. Cover the cream cheese filling with enough muffin batter so that muffin cups are full.
- Sprinkle raw sugar on top of each muffin, if desired.
- Bake for 16-20 minutes until a toothpick inserted in the top of a muffin comes out clean and the tops feel firm to the touch.
- Remove the muffins from the oven, and immediately transfer them to a wire rack. Cool for at least 30 minutes to give the filling time to set up. Serve warm or at room temperature.
Cup of Yum
Nutrition Information
Serving
1muffin
Calories
287kcal
(14%)
Carbohydrates
37g
(12%)
Protein
5g
(10%)
Fat
14g
(22%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
52mg
(17%)
Sodium
251mg
(10%)
Potassium
156mg
(4%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
2082IU
(42%)
Vitamin C
1mg
(1%)
Calcium
59mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 287
% Daily Value*
| Serving | 1muffin | |
| Calories | 287kcal | 14% |
| Carbohydrates | 37g | 12% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 52mg | 17% |
| Sodium | 251mg | 10% |
| Potassium | 156mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 2082IU | 42% |
| Vitamin C | 1mg | 1% |
| Calcium | 59mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.