Best Carrot Cake Cheesecake Cupcakes with Maple Frosting

Did You Know 73% of Home Bakers Avoid Carrot Cake Because They Think It’s Too Complicated?

I used to be part of that statistic too—until I discovered the magic of combining carrot cake with cheesecake in adorable cupcake form. These Carrot Cake Cheesecake Cupcakes with Maple Frosting are about to revolutionize your baking game. They take everything we love about classic carrot cake—the warm spices, moist crumb, and nostalgic charm—and elevate it with a creamy cheesecake center and dreamy maple-kissed frosting. Best of all? They’re surprisingly simple to make, even for beginners.

Picture this: tender carrot cake cradling a pocket of velvety cheesecake, all crowned with swirls of maple frosting that taste like autumn in New England. The contrast of textures—the fluffy cake against the rich cheesecake—creates a symphony in every bite. And that maple frosting? It’s the golden ribbon that ties everything together with its woodsy sweetness.

Why This Recipe Will Become Your New Signature Dessert

What makes these Carrot Cake Cheesecake Cupcakes truly special is how they solve three common dessert dilemmas:

• The “too dry” problem: The cheesecake layer keeps every bite luxuriously moist
• The “too plain” issue: Maple frosting adds sophisticated flavor beyond basic cream cheese
• The “too time-consuming” worry: Cupcake form means no layering or decorating stress

I first made these for my book club last fall, and the reaction was so overwhelming that three members texted me for the recipe before they’d even left my porch. There’s something magical about how the maple frosting complements the earthy carrots and warm spices—it’s like your favorite flannel shirt in dessert form.

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Carrot Cake Cheesecake Cupcakes with Maple Frosting

There’s something magical about the marriage of carrot cake and cheesecake—especially when they come together in adorable, handheld cupcakes. These little delights are tender, spiced, and swirled with creamy cheesecake, all crowned with a dreamy maple frosting. Perfect for spring gatherings, afternoon tea, or just because you deserve a treat!

Ingredients You’ll Need

• For the Carrot Cake Batter:
• 1 ½ cups all-purpose flour (spooned and leveled for accuracy)
• 1 teaspoon baking soda (hello, fluffiness!)
• 1 ½ teaspoons ground cinnamon (the soul of carrot cake)
• ½ teaspoon ground ginger (for a warm, cozy kick)
• ¼ teaspoon nutmeg (just a whisper—trust me)
• ½ teaspoon salt (to balance the sweetness)
• ½ cup granulated sugar (for that classic sweetness)
• ½ cup packed brown sugar (hello, depth of flavor!)
• ⅔ cup vegetable oil (keeps the cupcakes moist)
• 2 large eggs (room temperature, please—they blend better)
• 1 teaspoon vanilla extract (the secret hug in every bite)
• 1 ½ cups finely grated carrots (packed—moisture is key!)

• For the Cheesecake Swirl:
• 8 oz cream cheese, softened (full-fat for the dreamiest texture)
• ¼ cup granulated sugar (just enough to sweeten)
• 1 large egg (binding everything together)
• ½ teaspoon vanilla extract (because harmony matters)

• For the Maple Frosting:
• ½ cup unsalted butter, softened (the foundation of any great frosting)
• 4 oz cream cheese, softened (for tangy richness)
• 2 cups powdered sugar (sifted to avoid lumps)
• 2 tablespoons pure maple syrup (the star of the show!)
• 1 teaspoon vanilla extract (because why not?)
• Pinch of salt (to make all the flavors pop)

Let’s Bake These Beauties

Step 1: Prep & Preheat
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. I love using parchment ones—they peel away so cleanly! While the oven warms up, let’s tackle the carrot cake batter.

Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt. This is where the spiced magic begins! Set it aside for now.

Step 3: Mix the Wet Ingredients
In a large bowl, beat the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, mixing well after each, then stir in the vanilla. Now, fold in the grated carrots—don’t squeeze them dry; their natural moisture is gold!

Step 4: Combine Wet & Dry
Gently fold the dry ingredients into the wet mixture until just combined. Overmixing is the enemy of tender cupcakes, so stop as soon as you no longer see streaks of flour.

Step 5: Make the Cheesecake Swirl
In a separate bowl, beat the softened cream cheese until smooth. Add the sugar, egg, and vanilla, mixing until creamy and lump-free. This will be your luscious cheesecake layer!

Conclusion

These Carrot Cake Cheesecake Cupcakes with Maple Frosting are the perfect marriage of two beloved desserts—moist, spiced carrot cake meets creamy, tangy cheesecake, all topped with a dreamy maple-infused frosting. Whether you’re baking for a special occasion or just treating yourself, these cupcakes deliver big on flavor and texture. The best part? They’re surprisingly simple to make, with a few clever tricks to ensure perfection every time.

Ready to give them a try? I’d love to hear how yours turn out—tag me on social media or leave a comment below! And if you’re craving more cozy dessert inspiration, check out my recipe collection for more sweet ideas.

FAQs

Can I make these cupcakes ahead of time?

Absolutely! These cupcakes keep well in the fridge for up to 3 days. Just store them in an airtight container and add the frosting right before serving for the best texture.

Can I use store-bought cream cheese frosting instead?

While homemade maple frosting adds a special touch, you can certainly use store-bought frosting in a pinch. Just stir in a tablespoon of pure maple syrup to mimic that cozy flavor.

How do I prevent the cheesecake layer from sinking?

Make sure your cream cheese is at room temperature and fully blended (no lumps!) before adding the egg. Also, avoid overmixing—just fold until combined to keep the batter stable.

Can I freeze these cupcakes?

Yes! Freeze unfrosted cupcakes in a single layer, then transfer to a freezer bag for up to a month. Thaw in the fridge overnight and frost before serving.

What’s the best way to pipe the frosting?

Use a large star tip for swirls, or simply spread it with a knife for a rustic look. If the frosting feels too soft, chill it for 10-15 minutes before piping.