Carrot Cake Cheesecake Cupcakes

• Vegetarian

• Produce

  • 1/2 cup Carrots

• Refrigerated

  • 2 Egg

• Canned Goods

  • 1/4 Applesauce, unsweetened

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 cup Brown sugar, packed
  • 1/2 tsp Cinnamon
  • 1/2 cup Flour
  • 1/4 cup Granulated sugar
  • 4 cups Powdered sugar
  • 1/4 tsp Salt
  • 1/4 cup Sugar
  • 2 1/2 tsp Vanilla

• Oils & Vinegars

  • 1/4 cup Vegetable oil

• Dairy

  • 1/2 cup Butter, unsalted
  • 1 pack Cream cheese
  • 8 oz Cream cheese
  • 2 tbsp Sour cream

Found on thecupcakechronicles.com

Directions

• Preheat oven to 350 degrees. Line muffin pan with liners.
• Make the cake batter: In a large bowl, beat together eggs, applesauce, oil, sugars, and vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Pour evenly into muffin liners.
• Make the cheesecake batter: make sure all ingredients are room temperature to avoid lumps. Mix together cream cheese, sour cream, egg, sugar, and vanilla with a hand held mixer. Poor evenly on top of cake batter in muffin pan.
• Bake for 16-22 minutes, until cheesecake is no longer runny. Cool completely.
• Make the frosting: Using a hand mixer, cream butter and cream cheese until fluffy. Slowly add in powdered sugar and vanilla. Mix until smooth.