Recipe

Pumpkin Cupcakes With Cheesecake Filling Recipe

Add Step-by-Step Photos	Jadavis702 / All my dishes 2 months ago These cupcakes are a perfect addition to your fall recipe collection. They are not too sweet, and do a wonderful job of curing you fall flavor cravings! Prep:45m Cook:25m Servings:12	Jadavis702
	fall pumpkin cheesecake cupcake sweet spiced

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Ingredients

One 8-ounce package cream cheese, at room temperature

1/2 cup confectioners' 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 teaspoons salt

1 cup canned pumpkin puree

1 cup granulated sugar

1/2 cup vegetable oil

1 cup light brown sugar

Simmering water

3 sticks (12 ounces) unsalted butter, cut into tablespoon-size pieces and chilled

Directions

Place a rack in the lower third of the oven and preheat to 350°. Line a 12-cup muffin pan with baking liners. Using an electric mixer, beat the cream cheese and confectioners' sugar for 3 minutes. Beat in 1 egg white and 1/2 teaspoon vanilla.

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.

Layer each muffin cup with some of the pumpkin batter, then the cream cheese mixture, then more of the batter. Bake until springy to the touch, 25 minutes. Let cool.

Using the electric mixer, beat the brown sugar, remaining 4 egg whites and remaining 1/4 teaspoon salt. Fill a medium saucepan with enough simmering water to reach a depth of 1 inch; place the mixing bowl on top. Whisk the mixture until it registers 160° on an instant-read thermometer.

Transfer the bowl back to the mixer and beat at 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 at high speed for 5 minutes. Beat in the remaining 1/2 teaspoon vanilla. 6. Transfer the frosting to a pastry bag; pipe large rosettes on top of the cupcakes.

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Comments

lanabade 2 months ago said:
Wow,my grandchildren will love these!5!Thankyou so much!

22566 2 months ago said:
A really nice sounding Pumpkin recipe.

These would be nice as a delicious carry with you dessert,perfect for this upcoming Thanksgiving.

Thank-you

Kind Regards

Joyce

hunnee 2 months ago said:
Love cupcakes ^_^

pauly 1 month, 3 weeks ago said:
Me and cupcakes have had a long love affair!

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Alterations

barbiemensher 2 months ago said:
Nice post. Tim Hortons (in Canada) released their pumpkin muffins. I don't even want to know how many calories are in each. They were so good that I tried a recipe - not far off from yours, in fact. May I suggest the addition of pumpkin seed praline on top? Combine 2 cups of hulled pumpkin seeds, 1 beaten egg white, 4 Tbsp brown sugar, 1 tsp pumpkin spice, big pinch of salt. Spread on a silicon sheet (or VERY well sprayed aluminum foil), place on a baking sheet and bake at 350 for 10-15 minutes or until browned and bubbly. Let cool, break apart with your fingers and sprinkle over cupcakes/muffins. Your stomach will thank me. ;)

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