Pumpkin Cheesecake Cupcakes
These Pumpkin Cheesecake Cupcakes feature a creamy cheesecake center, perfect for fall and holiday gatherings.
Equipment
- 1 12-cup muffin tin lined with paper liners
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Cupcake Base
- 1 and 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp pumpkin spice
- 1/2 cup unsalted butter melted
- 2 large eggs room temperature
- 1 cup pumpkin puree
- 1 tsp vanilla extract
Cheesecake Filling
- 8 oz cream cheese softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C). In a large bowl, mix together flour, sugar, baking powder, baking soda, salt, and pumpkin spice. In a separate bowl, whisk melted butter, eggs, pumpkin puree, and vanilla extract. Combine the wet and dry ingredients until just mixed.
- In another bowl, beat cream cheese with sugar and vanilla extract until smooth and creamy. Set aside for filling the cupcakes.
- Line a muffin tin with paper liners. Spoon a tablespoon of cupcake batter into each liner. Add a teaspoon of cheesecake filling on top and cover with more cupcake batter until the liners are three-quarters full.
- Bake for 18-20 minutes, or until a toothpick inserted into the cupcake (not the cheesecake center) comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serving
- Once cooled, frost the cupcakes with cream cheese frosting if desired, and garnish with a sprinkle of cinnamon or candied pecans. Serve as part of your dessert table or enjoy as a sweet treat.
Storage
- Store leftover cupcakes in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the cupcakes without frosting for up to 2 months.
Notes
Pro Tips: Ensure all ingredients are at room temperature before starting. Do not overmix the batter as it can lead to dense cupcakes.
Ingredient Substitutions: Use low-fat cream cheese for a lighter version. Replace pumpkin puree with sweet potato puree if desired.
How to Serve: Best served with a dollop of whipped cream or a drizzle of caramel.
Storage & Freshness: Store in the fridge for up to 5 days. Freeze without frosting for longer storage.
Make-Ahead Tips: Prepare the batter and filling a day in advance and store separately in the fridge.
Ingredient Substitutions: Use low-fat cream cheese for a lighter version. Replace pumpkin puree with sweet potato puree if desired.
How to Serve: Best served with a dollop of whipped cream or a drizzle of caramel.
Storage & Freshness: Store in the fridge for up to 5 days. Freeze without frosting for longer storage.
Make-Ahead Tips: Prepare the batter and filling a day in advance and store separately in the fridge.