Pumpkin Cheesecake Cupcakes
Pumpkin Cheesecake Cupcakes are the ultimate fall treat, blending the creamy richness of cheesecake with spiced pumpkin flavors in a moist cupcake. Perfect for cozy gatherings or a sweet indulgence on chilly nights, these delightful cupcakes are topped with luscious cream cheese frosting and embody the essence of autumn in every bite.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 2 large eggs
- 1 cup canned pumpkin puree (100% pure)
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, cinnamon, nutmeg, and cloves.
- In another bowl, mix pumpkin puree, eggs, and vanilla extract until smooth.
- Gradually combine wet and dry mixtures until just combined.
- For the cream cheese filling, beat softened cream cheese with one tablespoon of sugar until creamy.
- Spoon about two tablespoons of batter into each liner. Add one tablespoon of cream cheese filling in the center and top with more batter until two-thirds full.
- Bake for 20-25 minutes or until a toothpick comes out clean from the center. Let cool completely before frosting.
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg