Carrot Cake Muffins Stuffed With Cream Cheese Frosting ♡ Bake With Me

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

Refrigerate the crumble mixture while making the muffins.

In a large bowl, mix together the vegetable oil, sugar, brown sugar, eggs, and vanilla until smooth.

In another bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, all spice, nutmeg, and salt until well combined.

Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

Fold in the grated carrots and sour cream until evenly distributed.

Spoon a small amount of batter into each muffin cup, filling them about one-third full.

In a separate bowl, beat the cream cheese with softened butter, powdered sugar, and vanilla until smooth and creamy.

Add a dollop of the cream cheese mixture on top of the batter in each muffin cup.

Cover the cream cheese with more batter until the cups are about two-thirds full.

Bake at 425°F for 5 minutes, then lower the temperature to 350°F and bake for another 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens