Pumpkin cheesecake cupcakes –Autumn is upon us, and what better way to celebrate the season than with delicious Pumpkin Cheesecake Cupcakes? These delightful treats combine the rich flavors of cheesecake with the cozy essence of pumpkin and spices. They make the perfect dessert for gatherings, family dinners, or simply to enjoy at home with a warm drink. Let’s dive into the recipe that will surely impress everyone!
Pumpkin Cheesecake Cupcakes
These cupcakes offer the ideal blend of pumpkin and cream cheese, topped with a luscious cream cheese frosting. They are moist, flavorful, and downright irresistible!
Ingredients
To prepare these delightful cupcakes, you will need the following ingredients:
- For the Pumpkin Cupcakes:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 3/4 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Now that we have our ingredients ready, let’s start preparing these scrumptious cupcakes.
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl, mix the granulated sugar, brown sugar, vegetable oil, eggs, pumpkin puree, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- For the cheesecake filling, beat the cream cheese and sugar until creamy. Add the egg and vanilla, mixing until smooth.
- Fill each cupcake liner halfway with the pumpkin batter, then add a spoonful of the cheesecake filling on top, followed by more pumpkin batter until the liners are about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick comes out clean. Allow to cool completely.
- While the cupcakes cool, prepare the frosting by beating the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla, mixing until fluffy.
- Once the cupcakes are cool, frost them generously with the cream cheese frosting.
- Enjoy your delightful pumpkin cheesecake cupcakes!
These Pumpkin Cheesecake Cupcakes are perfect for sharing during the fall season. Their combination of flavors and textures will surely be a hit!