Inside Out Carrot Cake Muffins

Inside Out Cake Cake Muffins ~ www.cookiesandcups.com
AlltheRest

These Inside Out Carrot Cake Muffins are the perfect treat for breakfast, snack time or even dessert! The cream cheese filling bursts out of the top of the muffin, making them just as pretty as they are tasty!

Muffins are pretty under-rated in my house.

The lack of frosting piled on top is a deal breaker…sometimes a streusel will solve this issue, sometimes a glaze…but generally no one ever requests muffins.

But I think I have solved the issue with these Inside Out Carrot Cake Muffins. Because Cake.

And also because there is frosting baked inside.

It’s like a hidden treasure….except the fact that the frosting begs to be seen and not heard. It peeks out of the top of the muffins while they are baking like, “Hey y’all I’m hereeeeee!

Whatever.  My frosting doesn’t like to be kept on the DL…

Inside Out Carrot Cake Muffins...yummy and perfect for breakfast or dessert!

So yeah, it’s basically carrot cake for brekkie. Done.

 

Also, here’s my work space. Remote Control and all.

Work Station

Grate up some carrots. Dare I say there is a health factor to these?

Grated Carrots

Whisk…

Frothy Eggs

Mix…

Cake Cake Muffin Batter

And assemble…

Inside Out Carrot Cake Muffins Assembly GIF

Bake them up and they are gorgeous little breakfast cakes.

The Inside of an Inside Out Carrot Cake Muffin!

Can’t beat that.

 

Inside Out Carrot Cake Muffins
 
makes 15 muffins
Ingredients
Filling
  • 8 oz cream cheese, room temperature
  • ¾ cup powdered sugar
  • 1 tsp vanilla
Muffins
  • 2¼ cup flour
  • 1½ tsp baking powder
  • 1 tsp salt
  • 1½ tsp cinnamon
  • 1 cup light brown sugar packed
  • 2 eggs
  • 1 tsp vanilla
  • ¾ cup water
  • ⅓ cup vegetable oil
  • 1 cup grated carrots
Instructions
  1. Preheat oven to 400°
  2. Line muffin tin with cupcake liners.
Filling
  1. Beat cream cheese, powdered sugar and vanilla in a mixing bowl until creamy, about 1 minute. Set aside.
Muffins
  1. Whisk flour, baking powder, salt, cinnamon and brown sugar together in bowl, set aside.
  2. In another medium sized bowl whisk eggs, oil and water together until foamy.
  3. Stir the dry ingredients into the wet and fold in the carrots.
  4. Place 2 Tablespoons of muffin batter into the bottom of each muffin tin. Top with i Tablespoon of cream cheese mixture and finally drop another tablespoon of muffin batter on top of that, covering the cream cheese.
  5. Bake for 20 minutes until the muffins are set.
  6. Serve warm or room temperature
Notes
adapted from King Arthur Flour

 

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33 Comments on "Inside Out Carrot Cake Muffins"

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Evan @ Getinmymouf
Guest
June 3, 2014 9:28 am

I love the functionality of this idea. Too many times I’ve stuffed my face with a cupcake (and/or muffin) only to smash frosting onto my nose, eyes, and sometimes hair. It’s possible that I’m just devouring them too carelessly, but I’d like to think the cupcake structure is at fault. Kudos! #FrostingOnTheInside

Victoria
Guest
June 3, 2014 9:42 am

These look & sound devine! Can’t wait to try this recipe this weekend !Xo V

follow along!
http://www.palmtreesandhappiness.com

Rebekah
Guest
Rebekah
June 3, 2014 9:56 am

These look wonderful! Can’t wait to make them for my sisters! Thanks for the recipe.

Liz @ Tip Top Shape
Guest
June 3, 2014 9:58 am

I love these so much I can’t even handle it!!

Michelle
Guest
Michelle
June 3, 2014 10:47 am

My stomach is growling for these muffins!!!

