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Pumpkin Cheesecake Cupcakes
4.8 from 18 votes

Pumpkin Cheesecake Cupcakes

These cupcakes are so delicious with their surprise cheesecake center and wonderful pumpkin-spice flavor throughout!

Prep Time
30 mins
Cook Time
18 mins
Servings: 12
Course: Dessert, Snacks, Cake, Others
Cuisine: American

Ingredients

Cheesecake Filling
  • 4 ounces cream cheese softened
  • 1/3 cup granulated sugar
  • 1/2 teaspoon pumpkin pie spice
Pumpkin 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 egg large
Cream Cheese Frosting
  • 1 block (8 ounces) cream cheese softened
  • 1/2 cup butter softened, salted
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F. Line a 12-cup muffin tin with paper liners; set aside.
Cheesecake Filling
  1. 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.
Pumpkin Cupcakes
  1. In a large bowl, combine flour, pumpkin pie spice, baking powder, cinnamon, baking soda, nutmeg and salt.
  2. In a separate large bowl, stir/whisk together pumpkin puree, sugars, vegetable oil and eggs. Pour wet mixture over dry ingredients and stir until combined.
  3. 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
  1. 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 and enjoy!

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.
  • *To pipe the frosting, as pictured, I used a Wilton 1A tip and piping bag.
  • To pipe the frosting, as pictured, I used a Wilton 1A tip and piping bag.