Description

Experience the cozy flavors of fall with these Pumpkin Cheesecake Cupcakes! Each moist cupcake is filled with a creamy cheesecake center and crowned with fluffy whipped cream, making them an irresistible treat for any occasion. Perfect for autumn gatherings or Thanksgiving celebrations, these delightful cupcakes are sure to impress your family and friends.

Ingredients

Scale

1 cup all-purpose flour
1 tsp baking powder
1 tsp ground cinnamon
1/2 cup pumpkin puree
3/4 cup granulated sugar
2 large eggs
8 oz cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream

Instructions

Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
In a bowl, whisk together flour, baking powder, cinnamon, and a pinch of salt.
In another bowl, mix pumpkin puree, granulated sugar, eggs, and vegetable oil until smooth.
Fold the dry ingredients into the wet mixture until just combined.
Beat cream cheese until smooth; add powdered sugar and vanilla extract until fluffy.
Fill each cupcake liner halfway with pumpkin batter, add cheesecake filling, then top with more batter.
Bake for 20-25 minutes or until a toothpick comes out clean. Let cool before frosting with whipped cream.

Nutrition

Serving Size: 1 cupcake (70g)
Calories: 280
Sugar: 22g
Sodium: 150mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 4g
Cholesterol: 70mg

Keywords: Customize the spices by adding nutmeg or ginger for a different flavor profile. For mini cheesecakes, use a springform pan instead of cupcake liners. Ensure all ingredients are at room temperature for a smoother batter.