Pumpkin Cheesecake Cupcakes Recipe

Introduction

These pumpkin cheesecake cupcakes combine the warm spices of fall with a creamy cheesecake frosting for a delightful treat. They are perfect for cozy gatherings or a festive dessert that everyone will love.

Ingredients

• 1½ cups all-purpose flour
• 1 cup canned pumpkin puree
• ¾ cup granulated sugar
• ¼ cup brown sugar
• 2 large eggs
• 8 oz cream cheese (softened)
• ½ cup unsalted butter (softened)
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 tsp vanilla extract
• 1 cup powdered sugar

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. Step 2: In a large bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, nutmeg, and a pinch of salt.
3. Step 3: In another bowl, mix the pumpkin puree, eggs, melted butter, and vanilla extract until the mixture is smooth and well combined.
4. Step 4: Gently fold the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix to keep the cupcakes tender.
5. Step 5: Fill each cupcake liner about two-thirds full with the batter.
6. Step 6: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Step 7: Remove the cupcakes from the oven and let them cool completely before frosting.
8. Step 8: To make the frosting, beat the softened cream cheese and powdered sugar together until creamy and smooth.
9. Step 9: Pipe or spread the cheesecake frosting onto the cooled cupcakes as desired, then serve.

Tips & Variations

• For an extra festive touch, sprinkle a little cinnamon or nutmeg over the frosting before serving.
• You can substitute the canned pumpkin with fresh pumpkin puree if available, just be sure to cook and strain it well first.
• Try adding chopped pecans or walnuts to the batter for added texture and flavor.
• If you prefer a lighter frosting, mix cream cheese with whipped cream instead of powdered sugar alone.

Storage

Store the pumpkin cheesecake cupcakes in an airtight container in the refrigerator for up to 4 days. Allow them to come to room temperature before serving for the best flavor. You can also freeze the unfrosted cupcakes for up to 2 months; thaw fully before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a boxed cake mix instead of making the batter from scratch?

Yes, you can use a spice or pumpkin-flavored cake mix and then add the pumpkin puree and spices to enhance the flavor. Just be sure to adjust the wet ingredients accordingly.

How do I prevent the frosting from melting on the cupcakes?

Make sure the cupcakes are completely cooled before frosting. Also, keep frosted cupcakes refrigerated until serving to maintain the frosting’s texture and prevent melting.

Pumpkin Cheesecake Cupcakes Recipe

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4.6 from 82 reviews

These Pumpkin Cheesecake Cupcakes combine the rich, creamy texture of classic cheesecake with the warm, spiced flavors of pumpkin, cinnamon, and nutmeg. Perfectly moist and topped with a smooth cream cheese frosting, these cupcakes make an ideal autumn dessert or festive treat for any occasion.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: 40 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cupcake Batter

• 1½ cups all-purpose flour
• ¾ cup granulated sugar
• ¼ cup brown sugar
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• Pinch of salt
• 1 cup canned pumpkin puree
• 2 large eggs
• ½ cup unsalted butter, melted
• 1 teaspoon vanilla extract

Frosting

• 8 oz cream cheese, softened
• 1 cup powdered sugar

Instructions

1. Prepare: Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners to prevent sticking and ensure easy removal of the cupcakes.
2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, ground cinnamon, ground nutmeg, and a pinch of salt to evenly distribute the spices and sugars.
3. Combine wet ingredients: In a separate bowl, thoroughly mix the canned pumpkin puree, eggs, melted unsalted butter, and vanilla extract until smooth and well combined.
4. Combine mixtures: Gently fold the wet ingredient mixture into the dry ingredients, mixing just until combined. Be careful not to overmix, as this could make the cupcakes dense.
5. Fill and bake: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool completely: Remove cupcakes from the oven and let them cool entirely in the tin or on a wire rack before applying frosting to prevent melting.
7. Make frosting: Using a mixer, beat the softened cream cheese with powdered sugar until the mixture is creamy, smooth, and free of lumps.
8. Frost and serve: Once the cupcakes are fully cooled, pipe or spread the cream cheese frosting on top as desired. Serve immediately or store for later enjoyment.

Notes

• Ensure cream cheese is softened to room temperature for a smooth frosting consistency.
• Do not overmix the batter to maintain a light and fluffy texture.
• You can add chopped nuts or a sprinkle of cinnamon on top of the frosting for extra flavor and decoration.
• Store baked cupcakes in an airtight container in the refrigerator for up to 3 days.
• Allow frosting to firm up slightly in the refrigerator if too soft before serving.

Keywords: Pumpkin Cheesecake Cupcakes, pumpkin cupcakes, cream cheese frosting, fall dessert, spiced cupcakes