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Pumpkin Cheesecake Cupcakes
5 from 6 votes

Pumpkin Cheesecake Cupcakes

With a surprise cheesecake filling and graham cracker crumb topping, these are sure to impress your guests!

Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 9 cupcakes
Course: Dessert
Cuisine: American

Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • 1 cup pumpkin puree
  • ½ cup sugar
  • ⅓ cup brown sugar packed
  • ½ cup vegetable oil
  • 2 egg large
For the filling
  • 4 ounces cream cheese at room temperature, PHILADELPHIA brand
  • ⅓ cup sugar
  • ½ teaspoon pumpkin pie spice
For the vanilla buttercream frosting
  • 1 cup unsalted butter 2 sticks, at room temperature
  • 3 cups confectioners’ sugar
  • 2 tablespoons milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ½ cup graham cracker crumbs

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
  2. In bowl of an electric mixer fitted with paddle attachment, beat cream cheese, sugar and pumpkin pie spice on medium speed until light and fluffy, approximately 2-3 minutes; set aside.
  3. In a large bowl, combine flour, pumpkin pie spice, baking powder, cinnamon, baking soda, nutmeg and salt.
  4. In a large glass measuring cup or another bowl, whisk together pumpkin puree, sugars, vegetable oil and eggs.
  5. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
  6. Scoop a spoonful of batter evenly into the muffin tray. 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 15-18 minutes, or until a tester inserted in center comes out clean. Remove from oven and cool completely on a wire rack before frosting.
  7. In bowl of an electric mixer fitted with paddle attachment, beat butter and confectioners’ sugar on medium speed until light and fluffy, approximately 1-2 minutes. With mixer on low speed, add milk, vanilla and pumpkin pie spice, beating just until incorporated. Increase speed to medium high and beat until frosting is light and fluffy, approximately 1-2 minutes.
  8. Use a small offset spatula or a pastry bag fitted with decorative tip #807 to frost the cupcakes, garnished with graham cracker crumbs, if desired.