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.
Recipe by Patty Cake's Pantry at