Pumpkin Cheesecake Cupcake Recipe
Why Make This Recipe
Pumpkin Cheesecake Cupcakes are a delightful treat that combines the classic flavors of pumpkin and cheesecake in a portable form. They are perfect for fall gatherings, holidays, or simply when you want something sweet and comforting. These cupcakes are easy to make and will impress your family and friends with their rich flavor and smooth texture.
How to Make Pumpkin Cheesecake Cupcake
Ingredients:
- 1 cup pumpkin puree
- 1 cup cream cheese, softened
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup brown sugar
Directions:
- Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners.
- In a mixing bowl, combine the pumpkin puree, cream cheese, and sugar. Mix until smooth.
- Add the eggs, vanilla extract, and pumpkin spice. Mix well until fully combined.
- In another bowl, mix the flour, baking powder, and salt.
- Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
- Fill each cupcake liner about 2/3 full with the batter.
- Sprinkle a bit of brown sugar on top of each cupcake for sweetness.
- Bake in the preheated oven for about 20 to 25 minutes or until a toothpick inserted comes out clean.
- Allow the cupcakes to cool before serving.
How to Serve Pumpkin Cheesecake Cupcakes
Serve these Pumpkin Cheesecake Cupcakes warm or at room temperature. They can be enjoyed on their own or with a dollop of whipped cream on top. They make a lovely dessert option for any fall celebration or holiday party.
How to Store Pumpkin Cheesecake Cupcakes
You can store the cupcakes in an airtight container in the refrigerator for up to a week. If you want to keep them longer, consider freezing them. Just wrap each cupcake tightly in plastic wrap and place them in a freezer-safe container. They can last up to three months in the freezer.
Tips to Make Pumpkin Cheesecake Cupcakes
- Make sure your cream cheese is at room temperature for easy mixing.
- Don’t overmix the batter; mix until just combined for fluffy cupcakes.
- Feel free to add nuts or chocolate chips to the batter if you like some extra texture.
Variation
You can make these cupcakes even more festive by adding a layer of chocolate ganache on top. This variation will give a rich chocolate flavor that pairs wonderfully with the pumpkin and cheesecake.
FAQs
Q: Can I use pumpkin pie filling instead of pumpkin puree?
A: Yes, but be aware that pumpkin pie filling contains spices and sugar, which may change the flavor and sweetness of your cupcakes.
Q: How can I tell when the cupcakes are done?
A: Insert a toothpick into the center of a cupcake. If it comes out clean or with a few moist crumbs, they are done.
Q: Can I make these ahead of time?
A: Absolutely! You can make these cupcakes a day or two in advance. Just store them in the fridge, and they will still taste great!
Pumpkin Cheesecake Cupcakes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delightful Pumpkin Cheesecake Cupcakes that combine classic pumpkin and cheesecake flavors in a portable treat, perfect for fall gatherings.
Ingredients
- 1 cup pumpkin puree
- 1 cup cream cheese, softened
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup brown sugar
Instructions
- Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners.
- In a mixing bowl, combine the pumpkin puree, cream cheese, and sugar. Mix until smooth.
- Add the eggs, vanilla extract, and pumpkin spice. Mix well until fully combined.
- In another bowl, mix the flour, baking powder, and salt.
- Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
- Fill each cupcake liner about 2/3 full with the batter.
- Sprinkle a bit of brown sugar on top of each cupcake for sweetness.
- Bake in the preheated oven for about 20 to 25 minutes or until a toothpick inserted comes out clean.
- Allow the cupcakes to cool before serving.
Notes
Serve warm or at room temperature, with or without whipped cream. Store in an airtight container in the refrigerator for up to a week or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 18g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: pumpkin, cheesecake, cupcakes, dessert, fall recipes