Averie @ Averie Cooks
Guest
June 3, 2014 10:53 am

Shelly I just want to reach into the screen and lick that frosting/filling right off! These look so fabulous! pinned

danielle
Guest
June 3, 2014 11:08 am

I love this idea – huge carrot cake fan here so this is perfect!

Sammi @Sammi Sunshine
Guest
June 3, 2014 2:50 pm

These look yum, yum, yummy! My dad’s favorite cake is carrot cake. These would be a nice treat for him since they’re a little different. :)

Angelyn @ Everyday Desserts
Guest
June 3, 2014 3:43 pm

This is SO my kind of breakfast.

Lisa {Sweet 2 Eat Baking}
Guest
June 3, 2014 6:03 pm

Oh my goodness, that frosting leaking out just makes me want to lick the screen.

I’m not a fan of carrot cake, but I’m sure I could get on board with these!

Katrina @ Warm Vanilla Sugar
Guest
June 3, 2014 6:06 pm

I am all over this!! LOVE!

Marie
Guest
Marie
June 3, 2014 8:31 pm

I have lots of ripe bananas, is it possible to substitute bananas for the carrots?

Emily @ Life on Food
Guest
June 3, 2014 9:32 pm

Semi hidden frosting. I like that. These look delicious.

Samina | The Cupcake Confession
Guest

These muffins are SOOOOOO good!!!! OMG!!!! That frosting playing peek-a-boo is my favorite part of these muffins! I wish I could just sinkkkkkkkk my teeth into this carrot and cream cheese goodness!!!! LIKE, RIGHT NOW!

Chloe @ foodlikecake
Guest
June 4, 2014 6:19 am

These are so cute!!

Medeja
Guest
June 4, 2014 7:15 am

These muffins look amazing! What a great snack :)

Krista
Guest
Krista
June 4, 2014 8:47 am

I made these this morning. I wanted to reduce the sugar so I only used 1/2 cups of brown sugar. I upped the carrot to 1 1/ 3 cups. I only used 5oz of cream cheese with 1/3 cup of powdered sugar. They are super delicious!! Thank you for breakfast inspiration this morning!

Bridgette Blakeslee
Guest
Bridgette Blakeslee
June 4, 2014 9:59 am

Oh my word these look good! Can’t wait until the carrot crop comes out of the garden to try these!

Maria
Guest
June 4, 2014 10:06 am

I could use one of these right now! Yum!

Anna @ Crunchy Creamy Sweet
Guest
June 4, 2014 11:57 am

Yes, please! What a fantastic idea!

Nicole
Guest
Nicole
June 4, 2014 12:45 pm

What would be the amount of whole wheat flour if I substituted?

Mimi @ Culinary Couture
Guest
June 5, 2014 2:30 pm

Frosting baked inside? Yes please!

Barbara Dixon
Guest
June 6, 2014 10:44 am

Made these this morning and I LOVE that the frosting is mixed in. A real one stop shop muffin good with coffee for dessert.

Julie
Guest
Julie
June 7, 2014 8:03 am

Finally a cupcake I can eat! There’s nothing more frustrating than trying to open your mouth wide enough to get an balanced bite of icing and cake only to come away with a blob on your nose! Thanks for sharing!!

Deauna @ Honesty’s Protégée
Guest

These look delicious. I’m saving this recipe for tomorrow morning!

Heather @ My Overflowing Cup
Guest
June 9, 2014 11:53 pm

Oh, you’re definitely not alone! This is a brilliant idea, and your pics are gorgeous. Thanks for sharing. I look forward to reading more of your blog.

LINDA FOX
Guest
LINDA FOX
June 10, 2014 8:36 pm

I love carrot cake with pineapple …can I add pineapple to this recipe ?

PJ Hamel
Guest
PJ Hamel
June 10, 2014 9:28 pm

Thanks so much for posting this, and for the shout-out to King Arthur Flour – your photos are gorgeous!

Amy W
Guest
Amy W
March 29, 2015 4:35 pm

Do leftover muffins need to be stored in the fridge or can they stay out at room temp? Thanks :)

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