Description
Delightfully moist and creamy Pumpkin Cheesecake Cupcakes featuring a spiced pumpkin batter encasing a luscious cream cheese filling, topped with a smooth and sweet cream cheese frosting. Perfect for autumn gatherings and holiday desserts, these cupcakes combine classic pumpkin pie spices with rich cheesecake goodness for a decadent treat.
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: Preheat your oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners and set aside to prepare for baking.
- Prepare Cheesecake Filling: In the bowl of an electric mixer fitted with the paddle attachment, beat together 4 ounces of softened cream cheese, 1/3 cup granulated sugar, and 1/2 teaspoon pumpkin pie spice on medium speed until creamy and well combined. Set this mixture aside for later use.
- Mix Dry Ingredients for Cupcakes: In a large mixing bowl, sift or 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. Ensure the spices and leavening agents are evenly distributed.
- Mix Wet Ingredients for Cupcakes: In a separate large bowl, combine 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. Whisk these wet ingredients together until smooth and fully blended.
- Combine Wet and Dry Mixtures: Pour the wet ingredients over the dry ingredients and gently stir until just combined, being careful not to overmix to maintain tender cupcakes.
- Assemble Cupcakes with Filling: Spoon about 1/4 cup (or slightly less) of the pumpkin batter into each lined muffin cup. Then, drop 2 teaspoons of the prepared cream cheese filling into the center of each cupcake. Cover the filling completely by topping with the remaining pumpkin batter.
- Bake Cupcakes: Place the muffin tin into the preheated oven and bake for approximately 18 minutes, or until a toothpick inserted into the center of the cupcakes (not the filling) comes out clean. Remove from oven and allow cupcakes to cool completely in the tin 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 on medium speed until smooth and creamy. Gradually add 2 cups powdered sugar, continuing to beat until the frosting reaches a spreadable consistency.
- Frost and Serve: Once the cupcakes are fully cooled, frost them generously with the cream cheese frosting. Serve immediately or refrigerate until ready to enjoy. Store leftovers in an airtight container in the refrigerator.
Notes
- To ensure the cream cheese filling is smooth, be sure the cream cheese is thoroughly softened before mixing.
- Do not overmix the cupcake batter to keep the cupcakes tender and moist.
- Make sure cupcakes are completely cool before frosting to prevent frosting from melting.
- Use fresh pumpkin puree rather than canned pumpkin pie filling, which contains spices and sweeteners.
- These cupcakes can be stored in the refrigerator for up to 3 days.
- For extra festive presentation, sprinkle the frosted cupcakes with a pinch of cinnamon or chopped toasted pecans.
