Description
These Pumpkin Cheesecake Cupcakes combine moist pumpkin-flavored cupcakes with a creamy cheesecake center and topped with rich cream cheese frosting. Perfect for fall gatherings or whenever you crave a festive treat bursting with pumpkin spice flavors.
Ingredients
Scale
Cheesecake Filling
- 4 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 1/2 teaspoon pumpkin pie spice
Pumpkin Cupcakes
- 1 cup all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/3 cup light brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
Cream Cheese Frosting
- 1 block (8 ounces) cream cheese, softened
- 1/2 cup salted butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat Oven and Prepare Pan: Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners for easy removal and cleanup; set aside.
- Make Cheesecake Filling: In the bowl of an electric mixer fitted with a paddle attachment, beat 4 ounces softened cream cheese, 1/3 cup granulated sugar, and 1/2 teaspoon pumpkin pie spice on medium speed until smooth and creamy. Set this filling mixture aside.
- Combine Dry Ingredients for Cupcakes: In a large bowl, whisk together 1 cup all-purpose flour, 1 teaspoon pumpkin pie spice, 1 teaspoon baking powder, 1/2 teaspoon cinnamon, 1/2 teaspoon baking soda, 1/4 teaspoon nutmeg, and 1/4 teaspoon salt until evenly mixed.
- Mix Wet Ingredients for Cupcakes: In another large bowl, stir or whisk together 1 cup pumpkin puree, 1/2 cup granulated sugar, 1/3 cup packed light brown sugar, 1/2 cup vegetable oil, and 2 large eggs until thoroughly combined.
- Combine Wet and Dry Mixtures: Pour the wet mixture over the dry ingredients and stir gently until just combined, making sure not to overmix to keep the cupcakes tender.
- Assemble Cupcakes with Filling: Scoop about 1/4 cup or slightly less of the pumpkin batter into each muffin liner. Next, place 2 teaspoons of the prepared cheesecake filling into the center of each cupcake cup. Then top with remaining batter to completely cover the cheesecake filling. This creates a surprise creamy center.
- Bake Cupcakes: Place the muffin tin in the preheated oven and bake for approximately 18 minutes, or until a toothpick inserted into the cupcake portion (not the filling) comes out clean. Remove from oven and allow cupcakes to cool completely before frosting.
- Prepare Cream Cheese Frosting: In a large bowl, beat together 8 ounces softened cream cheese, 1/2 cup softened salted butter, and 1 teaspoon vanilla extract using an electric hand mixer at medium speed until smooth and combined. Gradually add 2 cups powdered sugar, beating continuously until the frosting is creamy and spreadable.
- Frost Cupcakes: Once the cupcakes have fully cooled, generously frost each cupcake with the prepared cream cheese frosting. Serve immediately or chill until ready to enjoy.
Notes
- For best results, ensure all dairy ingredients are softened to room temperature before mixing.
- Be careful not to overmix the cupcake batter to avoid dense cupcakes.
- Use fresh pumpkin puree rather than canned pie filling which contains added sugar and spices.
- To store, keep cupcakes in an airtight container refrigerated for up to 3 days.
- Bring cupcakes to room temperature before serving for best flavor and texture.
- You can substitute salted butter with unsalted butter plus a pinch of salt if preferred.
