When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
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Print This Cream Filled Carrot Cupcake Recipe

Cream Filled Carrot Cupcake Recipe

Cream Filled Carrot Cupcakes with Frosting

What makes these cream filled carrot cupcakes so delicious. I cook the carrots and pureed them in the food processor.

2 cups cooked and pureed carrots
3/4 cup coconut oil
1 and 2/3 cups sugar
3 eggs
2 teaspoons vanilla extract
1 cup sour cream
2 cups flour
1 teaspoon soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Creamy Filling

8 oz. cream cheese
1 egg
1/3 cup sugar
1/8 teaspoon salt

Cream Cheese Frosting

1 package (8 ounces) Cream cheese, room temperature
4 Tablespoons (1/2 stick) Butter, room temperature
3 cups Confectioners' sugar
2 tsp Vanilla

After cooling, frost carrot cupcakes with Cream Cheese Frosting.

Oven Temp ~ 350°
Baking Time ~ 20 to
Pan Type ~ 9 X 13 inch cake pan
Preheat oven, grease and flour cake pan.

Preheat oven. Line muffin tins with paper cups or lightly spray with non-stick cooking spray.

In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy, set aside.

In a separate bowl, beat the eggs, add in the oil gradually, then add the sugar. This mixture should be very frothy.
Mix together the flour, salt, soda and baking powder, combine with first mixture.
Stir in carrots, sour cream and vanilla.
Pour batter into the prepared muffin tins. Fill each one about 3/4 full and place about 1 tablespoon of cream filling on top of the batter. When cupcakes cook, cream will settle to the bottom.

Cream Filled Carrot Cupcake Frosting

Place the cream cheese and butter in a large mixing bowl.
Blend with an electric mixer on low speed until combined.
Stop the machine.
Add the powdered sugar a little at a time, blending with the mixer on low speed until the sugar is well incorporated, 1 minute.
Add the vanilla, then increase the mixer speed to medium and blend frosting until fluffy, 1 minute more.

Recipe makes 20 cupcakes.
Nutrition facts: Cream Filled Carrot Cupcakes
Serving Size 121 g
Calories 406
Calories from Fat 197
Total Fat 21.8g 34%
Saturated Fat 15.3g 77%
Cholesterol 69mg 23%
Sodium 221mg 9%
Potassium 121mg 3%
Total Carbohydrates 50.1g 17%
Dietary Fiber 0.8g 3%
Sugars 38.4g
Protein 4.6g
Vitamin A 63% • Vitamin C 1% • Calcium 5% • Iron 6%

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User Comments


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!