Pumpkin Cheesecake Cupcakes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Make frosting: Using a mixer, beat the softened cream cheese with powdered sugar until the mixture is creamy, smooth, and free of lumps.
- 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
Find it online: https://tastewithamy.com/pumpkin-cheesecake-cupcakes-recipe/
