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Pumpkin Cheesecake Cupcakes Recipe

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These Pumpkin Cheesecake Cupcakes combine the rich creaminess of a classic cheesecake with the warm, spiced flavors of pumpkin pie. Perfect for fall gatherings or holiday treats, these cupcakes feature a moist pumpkin batter with a luscious cream cheese center, all topped with a fluffy pumpkin-spice frosting and a sprinkle of graham cracker crumbs for added texture and flavor.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Total Time: 50 minutes
  • Yield: 9 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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 brown sugar (packed)
  • 1/2 cup vegetable oil
  • 2 large eggs

Cream Cheese Filling

  • 4 ounces PHILADELPHIA Cream Cheese
  • 1/3 cup sugar
  • 1/2 teaspoon pumpkin pie spice

Frosting

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 3 cups confectioners’ sugar
  • 2 tablespoons milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon pumpkin pie spice

Garnish

  • 1/2 cup graham cracker crumbs

Instructions

  1. Preheat and Prepare: Preheat your oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners and set aside.
  2. Make Cream Cheese Filling: In the bowl of an electric mixer fitted with the paddle attachment, beat together cream cheese, sugar, and pumpkin pie spice on medium speed until light and fluffy, about 2-3 minutes. Set this filling mixture aside.
  3. Combine Dry Ingredients: In a large bowl, whisk together flour, pumpkin pie spice, baking powder, cinnamon, baking soda, nutmeg, and salt until evenly mixed.
  4. Mix Wet Ingredients: In a separate large glass measuring cup or bowl, whisk together pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs.
  5. Combine Batter: Pour the wet ingredients over the dry ingredients and fold with a rubber spatula just until the batter is moist and uniform. Avoid overmixing.
  6. Assemble Cupcakes: Spoon a spoonful of the batter evenly into each muffin cup, filling about halfway. Drop 2 teaspoons of the cream cheese filling into the center of each cup. Top with the remaining batter to fully cover the cream cheese layer.
  7. Bake: Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the cupcake batter (not the filling) comes out clean. Remove the cupcakes from the oven and allow them to cool completely on a wire rack before frosting.
  8. Prepare Frosting: In the mixer bowl fitted with the paddle attachment, beat the unsalted butter and confectioners’ sugar on medium speed until light and fluffy, about 1-2 minutes. Reduce mixer speed to low and add milk, vanilla extract, and pumpkin pie spice, mixing just until incorporated. Increase speed to medium-high and continue beating for another 1-2 minutes until the frosting is light and fluffy.
  9. Frost and Garnish: Using a small offset spatula or a pastry bag fitted with a decorative tip #807, frost the cooled cupcakes. Garnish with graham cracker crumbs if desired for extra flavor and texture.

Notes

  • Make sure the cream cheese and butter are at room temperature for easier mixing and smoother texture.
  • You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves if preferred.
  • Allow cupcakes to cool completely before frosting to prevent melting.
  • Store cupcakes in an airtight container in the refrigerator for up to 3 days.
  • For a stronger pumpkin flavor, add an extra 1/4 teaspoon of pumpkin pie spice to the batter.
  • If you don’t have graham cracker crumbs, crushed ginger snaps or cinnamon graham crackers also work well as garnish.

Find it online: https://allcookedup.com/pumpkin-cheesecake-cupcakes-recipe/