Cheesecake Filled Carrot Cake Cupcakes with Cream Cheese Frosting

By: Christy

This week in honor of spring and the Easter holidays we are baking with carrots. Mom and I headed up to visit Sarah in Louisville last weekend (she just moved into a new house! I'm sure she will tell you all about it soon) and unfortunately none us got a head start on baking this week. But never fear I have a recipe I have made quite a few times and is always an awesome crowd pleaser (I'm sure you could have guessed that by the title of the post). I don't have step by step pictures but if anyone has any questions at all let me know. 

A few years ago I went though a baking cupcake obsession, specifically filled cupcakes. Who doesn't love finding a delicious surprise on the inside of a mini cake? I know I do. And that is how this cupcake came about. With a conglomerate of different recipes and ideas I paired them together to make one fantastic treat! Carrot cake with a cheesecake center topped with cream cheese frosting. Y-U-M!

 Cake:

 To keep this recipe a bit easier I usually just use a cake mix. I LOVE the new Duncan Hines Decadent Classic Carrot Cake (see picture of box below)

Cheesecake Filling:

4 ounces softened cream cheese

1 egg yolk

1/2 cup sugar

1/2 tsp vanilla

(My all time fave!) Cream Cheese Icing

8 ounces softened cream cheese

2 tablespoons butter

1 tablespoon shortening

1/2 tsp vanilla

1 cup powdered sugar

Directions:

Prepare the cake mix according to the box instructions and preheat oven to 350. Fill muffin liners between half and 2/3rds full with the cake batter. Next you will need to prepare the cheesecake filling. Cream together with a mixer the cream cheese, egg yolk, sugar and vanilla until smooth. Using a spoon, put about a teaspoon of the cheesecake filling on top of the batter in each cupcake liner. Bake according to the box. If you are unsure when they are finished baking, use the stick test. Stick a toothpick in it, and when it comes out dry or with crumbs (not batter) on it, you're good!

While the cupcakes are cooling, it's the perfect time to make the icing. Beat together the butter and sugar until smooth. Add the vanilla and mix those ingredients are well combined. Split the cream cheese into thirds. Add the first third to the mixture and combine. Next add the shortening and mix until combined. Follow that step by adding the remaining cream cheese, but one piece at a time. Gradually add the sugar and combine thoroughly. Then frost your cupcakes! I didn't put alot of icing on my cupcakes since I had the cheesecake filling too. I wanted to keep from overpowering the deliciousness of the carrot cake, plus this recipe doesn't make very much icing. If you want to top your cupcakes with a gracious helping of frosting, I would double the recipe. Finally, a nice touch to finish off decorating the cupcakes would be to add some chopped pecans to the top, some grated carrot slices or even chocolate sprinkles.