Cheesecake-Filled Pumpkin Cupcakes

5.00 (4)
⏱ 70 mins 🍽 12 muffins, 12 serving(s) 🏷 Dessert

These indulgent cupcakes feature a spiced pumpkin batter layered with a sweet cream cheese filling. After baking, they are finished with a rich frosting made from brown sugar and butter, which is cooked over simmering water for a smooth, light texture. The recipe yields a dozen treats, ideal for a seasonal gathering or dessert table.

Cheesecake-Filled Pumpkin Cupcakes

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

Method

  1. Position an oven rack in the lower third of your oven and heat it to 350 degrees.
  2. Fit a 12 cup muffin pan with paper liners. With an electric mixer, combine the cream cheese and confectioner sugar, beating for 3 minutes. Mix in 1 egg white and 1/2 teaspoon vanilla extract.
  3. Whisk together the flour, pumpkin pie spice, baking powder and 1/2 teaspoon salt in a bowl. In a separate bowl, blend the pumpkin puree, 2 eggs, granulated sugar, vegetable oil and 1 teaspoon vanilla. Incorporate the dry flour mixture into this wet mixture.
  4. Spoon some pumpkin batter into each muffin cup, followed by the cream cheese mixture, then top with more pumpkin batter. Bake for 25 minutes until the tops feel springy. Allow to cool.
  5. Using the electric mixer, beat the brown sugar, remaining 4 egg whites and the last 1/4 teaspoon of salt. Prepare a medium saucepan with 2 inches of simmering water and set the mixing bowl on top. Whisk constantly until the mixture reaches 160 degrees on a thermometer.
  6. Return the bowl to the mixer and beat on high until fluffy. Reduce the speed and continue beating for about 5 minutes until room temperature. Add the chilled butter, one tablespoon at a time, then mix in the final 1/2 teaspoon vanilla.
  7. Spoon the frosting into a pastry bag and pipe large rosettes onto the top of each cooled cupcake.

Nutrition (per serving)

Sodium318300 mg

Recipe details

CategoryDessert
AuthorBettyeBoop283400