These delightful cottage cheese carrot cake cream cups are a fantastic way to enjoy a classic dessert with a fun, creamy twist.
They feature a wonderfully moist carrot cupcake base, perfectly spiced, and then filled with a smooth, dreamy cottage cheese mixture that adds a lovely tang and richness. It’s a treat that feels indulgent but is surprisingly simple to put together, making it ideal for any day of the week. Each serving provides about 8 grams of protein.
Whether you’re looking for a special dessert for a family dinner or a charming treat to share with friends, these cream cups are sure to impress. The combination of tender cake and luscious filling creates a harmonious balance of textures and flavors that will have everyone asking for the recipe.
Table of Contents
- What You’ll Love About This Quick And Easy Recipe
- Everything You Need To Make This Recipe Without Stress
- Time Needed From Start To Finish
- How To Make It Step By Step With Visual Cues
- Easy Variations And Serving Ideas That Fit Real Life
- Common Slip-Ups And How To Avoid Them
- How To Store It And Make It Ahead Without Ruining Texture
- Questions People Always Ask Before Making This Recipe
Cottage Cheese Carrot Cake Cream Cups
- Total Time: 1 hour 10 minutes
- Yield: 12 cream cups 1x
Description
These delightful cottage cheese carrot cake cream cups are a fantastic way to enjoy a classic dessert with a fun, creamy twist. They feature a wonderfully moist carrot cupcake base, perfectly spiced, and then filled with a smooth, dreamy cottage cheese mixture that adds a lovely tang and richness. It’s a treat that feels indulgent but is surprisingly simple to put together, making it ideal for any day of the week. Each serving provides about 8 grams of protein.
Ingredients
Instructions
1. 1. Prepare your oven and muffin tin: Preheat your oven to 350 F (175 C). Line a 12-cup muffin tin with paper liners. This ensures easy removal and cleanup.
2. 2. Combine dry ingredients for the cake: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves. Make sure there are no lumps.
3. 3. Mix wet ingredients for the cake: In a large bowl, whisk together the granulated sugar, light brown sugar, vegetable oil, eggs, and vanilla extract until well combined and smooth.
4. 4. Combine wet and dry mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough cupcakes. Gently fold in the grated carrots and optional chopped chopped walnuts or pecans.
5. 5. Bake the cupcakes: Divide the batter evenly among the 12 prepared muffin cups. Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cupcakes cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
6. 6. Prepare the cottage cheese filling: While the cupcakes cool, make the filling. In a medium bowl, combine the cottage cheese, softened cream cheese, powdered sugar, and vanilla extract. Beat with an electric mixer until smooth and creamy. If you prefer a very smooth filling, you can briefly blend the cottage cheese in a food processor before adding the other ingredients.
7. 7. Fill the cupcakes: Once the cupcakes are completely cool, use a small spoon or a cupcake corer to scoop out a small hole from the center of each cupcake, being careful not to go all the way through the bottom. Fill each hole generously with the cottage cheese mixture. You can use a piping bag for a neater finish, or simply spoon it in.
8. 8. Chill and serve: For best results, chill the filled cupcakes in the refrigerator for at least 30 minutes before serving. This allows the filling to set and firm up slightly.
- Prep Time: 20 minutes
- Cook Time: 18-22 minutes
- Category: dessert
- Cuisine: american
Nutrition
- Serving Size: 1 cream cup
- Protein: 8
Keywords: carrot cake, cupcakes, cottage cheese, cream cheese, dessert, easy, sweet, baked goods, party food, snack
What You’ll Love About This Quick And Easy Recipe
This recipe is a true winner for anyone who loves the comforting flavors of carrot cake but appreciates a shortcut and a unique presentation. It works beautifully because it leverages a simple, moist carrot cupcake recipe and then elevates it with a creamy, protein-packed filling. This approach makes it perfect for busy parents, new bakers, or anyone who wants a delicious homemade dessert without spending hours in the kitchen. You can serve these cream cups as an after-dinner treat, a delightful addition to a brunch spread, or even as a special snack. The individual portions make them easy to serve and enjoy, and the combination of cake and filling ensures a satisfying bite every time.
Everything You Need To Make This Recipe Without Stress
Gathering your ingredients before you start baking will make the entire process smoother and more enjoyable. This recipe uses common pantry staples and a few fresh items, ensuring you won’t need to hunt for exotic ingredients. The cottage cheese filling is a fantastic way to add moisture and a subtle tang that complements the sweet carrot cake perfectly.
INGREDIENTS:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups grated carrots (about 2-3 medium carrots)
- ½ cup chopped walnuts or pecans (optional)
- 1 (16-ounce) container small curd cottage cheese
- 4 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
For the grated carrots, you can use a box grater or a food processor for a quick and easy shred. If you don’t have all the individual spices, a pre-mixed pumpkin pie spice can be a good substitute for the cinnamon, nutmeg, ginger, and cloves, using about 2 teaspoons total. For the nuts, feel free to omit them if there are allergies or preferences, or swap them for shredded coconut for a different texture. When choosing cottage cheese, opt for small curd for a smoother filling, though large curd will also work if that’s what you have on hand. Ensure your cream cheese is softened to room temperature for easier blending into the filling.
