Now that the weather has turned cooler, it is pumpkin season! These terrific cheesecake filled pumpkin cupcakes are frosted with an easy to make, complimentary brown sugar buttercream frosting. Whip up a batch tonight for lunchboxes, after-school snacks, or dessert.
Pumpkin Cheesecake Cupcakes Recipe
Cupcakes are such an easy dessert to make. They are so versatile and have endless flavor options. You can make them for dessert, aa lunch bag, tailgating, a bake sale – so many reasons to make these easy fall-inspired cupcakes.
One nice thing about pumpkin-flavored desserts is they seem to have a four-month season. September through the end of December is pumpkin time!
If you love pumpkin desserts as much as I do, you are going to want to make these terrific pumpkin recipes:
● Pumpkin Cream Cheese Swirl Bundt Cake Recipe
● Pumpkin Icebox Cake Recipe
● Easy Crustless Pumpkin Pie Recipe
● Pumpkin Cheesecake Thumbprint Cookies Recipe
How to Make Pumpkin Cheesecake Cupcakes
1. Prep – Preheat the oven to 325 degrees and line a cupcake pan with liners.
2. Make the cheesecake filling – In a large bowl, combine all the ingredients for the filling and beat and until stiff peaks form.
3. Make the cupcake batter – Mix together the puree, sugar, eggs, and oil. In another bowl, combine the rest of the ingredients. Add the two bowls together and mix well.
4. Assemble the cupcakes – Fill each cavity ⅓ of the way full, add 2 tablespoons of the cheesecake filling, then fill the rest of the way.
5. Bake – Bake for around 20 minutes or until the cupcakes are cooked through.
6. Make the frosting – Combine all the ingredients in a bowl, excluding some of the powdered sugar. Mix well, adding in the rest of the powdered sugar as you go.
7. Frost the cupcakes – Using a piping bag, top the cooled cupcakes, serve, and enjoy!
Tips and variations for making these pumpkin cheesecake cupcakes:
● For my UK and Australian friends: confectioners sugar is icing sugar (powdered sugar, 10x).
● In the US 8 tablespoons of butter = 1 stick, and 1 stick of butter = ½ a cup.
● Add nuts – A great addition to these pumpkin cupcakes is walnuts or pecans. You could even toss in almonds if you prefer. You can either add them into the batter or sprinkle them on top as a garnish.
● Simplify the frosting – You can use this classic buttercream frosting recipe or this cream cheese frosting recipe in place of the brown sugar buttercrean frosting.
● Colored frosting: Use this classic buttercream frosting recipe along with the instructions on how to color buttercream frosting to get the perfect fall combination (yellow, green, orange, brown!)
● Use a matching liner – If you really want to make the cupcakes stand out, use a liner color that matches the cupcakes. This will make their appearance look much cleaner. It will also help if you are going for a more professional look or just want them to be super cute for a party or get together.
● Storage – Cover and store in a cool, dry place or in an airtight container in the fridge or freezer. Keep in the freezer (unfrosted) for up to 3 months and in the fridge for up to 2 weeks.
● Reheating – Let the pumpkin cupcakes come to a normal temperature on their own. If they have not been frosted, you can warm them up in the microwave. Let them cool before adding frosting or the frosting will melt.
Common Questions About Pumpkin Cheesecake Cupcakes
How Can I decorate My Cupcakes Like a Professional?
The best way to accomplish frosting a cupcake like a professional is by using the right frosting tip for the look you are trying to achieve. Make certain you have the frosting and cupcake at the right temperatures for optimal decorating. For example, you do not want your frosting to be super cold, but you do not want it warm either. A little under room temp is the perfect decorating temperature for frosting. Make certain your cupcakes have cooled completely before frosting them so the frosting does not melt.
Do I Need Cupcake Liners?
If you do not have cupcake liners on hand you can still bake cupcakes. Simply be certain to liberally grease the muffin tin and then lightly flour over the grease, before adding the batter. However, decorating cupcakes without a liner can be difficult to frost.
Why Are My Cupcakes Sticking to the Liner?
If the cupcakes have not cooled long enough, they can possibly stick to the liner. If the cupcakes are not baked all the way through, they have a tendency to stick to the liner as well. Always allow optimal cooling time before attempting to frost cupcakes or remove their liner.
