Carrot cake cheesecake cupcakes with cream cheese frosting

Source- allrecipes dessert sectiones 
Yeild-12 cupcakes

This thing got flavor.This has all the traditional flavors in a carrot cake such as cinnamon and I used a cream cheese frosting which go amazing with the carrot amazing. The cake is super moist and do not forget you also have the sweet creamy cheesecake. I am not a big fan of carrot cake. I like sweet cake like vanilla or my favorite a rich cake like chocolate. But if you make the carrot cake with cinnamon and cream cheese frosting I will eat it.The carrot cake is really moist and you have the cheesecake and it is cold so the texture is like amazing and I love it.Then you have the frosting. The frosting is a sweet and creamy cream cheese frosting and it goes great with the carrot flavor.I can make these with my eyes closed that is how easy they are.Cheesecake is not easy to make but when I first made this recipe I was shocked I mean it was not hard at all. The first bite is the best because you get the carrot cake,cheesecake,and cream cheese frosting all in one and it is to die for.ENJOY!!!!!!!!!!!!!!!!!!!

Ingredients-

For the Cupcakes:

1 egg

1/3 cup vegetable oil

1/2 cup sugar

1/2 teaspoon vanilla extract

1/2 cup flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

Salt1/2 teaspoon cinnamon

3/4 cup shredded carrots 

 

For the Cheesecake:

1 pack (8 ounces) cream cheese, softened

1/4 cup sugar

1/4teaspoon vanilla

1 egg

 

 For the Cream Cheese Frosting:

8 ounces cream cheese, softened

1/2 cup butter, softened

4 cups powdered sugar

1 teaspoon vanilla extract

Directions-
.       Preheat oven to 350°. Line muffin pan with liners. Set aside.

       Make the cake batter:  In a large bowl, beat together eggs, oil, sugar, and vanilla. Mix in flour, baking soda, baking powder, salt, and cinnamon. Stir in carrots. Pour evenly into 12 muffin liners. Set aside.

     Make the cheesecake batter: Mix together cream cheese, egg, sugar, and vanilla with a hand-held mixer. Pour evenly on top of cake batter in muffin pan.

 .       Bake for about 25 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. Frosting option: use a 1M tip for a beautiful cupcake. Store in refrigerator.
Serve and enjoy!!!!!!!!!!!!