Best 5 Cheesecake Filled Pumpkin Cupcakes Recipes
Feast your eyes on a delightful symphony of flavors and textures, where the iconic flavors of autumn unite in perfect harmony. Picture tender and fluffy pumpkin cupcakes, infused with the essence of warm spices, enveloping a velvety cheesecake filling that bursts with creamy richness. A touch of cinnamon streusel adds a crown of delectable crumbles, while a dollop of whipped cream and a sprinkling of pumpkin pie spice complete this symphony of flavors. This tantalizing treat offers an irresistible combination that will transport you to the heart of fall, one bite at a time.
**Pumpkin Cupcakes Recipe:**
**Ingredients:**
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Ground cinnamon
- Ground nutmeg
- Ground ginger
- Ground cloves
- Unsalted butter, softened
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- Pumpkin puree
- Sour cream
**Instructions:**
1. Preheat oven to 350°F (175°C). Line a cupcake pan with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla.
5. Add the dry ingredients in three additions, alternating with the pumpkin puree and sour cream, beginning and ending with the dry ingredients.
6. Divide the batter among the prepared cupcake liners, filling each about 2/3 full.
**Cheesecake Filling Recipe:**
**Ingredients:**
- Cream cheese, softened
- Granulated sugar
- Vanilla extract
- Sour cream
- Eggs
**Instructions:**
1. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and granulated sugar together until light and fluffy.
2. Beat in the vanilla and sour cream until well combined.
3. Add the eggs one at a time, beating well after each addition.
**Assembly:**
1. Drop a spoonful of the cheesecake filling into the center of each cupcake batter-filled liner.
2. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
3. Allow the cupcakes to cool completely before topping with cinnamon streusel.
**Cinnamon Streusel Recipe:**
**Ingredients:**
- All-purpose flour
- Brown sugar
- Ground cinnamon
- Unsalted butter, melted
**Instructions:**
1. In a medium bowl, whisk together the flour, brown sugar, and cinnamon.
2. Drizzle in the melted butter and stir until the mixture resembles coarse crumbs.
3. Sprinkle the streusel over the cooled cupcakes.
**Whipped Cream and Pumpkin Pie Spice:**
1. Whip heavy cream until stiff peaks form. Dollop onto each cupcake.
2. Sprinkle with pumpkin pie spice before serving.
Indulge in the magic of this culinary masterpiece, where each bite unravels a tale of autumn's bounty. From the tender embrace of the pumpkin cupcakes to the luscious heart of cheesecake and the enchanting aroma of cinnamon streusel, these cupcakes are a symphony of flavors that will leave you spellbound.
PUMPKIN CHEESECAKE CUPCAKES
After deciding against buying a springform pan, but wanting cheesecake for Thanksgiving, I combined a few recipes to get this final product. It got great reviews from all the family! These cupcakes really should be made the day before, as well as the frosting. I store mine in tupperware in the fridge so they set up nicely.
Provided by Cassandra
Categories Fruits and Vegetables Vegetables Squash
Time 1h10m
Yield 24
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with foil liners.
- Crush graham crackers and 2 tablespoons ground ginger together in a resealable plastic bag; pour into a bowl. Add butter to graham cracker mixture and mix with a fork or pastry blender until blended.
- Beat cream cheese, white sugar, and brown sugar together in a large bowl until creamy; beat in pumpkin puree. Add cinnamon, 1 tablespoon ginger, nutmeg, cloves, and salt; add eggs 1 at a time, beating well after each addition.
- Press 1 tablespoon graham cracker mixture into the base of each prepared muffin cup, pressing mixture slightly up the sides of the liners. Fill each cup with cream cheese mixture.
- Bake in the preheated oven until tops are smooth and cupcakes jiggle slightly when moved, about 15 minutes. Cool in the pans for 10 minutes before transferring to a wire rack to cool.
- Stir sour cream, confectioners' sugar, and vanilla extract together in a bowl until frosting is smooth. Top each cheesecake with the topping and sprinkle with cinnamon.
Nutrition Facts : Calories 226.1 calories, Carbohydrate 17.6 g, Cholesterol 65.9 mg, Fat 16 g, Fiber 1 g, Protein 3.9 g, SaturatedFat 9.6 g, Sodium 220.3 mg, Sugar 12.2 g
CREAM-FILLED PUMPKIN CUPCAKES
Here's a charming use for pumpkin. Bursting with flavor and plenty of eye-catching appeal, these sweet and spicy filled cupcakes are bound to dazzle your family any time of the year. -Ali Johnson, Petersburg, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 1-1/2 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, beat sugar, oil, pumpkin and eggs until well blended. Combine flour, baking soda, salt, baking powder and cinnamon; gradually beat into pumpkin mixture until well blended., Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, combine cornstarch and milk in a small saucepan until smooth. Bring to a boil, stirring constantly. Remove from heat; cool to room temperature. , In a large bowl, cream shortening, butter and confectioners' sugar until light and fluffy. Beat in vanilla if desired. Gradually add cornstarch mixture, beating until smooth, 3-5 minutes., Using a sharp knife, cut a 1-in. circle 1 in. deep in the top of each cupcake. Carefully remove tops and set aside. Spoon or pipe filling into cupcakes. Replace tops. If desired, add a clove "pumpkin stem" to the tops.
