Cheesecake Pumpkin Spice Cupcakes
These soft pumpkin spice cupcakes are filled with a creamy cheesecake center and topped with smooth cream cheese frosting. They're perfect for fall gatherings, holiday dessert tables, or whenever you're craving a cozy homemade treat.
Ingredients
Cheesecake Filling
Pumpkin Cupcakes
Cream Cheese Frosting
Instructions
Prepare the Cheesecake Filling
-
In a medium mixing bowl, beat the softened cream cheese with the granulated sugar, vanilla extract, pumpkin pie spice, and cornstarch until completely smooth and creamy. Scrape down the sides of the bowl as needed so everything is evenly mixed. Cover the bowl and refrigerate for about 20 minutes to help the filling firm up before assembling the cupcakes.
Prepare the Oven and Pan
-
Preheat the oven to 340°F. Line a standard 12 cup muffin pan with paper liners so the cupcakes release easily after baking.
Mix the Dry Ingredients
-
In a large mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, ginger, and salt until evenly combined. This helps distribute the leavening agents and spices throughout the batter.
Mix the Wet Ingredients
-
In a separate large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and milk until smooth and glossy. The mixture should look well blended with no streaks of egg remaining.
Combine the Batter
-
Gradually fold the dry ingredients into the wet ingredients using a rubber spatula or wooden spoon. Mix just until no dry flour remains. The batter will be fairly thick, and this is completely normal. Avoid overmixing to keep the cupcakes tender.
Fill the Cupcake Liners
-
Spoon the batter into each cupcake liner until about halfway full. Add about 1 tablespoon of the chilled cheesecake filling to the center of each cupcake, then cover with more batter until each liner is about three quarters full. The cheesecake filling should be completely covered.
Bake the Cupcakes
-
Bake for 20 to 22 minutes, or until the tops are lightly golden and spring back when gently touched. A toothpick inserted into the cake portion should come out mostly clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Make the Cream Cheese Frosting
-
Using a large mixing bowl and an electric mixer, beat the softened butter until creamy. Add the cream cheese and vanilla extract, then beat until smooth. Gradually mix in the powdered sugar and salt until the frosting is thick, light, and fluffy.
Frost the Cupcakes
-
Make sure the cupcakes are completely cool before frosting. Pipe or spread the cream cheese frosting over each cupcake using an offset spatula or piping bag. Refrigerate the frosted cupcakes for about 15 minutes before serving if you would like the frosting to hold its shape more firmly.
Note
Store the cupcakes in an airtight container in the refrigerator for up to 4 days.
For the best flavor and texture, let the cupcakes sit at room temperature for about 20 minutes before serving.
The unfrosted cupcakes can be frozen for up to 2 months. Thaw overnight in the refrigerator before frosting.
If the cheesecake filling feels too soft to scoop, chill it for an additional 10 to 15 minutes before assembling the cupcakes.
Avoid overmixing the batter, as this can make the cupcakes less tender.
fall,