Time Needed From Start To Finish
- Preparation time: 20 minutes
- Baking time: 18-22 minutes
- Chilling time (for filling): 30 minutes (optional, but recommended for firmer filling)
- Total estimated time: 1 hour 10 minutes (including chilling)
How To Make It Step By Step With Visual Cues
Creating these delicious cream cups is a straightforward process. Follow these steps for perfect results every time.
- Prepare your oven and muffin tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. This ensures easy removal and cleanup.
- Combine dry ingredients for the cake: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves. Make sure there are no lumps.
- Mix wet ingredients for the cake: In a large bowl, whisk together the granulated sugar, light brown sugar, vegetable oil, eggs, and vanilla extract until well combined and smooth.
- Combine wet and dry mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough cupcakes. Gently fold in the grated carrots and optional chopped nuts.
- Bake the cupcakes: Divide the batter evenly among the 12 prepared muffin cups. Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cupcakes cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the cottage cheese filling: While the cupcakes cool, make the filling. In a medium bowl, combine the cottage cheese, softened cream cheese, powdered sugar, and vanilla extract. Beat with an electric mixer until smooth and creamy. If you prefer a very smooth filling, you can briefly blend the cottage cheese in a food processor before adding the other ingredients.
- Fill the cupcakes: Once the cupcakes are completely cool, use a small spoon or a cupcake corer to scoop out a small hole from the center of each cupcake, being careful not to go all the way through the bottom. Fill each hole generously with the cottage cheese mixture. You can use a piping bag for a neater finish, or simply spoon it in.
- Chill and serve: For best results, chill the filled cupcakes in the refrigerator for at least 30 minutes before serving. This allows the filling to set and firm up slightly.
Easy Variations And Serving Ideas That Fit Real Life
These cottage cheese carrot cake cream cups are incredibly versatile. For a kid-friendly twist, you can omit the nuts from the cake batter and add a sprinkle of colorful sprinkles on top of the filling. If you’re serving these for a party or buffet, arrange them on a tiered cake stand for an impressive presentation.
- Spice it up: Add a pinch of black pepper to the cake batter for a subtle warmth that enhances the other spices.
- Citrus zest: Incorporate a teaspoon of orange or lemon zest into the cottage cheese filling for a bright, fresh flavor.
- Topping options: Drizzle a little caramel sauce or a sprinkle of toasted coconut flakes over the filled cupcakes just before serving. A tiny carrot made from orange and green frosting would also be a cute garnish.
- Make mini versions: Use a mini muffin tin to create bite-sized cream cups, adjusting baking time to about 10-14 minutes. These are perfect for tasting platters.
Common Slip-Ups And How To Avoid Them
Even simple recipes can have a few pitfalls. Knowing what to watch out for can help you achieve perfect results every time.
- Overmixing the batter: Overmixing develops the gluten in the flour, leading to tough, dense cupcakes. Mix until the ingredients are just combined and no streaks of flour remain.
- Filling warm cupcakes: If your cupcakes are still warm when you add the filling, the filling will melt and become runny. Always ensure the cupcakes are completely cool before coring and filling.
- Not grating carrots finely enough: Large chunks of carrot can make the cake texture uneven. Grate your carrots finely for a consistent and moist crumb.
- Using cold cream cheese for the filling: Cold cream cheese will be lumpy and difficult to blend smoothly into the filling. Always let it soften at room temperature for at least 30 minutes before mixing.
- Overfilling muffin cups: Filling the cups too high can cause the batter to overflow or create oddly shaped tops. Fill each cup about two-thirds full.
How To Store It And Make It Ahead Without Ruining Texture
These cottage cheese carrot cake cream cups are best enjoyed fresh, but they also store well, making them a great make-ahead option.
- Storing: Store any leftover cream cups in an airtight container in the refrigerator for up to 3-4 days. The chilling helps the filling maintain its structure and keeps the cake moist.
- Make ahead: You can bake the carrot cupcakes a day in advance. Store them in an airtight container at room temperature once completely cooled. Prepare the cottage cheese filling separately and store it in an airtight container in the refrigerator. On the day of serving, core the cupcakes, fill them, and then chill for at least 30 minutes. This approach ensures the freshest possible texture for both the cake and the filling.
- Freezing: While the cake base freezes well, the cottage cheese filling may change texture upon thawing, becoming a bit watery. If you want to freeze, it’s best to freeze the unfrosted cupcakes in an airtight container for up to 2-3 months. Thaw them at room temperature, then prepare and add the fresh filling before serving.
Questions People Always Ask Before Making This Recipe
Here are some common questions and helpful answers to ensure your success with this recipe.
- Can I use pre-shredded carrots? Yes, you can use pre-
FAQs
- Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
- How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
- Can I adjust sweetness? Yes—add more or less sweetener to taste.
- Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.
