Once you take a bite of these heavenly cupcakes you’ll find a
nice cheesecake surprise right in the center. I topped them off with my famous
cream cheese frosting (my kids say it’s famous, anyway. haha) and it made these
Pumpkin Cheesecake Cupcakes all the more dreamy.
I ate one cupcake (but wanted five) and slowly savored every
bite. Right after I was finished I grabbed a recipe card and wrote down the
recipe exactly how I made it. Then I popped it right into my “famous recipes”
box because this one is a keeper for sure. I know I’ll be making them again
soon.
Ingredients
CUPCAKES:
- 1 cup all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1 cup pumpkin puree
- ½ cup sugar
- ⅓ cup brown sugar, packed
- ½ cup vegetable oil
- 2 large eggs
CHEESECAKE FILLING:
- 4 ounces cream cheese, at room temperature
- ⅓ cup granulated sugar
- ½ teaspoon pumpkin pie spice
CREAM CHEESE FROSTING:
- 1 (8 ounce) block cream cheese, room temperature
- ½ cup butter, room temperature
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat oven to 350 degrees F. Line a 12-cup muffin tin with paper liners; set aside.
- CHEESECAKE FILLING: In the bowl of an electric mixer fitted with paddle attachment, beat cream cheese, sugar and pumpkin pie spice on medium speed until combined and creamy; set aside.
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full recipe : life-in-the-lofthouse.com