Description

Pumpkin Cheesecake Cupcakes are the perfect fall dessert, combining soft pumpkin spice cupcakes with a rich and creamy cheesecake center. Each bite delivers a delightful blend of flavors that evoke the warmth and coziness of autumn gatherings. These cupcakes are not only visually stunning but also easy to make, making them a must-have for any festive occasion.

Ingredients

Scale

1 cup all-purpose flour
3/4 cup granulated sugar
1/2 cup pumpkin puree
8 oz cream cheese (softened)
2 large eggs (room temperature)
1 tsp ground cinnamon
1/2 tsp baking powder
1/4 tsp salt
1 cup whipped cream (for topping)

Instructions

Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
In a bowl, whisk together flour, sugar, cinnamon, baking powder, and salt. Add pumpkin puree and eggs; mix until smooth.
In another bowl, beat softened cream cheese with sugar and one egg until smooth.
Fill each muffin liner with two tablespoons of cupcake batter, add a dollop of cheesecake filling, then cover with more batter.
Bake for 20-25 minutes or until a toothpick comes out clean.
Cool in the tin for five minutes before transferring to a wire rack. Top with whipped cream before serving.

Nutrition

Serving Size: 1 cupcake (75g)
Calories: 200
Sugar: 10g
Sodium: 150mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 4g
Cholesterol: 40mg

Keywords: - For gluten-free cupcakes, substitute all-purpose flour with a gluten-free blend.- Enhance flavor by adding chocolate chips or nuts for added texture.