Pumpkin Cheesecake Cupcakes

The Kelly Kitchen

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Pumpkin Cheesecake Cupcakes are light, fluffy, moist, and have the perfect balance of pumpkin and cheesecake with a cream cheese frosting.

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Prep Time 30

Cook Time 22

Total Time 1

Servings: 24 Cupcakes

Course: Breakfast, Dessert, Snack

Cuisine: American

Ingredients Method Notes

Ingredients

CHEESECAKE FILLING

1 (8 oz) pkg cream cheese, room temp
¼ cup (50 g) granulated sugar
1 tsp vanilla extract
1 egg, room temp

PUMPKIN CUPCAKES

1 (15 oz) can pumpkin puree
1 cup vegetable oil
4 eggs, room temp
2 tsp pure vanilla extract
1 ½ cups (297 g) granulated sugar
2 cups (240 g) all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 ½ tsp cinnamon
1 tsp nutmeg
1 tsp salt

CREAM CHEESE FROSTING

8 oz full-fat cream cheese, cold (1 block)
½ cup salted butter, softened (1 stick)
1 tsp pure vanilla extract
4 cups (480 g) confectioners’ sugar
Pinch of salt

TOPPING

Sprinkle of Cinnamon

Note: Gram measurements do not adjust automatically with the serving multiplier.

Method

CHEESECAKE FILLING

Combine cream cheese, sugar, and vanilla in a bowl. Beat until smooth. Add egg and mix until just combined. Set aside.

PUMPKIN CUPCAKES

Preheat oven to 350 degrees F. Line cupcake pans with 24 liners.
Mix pumpkin, oil, eggs, vanilla, and sugar in a large bowl.
In a separate bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Add to wet ingredients and stir just until mixed.
BAKE: Fill pans ½ full with batter, add a small scoop of cheesecake filling, and then top with pumpkin batter until almost full. Bake at 350 degrees F for 21-24 minutes or until toothpick inserted in middle has just a few moist crumbs. Remove from oven and transfer to a wire rack. Cool completely before frosting.

FROSTING

Beat together cream cheese and butter in a large bowl using a handheld or stand mixer until smooth, approximately 3 minutes. Add in confectioners’ sugar, salt, and vanilla. Beat on low until sugar is incorporated (about 1 minute) and then increase speed to medium and mix until fully combined.
If frosting is too thick, add a little milk until you reach desired consistency. If too thin, add a bit more confectioners’ sugar or cornstarch, 1 Tbsp at a time.
After frosting cupcakes, I add a sprinkle of cinnamon over the top of each.

STORAGE

Store covered cupcakes in the refrigerator for up to 5 days.

Notes

FREEZE: Cupcakes may be frozen (with or without frosting) for up to 3 months. Freeze in an airtight container which is then wrapped in plastic wrap or aluminum foil. To thaw, let sit (still wrapped) in the refrigerator overnight.

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