Cream Cheese-Filled Carrot Cake Cupcakes are rich and moist carrot cupcakes filled with a surprise cream cheese center! You still get the flavors of a cream cheese frosted carrot cake with each bite, but with the ‘frosting’ inside! If you prefer the frosting on top, I also have Carrot Cake Cupcakes with the Best Cream Cheese Frosting you will love! Ingredients & Substitutions Cream Cheese Filling: The filling is a sweet and creamy ‘frosting’ made with cream cheese and confectioners’ sugar.Spices: When it comes to achieving the classic flavor of carrot cake, ground cinnamon and nutmeg are commonly used spices.So, I couldn’t leave those out of these cupcakes! Nuts: I love adding walnuts to my carrot cake recipes.

For even more flavor, add my candied walnuts! Of course, you could leave them out if preferred.Pecans are another popular choice to add to carrot cake.Carrots: I recommend using freshly grated carrots for the most moisture in the cupcakes.

You will need about 2 1/4 cups of grated carrots to go into the cupcake batter.You could substitute pre-shredded carrots, but that may affect the final product.Pineapple: While it’s not a necessary ingredient, I personally enjoy adding pineapple to my carrot cake because it adds moisture and enhances the overall flavor and texture of the cake.

Can I Make Carrot Cake Cupcakes Ahead of Time? Yes! You can get the filling mixed together and the cupcake batter made ahead of time.The filli

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