Perfect Pumpkin Cheesecake Cupcakes

Posted by Kaylie on | 2 Comments

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Every now and then, something comes along that makes you question the way you've always done things. For me, these cupcakes made me wonder "Why have I not always combined cheesecake and normal cake?" I don't know the answer to that question, but I can tell you that I have learned the error of my ways.

I found the cupcake recipe at Dwell on Joy and topped them off with some cinnamon buttercream frosting from My only regret? That they involve powdered sugar. I seriously cannot figure out a way to bake with powdered sugar and not end up with it covering every appliance and countertop in my kitchen. Maybe I'm missing something here but, in my eyes, powdered sugar is public enemy number one. Anyhow, moving on...

Let's start with the cupcakes. Then, while they cool, you can make the frosting and sneak one of these when no one is looking!

Ingredients: Cupcakes

  • 8 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  •  1 egg white
  • 1 1/2 teaspoons vanilla
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup pumpkin puree
  • 2 eggs
  • 1 cup sugar
  • 1/2 cup vegetable oil

Directions: Cupcakes

  1. Beat the cream cheese and powdered sugar together for 3 minutes, or until combined.
  2. Add the egg white and vanilla and mix well.
  3. In a separate bowl, whisk together the flour, pumpkin pie spice, baking powder, and kosher salt.
  4. Move the cream cheese mixture to a bowl and clean out your mixer.
  5. Beat together the pumpkin puree, eggs, sugar, and vegetable oil.
  6. Add the flour mixture to the pumpkin mixture and beat until just combined.
  7. In a cupcake pan with paper liners, add a scoop of pumpkin mixture to each cup. Add a scoop of cheesecake mixture and top with another scoop of pumpkin.
  8. Bake for 25 minutes in a 350 degree F oven or until a knife inserted into a cupcake comes out clean.

Ingredients: Frosting

  • 1/2 cup butter, softened
  • 3 3/4 cup powdered sugar
  • 4 tablespoons milk
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon

Directions: Frosting

  1. Beat butter on low for 30 seconds.
  2. Add sugar 1 cup at a time, beating on low speed until combined.
  3. Add the milk, vanilla, and cinnamon to the butter and beat on medium for roughly 1 minute.
  4. Frost your cupcakes!

My house, at some point or another, consumed my frosting bags and tips...seriously, I have no idea where they disappeared to! If this has ever happened to you, an easy trick to frosting cupcakes without the fancy tools is as follows:

  1. Place one corner of the bottom of a ziplock bag in a large drinking glass to hold it up as you fill with frosting.
  2. Snip off just the very tip of the corner and carefully frost the cupcakes.

Sure, they're not as gorgeous as they would be if you had the proper utensils, but they're really not too shabby!

Post your comment


  • Gravatar for Kaylie Kipe

    Mary - No problem! Hope you enjoyed them!

    Posted by Kaylie Kipe, 06/01/2013 7:27pm (8 years ago)

  • Gravatar for Mary S

    I love how this makes a little layer of filling in the middle of the cake. These are the best cupcakes ever! Thank you so much for posting them!!

    Posted by Mary S, 03/01/2013 10:09am (8 years ago)

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