These cream cheese filled carrot cake muffins are perfect for back to school. They are perfect for a quick, grab and go, breakfast, and they’re a great addition to a lunch box. The luscious, creamy filling makes them irresistible. These Muffins even have a secret ingredient. They’re made with bananas. In fact, this recipe is very similar to the one I recently posted for the chocolate chip banana muffins recipe that I shared last week. This recipe is only a little more complicated because of the extra step of making the cream cheese filling, but it’s completely worth the effort. The sweet, creamy, and tangy filling makes these muffins feel a little decadent. They even freeze well if you want to make a bunch of these ahead of time to keep on hand. All you have to do is wrap each muffin individually, and store them in a larger airtight freezer container or freezer bag. 
These cream cheese filled carrot muffins are Baker’s Man approved. What that means is that he took the entire pan of muffins and stashed them in the mini-fridge in his office. He didn’t want to share, and he’s usually a very generous man.
Give our recipe for Cream Cheese Filled Carrot Cake Muffins a try and let us know what you think by leaving a comment below.
Thanks for visiting Patty Cake’s Pantry.
- 2 bananas ($0.17)
- 2 eggs ($0.20)
- ½ cup non-fat plain yogurt ($0.19)
- 1 (15.25 ounce) box carrot cake mix ($1.28)
- 1 cup chopped pecans or walnuts (optional) ($2.77 if using pecans, $1.18 if using walnuts)
- 1 (8 ounce) block cream cheese, softened at room temperature ($1.28)
- 2 cups powdered sugar ($0.50)
- ½ teaspoon vanilla extract ($0.17)
- Preheat oven to 350 degrees.
- Spray and line muffin tins with paper liners. (Recipe makes 18 muffins.)
- Mash bananas
- Add eggs and yogurt and mix well
- Stir in cake mix until a thick batter forms.
- Add nuts and stir to incorporate.
- Spoon batter into paper lined muffin tins, filling 18 of them ⅓ of the way.
- Reserve remaining batter.
- Mix together the cream cheese powdered sugar, and vanilla extract.
- Mix well until a smooth consistency is achieved.
- Drop heaping teaspoons of the cream cheese mixture on top of the batter in the muffin tins, dividing it evenly among the 18 cups in the muffin tin
- Top with the reserved cake batter.
- Fill any empty cups on your muffin tin half way full of water to ensure even heating.
- Bake at 350 degrees for 20 - 25 minutes or until done.
- Allow to cool to room temperature.
- Store uneaten cupcakes in the refrigerator or freezer.
| Nutrition Facts |
| Amount Per Serving |
|
Calories 247
|
|
% Daily Value
|
|
Total Fat 9.5g
12%
|
|
Saturated Fat 3.7g
18%
|
|
Trans Fat 0g
|
|
Cholesterol 32mg
12%
|
|
Sodium 227mg
10%
|
|
Total Carbohydrates 0.0g
0%
|
|
Dietary Fiber 0.8g
3%
|
|
Sugars 26.2g
|
|
Protein 4.7g
|
|
Vitamin A 7%
Vitamin C 2%
|
|
Calcium 6%
Iron 4%
|
I love carrot cake and I just realized it’s been too long since I made some. This is a clever way to fill these!
These muffins were the result of some family negotiations. Baker’s Man wanted cream cheese frosting, but Sue Chef wanted muffins. The cream cheese filling was our compromise.
Carrot muffins or cake and cream cheese just seem to go together. It’s my husband’s favorite combo! Although I think he would probably side with Baker’s Man.
Isn’t it funny how men love their sweets. Baker’s Man Is addicted to carrot cake, and he loves thick cream cheese frosting.