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Pumpkin Cupcakes with Cheesecake
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4.84 from 6 votes

Pumpkin Cheesecake Cupcakes

Course Cake, Cakes, Cupcakes, Dessert
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 12
Author Holly

Ingredients

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

Cheesecake Filling

  • 4 ounces cream cheese room temperature
  • 1/3 cup granulated sugar
  • 1/2 teaspoon pumpkin pie spice

Cream Cheese Frosting

  • 1 block (8 ounces) cream cheese room temperature
  • 1/2 cup salted butter room temperature
  • 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.
  • CUPCAKES: In a large bowl, combine flour, pumpkin pie spice, baking powder, cinnamon, baking soda, nutmeg and salt.
  • In another 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 then enjoy! (To pipe the frosting as pictured I used a Wilton 1A tip and piping bag.)

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.