Ingredients for Cheesecake Filled Pumpkin Cupcakes
- 8 ounces cream cheese, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- Pure Vanilla Extract
- 1 1/2 cups all-purpose flour
- Pumpkin Pie Spice
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Canned Pumpkin Puree
- Granulated Sugar
- Vegetable Oil
- Brown Sugar
- Water
- Unsalted Butter
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How to Make Cheesecake Filled Pumpkin Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the pumpkin puree, vanilla extract, and spices.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- For the cheesecake filling: Beat cream cheese, sugar, and vanilla until smooth. Fold in whipped cream until combined.
- Fill each cupcake liner about halfway with the pumpkin batter.
- Spoon 1-2 tablespoons of cheesecake filling into the center of each cupcake.
- Top with the remaining pumpkin batter, ensuring the filling is mostly covered.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
- Once cool, frost with your favorite cream cheese frosting (recipe not included). Enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
174g
Fat
101g
Carbs
19g
