Cheesecake Filled Pumpkin Cupcakes
Indulge in the ultimate autumn-inspired treat with these decadent Cheesecake Filled Pumpkin Cupcakes! Each cupcake boasts a moist and flavorful pumpkin spiced batter, perfectly paired with a luscious, creamy cheesecake center that melts in your mouth. The combination of warm fall spices and velvety cream cheese creates a deliciously rich contrast in every bite. Simple to prepare, these cupcakes come together in just 40 minutes and make a show-stopping dessert for any seasonal gathering or holiday table. Serve them as they are, or elevate the presentation with a dollop of whipped cream or a sprinkle of powdered sugar. Whether you're a pumpkin lover or a cheesecake enthusiast, these cupcakes are guaranteed to satisfy your cravings. Perfect for fall baking, they’re an irresistible crowd-pleaser that captures the cozy essence of the season.
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 1.5 cups Granulated sugar
- 1 teaspoon Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 cup Pumpkin puree
- 0.5 cup Vegetable oil
- 2 Eggs
- 1 teaspoon Vanilla extract
- 8 ounces Cream cheese, softened
- 0.25 cup Powdered sugar
- 2 tablespoons Heavy cream
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
In another mixing bowl, combine pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
Gradually stir the wet ingredients into the dry ingredients until just combined. Do not overmix.
In a separate smaller bowl, beat the softened cream cheese, powdered sugar, and heavy cream until creamy and smooth.
Spoon about 2 tablespoons of the pumpkin cupcake batter into each liner, filling them halfway.
Add a heaping teaspoon of the cheesecake mixture on top of the batter in each liner.
Cover the cheesecake mixture with another tablespoon of pumpkin batter, making sure the liners are no more than 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the cupcake portion (not the cheesecake center) comes out clean.
Cool the cupcakes in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Optionally, top the cupcakes with whipped cream or a light dusting of powdered sugar before serving.
Nutrition Facts
Calories |
4120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.4 g | 272% | |
| Saturated Fat | 74.2 g | 371% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 658 mg | 219% | |
| Sodium | 3184 mg | 138% | |
| Total Carbohydrate | 525.8 g | 191% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 346.6 g | ||
| Protein | 51.5 g | 103% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 376 mg | 29% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 1090 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
