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pumpkin cheesecake cupcake recipe

Pumpkin Cheesecake Cupcake Recipe

Indulge in the perfect fall treat with this pumpkin cheesecake cupcake recipe. Moist pumpkin base topped with creamy cheesecake swirl. Easy to make and customize!
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Prep Time: 20 minutes
Cook Time: 20 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 12 cupcakes
Calories: 210kcal
Cost: $10

Equipment

  • Mixing bowls
  • Whisk
  • Toothpick or skewer
  • Cupcake tin
  • Cupcake liners

Ingredients

  • 1 ½ cups all-purpose flour
  • 1 cup pumpkin puree not pumpkin pie filling
  • 1 cup brown sugar
  • 2 eggs
  • 2 teaspoons pumpkin spice mix or individual spices like cinnamon, nutmeg, and cloves
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 8 oz cream cheese softened
  • ½ cup granulated sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract

Instructions

  • Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.
  • In a bowl, whisk together the dry ingredients (flour, baking powder, baking soda, and spices).
  • In another bowl, mix the wet ingredients (pumpkin puree, brown sugar, eggs, and vanilla extract).
  • Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
  • In a separate bowl, beat the softened cream cheese with granulated sugar until smooth.
  • Add the egg yolk and vanilla to the cream cheese mixture, and mix until combined.
  • Fill each cupcake liner with the pumpkin batter about two-thirds full.
  • Drop dollops of the cheesecake mixture onto the pumpkin batter and swirl using a toothpick.
  • Bake for 18-22 minutes or until a toothpick inserted comes out clean or with a few moist crumbs.
  • Let the cupcakes cool completely before serving.

Notes

For a gluten-free option, substitute all-purpose flour with a gluten-free baking blend. Cupcakes can be stored in an airtight container for up to 2 days at room temperature or in the refrigerator for another 3 days. These cupcakes freeze well; wrap individually and thaw in the fridge overnight. Consider toppings like cream cheese frosting, cinnamon, or a caramel drizzle for added flair. Always let cupcakes cool completely before storing to prevent sogginess. Feel free to add mini chocolate chips or crushed nuts for extra texture!

Nutrition

Calories: 210kcal | Carbohydrates: 27g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 55mg | Sodium: 160mg | Potassium: 120mg | Fiber: 1g | Sugar: 12g | Vitamin A: 2IU | Calcium: 4mg | Iron: 6mg
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