Carrot Cheesecake Cups (Print Version)

# Ingredients:

→ Carrot Cake Mix

01 - Shredded carrots
02 - All-purpose flour
03 - Vanilla extract
04 - Baking soda and powder
05 - Optional chopped nuts
06 - Large egg
07 - Unsweetened applesauce
08 - Brown and white sugar
09 - Ground cinnamon
10 - Vegetable oil

→ Cheesecake Filling

11 - Sugar
12 - Room temperature cream cheese
13 - Room temperature sour cream
14 - Vanilla extract
15 - Room temperature egg

→ Topping

16 - Softened butter
17 - Vanilla extract
18 - Softened cream cheese
19 - Powdered sugar

# Instructions:

01 - Set your oven to 350°F, and line up some muffin tin cups
02 - Stir together wet stuff first, add the dry, then fold in those carrots and nuts
03 - Whip up the cream cheese mixture until there are no lumps
04 - Spoon the carrot mix into cups, followed by the cheesecake blend
05 - Pop them in the oven for 18-25 minutes. Once cooled, stick them in the fridge
06 - Whip frosting ingredients together, then pipe it onto your chilled cupcakes

# Notes:

01 - Let everything come to room temp first
02 - The cheesecake might dip a bit in the center
03 - Chill them before enjoying

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