Pumpkin Cheesecake Cupcakes
These cupcakes are so delicious with their surprise cheesecake center and wonderful pumpkin-spice flavor throughout!
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Servings: 12
Ingredients
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 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 to 350 degrees F. Line a 12-cup muffin tin with paper liners; set aside.
Cheesecake Filling
- In the bowl of an electric mixer fitted with paddle attachment, beat cream cheese, sugar and pumpkin pie spice on medium speed until combined and creamy; set aside.
Pumpkin Cupcakes
- In a large bowl, combine flour, pumpkin pie spice, baking powder, cinnamon, baking soda, nutmeg and salt.
- In a separate large bowl, stir/whisk together pumpkin puree, sugars, vegetable oil and eggs. Pour wet mixture over dry ingredients and stir until combined.
- Scoop about 1/4 cup or slightly less batter into each muffin liner. Drop 2 teaspoons cream cheese filling into the center of each cup. Top with remaining batter to completely cover the filling. Place into oven and bake for about 18 minutes, or until a toothpick inserted in center comes out clean. Remove from oven and cool completely before frosting.
Cream Cheese Frosting
- In a large bowl, add cream cheese, butter and vanilla. Beat with an electric hand-mixer on medium speed until well combined. Gradually blend in powdered sugar. Frost cooled cupcakes and enjoy!
Notes
*This recipe can easily be doubled to make 24 cupcakes.
*The frosting recipe makes a lot. You can cut it in half if you don't like a lot of frosting.
*To pipe the frosting, as pictured, I used a Wilton 1A tip and piping bag.
Tried this recipe?Mention @lifeinthelofthouse or tag #lifeinthelofthouse!