Nutrition Facts : Calories 397 calories, Fat 19g fat (4g saturated fat), Cholesterol 49mg cholesterol, Sodium 342mg sodium, Carbohydrate 54g carbohydrate (42g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE CUPCAKES WITH PUMPKIN CHEESECAKE FILLING
Chocolate cupcakes with pumpkin cheesecake filling are a delicious combination of rich, moist chocolate cake and a creamy pumpkin smoothness inside.
Provided by Culinary Envy
Categories Fruits and Vegetables Vegetables Squash
Time 40m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
- Place cream cheese, 1/3 cup sugar, egg, pumpkin, yellow food coloring, red food coloring, and salt in a bowl. Beat using an electric mixer until thoroughly combined and no lumps remain. Stir in chocolate chips.
- Whisk flour, 1 cup sugar, cocoa powder, baking soda, and 1/2 teaspoon salt together in a large bowl. Mix in water, oil, vinegar, and vanilla extract until batter is well blended.
- Fill muffin cups 1/2-full with batter; top with 1 tablespoon of the cream cheese mixture. Sprinkle a few chocolate chips on top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.
Nutrition Facts : Calories 306.2 calories, Carbohydrate 40.1 g, Cholesterol 36 mg, Fat 15.5 g, Fiber 1.4 g, Protein 4.2 g, SaturatedFat 6.6 g, Sodium 289.2 mg, Sugar 26.2 g
PUMPKIN CHEESECAKE CUPCAKES
Delightful personal cheesecakes! My daughter requested these from a Rachel Ray magazine for her girl scout troup on her birthday, BIG hit! Fairly easy to make, but everyone will marvel at your amazing baking talents... only you will know how simple they really were :)
Provided by spreadnjoy
Categories Dessert
Time 1h10m
Yield 12 Muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350, and line a 12 cup muffin tin with baking liners.
- Using an electric mixer, beat cream cheese with powdered sugar for 3 minutes. Beat in egg white and 1/2 tsp vanilla, mix well.
- In a seperate bowl whisk flour, pumpkin pie spice, baking powder and salt.
- In another bowl beat together pumpkin puree, 2 eggs, granulated sugar, oil and 1 tsp vanilla. Whisk in the flour mixture.
- Layer some of the batter in the bottom of the baking cups, then a layer of the cream cheese mixture, then top with another layer of pumpkin miture.
- Bake at 350 for 25 minutes, until the tops are springy. The original recipe calls for icing- but I think they're delightful as is!
CHEESECAKE-FILLED PUMPKIN CUPCAKES
Make and share this Cheesecake-Filled Pumpkin Cupcakes recipe from Food.com.
Provided by BettyeBoop283400
Categories Dessert
Time 1h10m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- 1. Place a rack in the lower third of the oven and preheat to 350 degrees.
- Line a 12 cup muffin pan with baking liners. Using a electric mixer, beat the cream cheese and confections' sugar for 3 minutes. Beat in 1 egg white and 1/2 teaspoon vanilla.
- 2. In a bowl whisk the flour, pumpkin pie spice, baking powder and 1/2 teaspoon salt. In another bowl, mix the pumpkin puree, 2 eggs, granulated sugar, oil and 1 teaspoon vanilla. Whisk in the flour mixture.
- 3. Layer each muffin cup with some of the pumpkin bater, then the cream cheese batter mixture, the more pumpkin batter. Bake until springy to the touch 25 minutes minutes. Let cool.
- 4 Using the electric mixer, beat the brown sugar, remaing 4 egg white and remaing 1/4 teaspoon of salt. Fill a medium sauce pan with enough simmering water to reach the depth of 1 inch; place the mixing bowl on top. Whisk the mixture until it registers 160 degrees on an instant read thermometer.
- 5. Transfer the bowl back to the mixer and beat on high speed until fluffy; lower the speed and beat to room temperature about 5 minutes. Add the butter, 1 tablespoon at a time, then beat in the remaining 1/2 teaspoon vanilla.
- 6. Transfer the frosting to a pastry bag, pipe large rosettes on the topp of the cupcakes.
Tips:
- For a creamy cheesecake filling, use full-fat cream cheese and let it come to room temperature before mixing.
- To prevent the cupcakes from sticking to the pan, grease the cups with cooking spray or use cupcake liners.
- Bake the cupcakes until a toothpick inserted into the center comes out clean. Overbaking will make them dry.
- Let the cupcakes cool completely before filling them with the cheesecake filling. This will help prevent the filling from melting.
- Use a piping bag fitted with a star tip to create a decorative swirl of cheesecake filling on top of the cupcakes.
- Garnish the cupcakes with a sprinkle of pumpkin pie spice or a dollop of whipped cream.
Conclusion:
These Cheesecake-Filled Pumpkin Cupcakes are the perfect fall treat. They are moist and flavorful, with a creamy cheesecake filling and a delicious pumpkin spice flavor. They are sure to be a hit at your next party or gathering.
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