Pumpkin Cheesecake Cupcakes Recipe Ingredients:
● 8oz Cream Cheese, at room temperature
● ½ cup Confectioners Sugar
● 1 Egg White
● ½ Vanilla Extract
● 1½ cups Flour
● 2 tsp Pumpkin Pie Spice
● 1 tsp Cinnamon
● 1 tsp Baking Powder
● ½ tsp Salt
● 1 cup Canned Pumpkin Puree
● 2 large Eggs
● 1 cup granulated Sugar
● ½ cup Vegetable Oil
● 16 TBSP Unsalted Butter, at room temperature
● ½ cup Light Brown Sugar
● ¼ cup Vanilla Flavored Creamer
● 1 tsp Pumpkin Pie Spice
● 4 cups Confectioners Sugar
Pumpkin Cheesecake Cupcakes Mise en Place:
● Stand Mixer, bowl and beaters
● Measuring Spoons
● Measuring Cup
● 12 cup Cupcake Baking Tray
● 12 Cupcake Liners
● Wire Rack
● Piping Bag
● Piping Tip
Pumpkin Cheesecake Cupcakes Recipe Directions:
1. Preheat oven to 350°F.
2. Line a 12-cup cupcake tin with baking liners.
3. In a large bowl, add cream cheese, confectioners sugar, egg white, and vanilla. Beat until mixture forms stiff peaks. Set aside.
4. In a medium-size bowl, add flour, pumpkin pie spice, cinnamon, baking powder, and salt. Whisk until well incorporated.
5. Using a stand mixer, mix the pumpkin puree, eggs, white sugar, and oil together.
6. Slowly mix in the dry flour ingredients until well incorporated.
7. Layer each muffin cup 1/3 of the way with pumpkin batter. Then add about 2 tablespoons of the cream cheese mixture, and then top with the pumpkin batter.
8. Bake in a preheated 350°F oven for 18-20 minutes or until the cupcakes spring back when touched.
9. Cool on a wire rack.
10. Using a stand mixer, beat together the unsalted butter, brown sugar, one tablespoon of creamer, and pumpkin pie spice 1-2 minutes.
11. Add in confectioners sugar, ½ cup at a time until light and fluffy. If the mixture is too thick, add more creamer, 1 tablespoon at a time.
12. Place in a piping bag and frost completely cooled cupcakes.
Pumpkin Cheesecake Cupcakes Recipe
These terrific cheesecake filled pumpkin cupcakes are frosted with an easy to make, complimentary brown sugar buttercream frosting.
- 8oz Cream Cheese, at room temperature
- ½ cup Confectioners Sugar
- 1 egg White
- ½ Vanilla Extract
- 1½ cups Flour
- 2 tsp Pumpkin Pie Spice
- 1 tsp Cinnamon
- 1 tsp Baking Powder
- ½ tsp Salt
- 1 cup Canned Pumpkin Puree
- 2 large Eggs
- 1 cup granulated Sugar
- ½ cup Vegetable Oil
- 16 TBSP Unsalted Butter, at room temperature
- ½ cup Light Brown Sugar
- ¼ cup Vanilla Flavored Creamer
- 1 tsp Pumpkin Pie Spice
- 4 cups Confectioners Sugar
- Preheat oven to 350°F.
- Line a 12-cup cupcake tin with baking liners.
- In a large bowl, add cream cheese, confectioners sugar, egg white, and vanilla. Beat until mixture forms stiff peaks. Set aside.
- In a medium-size bowl, add flour, pumpkin pie spice, cinnamon, baking powder, and salt. Whisk until well incorporated.
- Using a stand mixer, mix the pumpkin puree, eggs, white sugar, and oil together.
- Slowly mix in the dry flour ingredients until well incorporated.
- Layer each muffin cup 1/3 of the way with the pumpkin batter. Then add about 2 tablespoons of the cream cheese mixture, and then top with the pumpkin batter.
- Bake in a preheated 350°F oven for 18-20 minutes or until the cupcakes spring back when touched.
- Cool on a wire rack.
- Using a stand mixer, beat together the unsalted butter, brown sugar, one tablespoon of creamer, and pumpkin pie spice 1-2 minutes.
- Add in confectioners sugar, ½ cup at a time until light and fluffy. If the mixture is too thick, add more creamer, 1 tablespoon at a time.
- Place in a piping bag and frost completely cooled cupcakes.
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Amount Per Serving: Calories: 669Total Fat: 34gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 92mgSodium: 249mgCarbohydrates: 87gFiber: 1gSugar: 71gProtein: 5g
Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.
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