Cheesecake-Filled Pumpkin Cupcakes Recipe

Name: Cheesecake-Filled Pumpkin Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8 ounce) package cream cheese (at room temperature); 1/2 cup confectioner sugar; 2 large eggs, plus 5 large egg whites; 2 teaspoons pure vanilla extract; 1 1/2 cups flour; 2 teaspoons pumpkin pie spice; 1 1/2 teaspoons baking powder; 3/4 teaspoon salt; 1 cup canned pumpkin puree; 1 cup granulated sugar; 1/2 cup vegetable oil; 1 cup light brown sugar; 2 inches of simmering water; 1 1/2 cups unsalted butter, cut into tablespoon-size pieces and chilled

Servings: persons

1 (8 ounce) package cream cheese (at room temperature)
1/2 cup confectioner sugar
2 large eggs, plus 5 large egg whites
2 teaspoons pure vanilla extract
1 1/2 cups flour
2 teaspoons pumpkin pie spice
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup canned pumpkin puree
1 cup granulated sugar
1/2 cup vegetable oil
1 cup light brown sugar
2 inches of simmering water
1 1/2 cups unsalted butter, cut into tablespoon-size pieces and chilled

1
1. Place a rack in the lower third of the oven and preheat to 350 degrees.
2
Line a 12 cup muffin pan with baking liners. Using a electric mixer, beat the cream cheese and confections' sugar for 3 minutes. Beat in 1 egg white and 1/2 teaspoon vanilla.
3
2. In a bowl whisk the flour, pumpkin pie spice, baking powder and 1/2 teaspoon salt. In another bowl, mix the pumpkin puree, 2 eggs, granulated sugar, oil and 1 teaspoon vanilla. Whisk in the flour mixture.
4
3. Layer each muffin cup with some of the pumpkin bater, then the cream cheese batter mixture, the more pumpkin batter. Bake until springy to the touch 25 minutes minutes. Let cool.
5
4 Using the electric mixer, beat the brown sugar, remaing 4 egg white and remaing 1/4 teaspoon of salt. Fill a medium sauce pan with enough simmering water to reach the depth of 1 inch; place the mixing bowl on top. Whisk the mixture until it registers 160 degrees on an instant read thermometer.
6
5. Transfer the bowl back to the mixer and beat on high speed until fluffy; lower the speed and beat to room temperature about 5 minutes. Add the butter, 1 tablespoon at a time, then beat in the remaining 1/2 teaspoon vanilla.
7
6. Transfer the frosting to a pastry bag, pipe large rosettes on the topp of the cupcakes.

1705

kcal

Calories

113

Fat

167

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (8 ounce) package cream cheese (at room temperature), 1/2 cup confectioner sugar, 2 large eggs, plus 5 large egg whites, 2 teaspoons pure vanilla extract, and more.

Yes, Cheesecake-Filled Pumpkin Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cheesecake-Filled Pumpkin Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions