Pumpkin Cheesecake Cupcakes
A delightful combination of moist pumpkin cupcakes and creamy cheesecake filling topped with rich cream cheese frosting, perfect for fall gatherings.
Ingredients
For the Cupcakes
- 4 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 1/2 teaspoon pumpkin pie spice
- 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
For the 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
Preparation
- Preheat your oven to 350 degrees Fahrenheit.
- Line a 12-cup muffin tin with paper liners.
- In a mixing bowl, combine softened cream cheese, granulated sugar, and pumpkin pie spice. Beat until creamy and smooth, then set aside.
- In another bowl, whisk together all-purpose flour, pumpkin pie spice, baking powder, cinnamon, baking soda, nutmeg, and salt.
- In a separate bowl, mix pumpkin puree, granulated sugar, light brown sugar, vegetable oil, and eggs until fully combined and smooth.
- Pour the wet ingredients into the dry ingredients and gently stir until combined, being careful not to overmix.
- Fill each lined muffin cup with about 1/4 cup of pumpkin batter, then place about 2 teaspoons of cheesecake filling in the center of each and cover with remaining batter.
Baking
- Bake for approximately 18 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from oven and allow to cool for about 5 minutes in the tin, then transfer to a wire rack to cool completely.
Frosting
- Beat softened cream cheese and salted butter until smooth, then add vanilla extract and mix until incorporated.
- Gradually add powdered sugar, beating until fluffy.
- Frost cooled cupcakes with the cream cheese frosting.
Notes
Serve with warm beverages like coffee or cider. These cupcakes can be stored at room temperature for 1-2 days or refrigerated for up to a week. Frosting before serving is recommended to keep it fresh.