Cream cheese filled carrot cake muffins

Cream Cheese Filled Carrot Cake Muffins

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. Cream cheese filled carrot cake muffins

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.

Cream cheese filled carrot cake muffinsGive our recipe for Cream Cheese Filled Carrot Cake Muffins a try and let us know what you think by leaving a comment below.

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Cream Cheese Filled Carrot Cake Muffins
Recipe type: Quick Bread, Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 18
This simple, cake mix based, muffin recipe is almost decadent thanks to the vein of cream cheese filling. These were a huge hit in our house. Store the uneaten muffins in the fridge. They also freeze well. Wrap individually in plastic wrap and store in a single layer in a freezer bag. Total Cost of recipe is $6.56 if using pecans or $4.97 if using walnuts. Without nuts, the recipe only costs $3.79. The price per serving is $0.22 to $0.37 per muffin depending upon your ingredients.
  • 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)
  1. Preheat oven to 350 degrees.
  2. Spray and line muffin tins with paper liners. (Recipe makes 18 muffins.)
  3. Mash bananas
  4. Add eggs and yogurt and mix well
  5. Stir in cake mix until a thick batter forms.
  6. Add nuts and stir to incorporate.
  7. Spoon batter into paper lined muffin tins, filling 18 of them ⅓ of the way.
  8. Reserve remaining batter.
  9. Mix together the cream cheese powdered sugar, and vanilla extract.
  10. Mix well until a smooth consistency is achieved.
  11. 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
  12. Top with the reserved cake batter.
  13. Fill any empty cups on your muffin tin half way full of water to ensure even heating.
  14. Bake at 350 degrees for 20 - 25 minutes or until done.
  15. Allow to cool to room temperature.
  16. Store uneaten cupcakes in the refrigerator or freezer.

Cream cheese filled carrot cake muffins. Simple and delicious.

Nutrition Facts
Amount Per Serving
Calories 247
% Daily Value
Total Fat 9.5g
Saturated Fat 3.7g
Trans Fat 0g
Cholesterol 32mg
Sodium 227mg
Total Carbohydrates 0.0g
Dietary Fiber 0.8g
Sugars 26.2g
Protein 4.7g
Vitamin A 7%
Vitamin C 2%
Calcium 6%
Iron 4%

4 thoughts on “Cream Cheese Filled Carrot Cake Muffins

    1. 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.

    1. Isn’t it funny how men love their sweets. Baker’s Man Is addicted to carrot cake, and he loves thick cream cheese frosting.

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