Screen shot 2014-10-04 at 8.12.08 AM

Pumpkin Cheesecake Cupcakes

Screen shot 2014-10-04 at 8.12.08 AM

One of the things I love most about fall is that the cooler days mean it’s time to start baking again. These cupcakes are a bit labor intensive, but they are totally worth it! They are moist and decadent, with a cheesecake filling and a rich buttercream frosting—and are sure to please!


  • 4 oz. cream cheese, room temp.
  • 1/3 cup organic sugar
  • 1/2 tsp. pumpkin pie spice


  • 1 cup all purpose flour
  • 1 tsp. pumpkin pie spice
  • 1 tsp. baking powder
  • 1/2 tsp. cinnamon
  • 1/2 tsp. baking soda
  • 1/4 tsp. nutmeg
  • 1/4 tsp. salt
  • 1 cup pumpkin pureé
  • 1/2 cup organic sugar
  • 1/3 cup organic brown sugar, packed
  • 1/2 cup non-GMO vegetable oil
  • 2 large eggs


  • 4 large egg whites
  • 1 1/4 cups organic sugar
  • 3 sticks unsalted butter, room temp.
  • 1 tsp. pure vanilla extract
  • 1/4 tsp. pumpkin pie spice

Preheat oven to 350 degrees. Using a standard size cupcake tin, line 12 cups with paper liners. Set aside.

FILLING: In the bowl of an electric mixer with paddle attachment, beat the cream cheese, sugar and pumpkin pie spice on medium speed until light and fluffy, ap- proximately 3 minutes. Transfer to a smaller bowl and set aside.

CUPCAKES: In a large bowl combine flour, pumpkin pie spice, baking powder, cinnamon, baking soda, nutmeg and salt. In a small bowl whisk together the pumpkin pureé, oil, sugars and eggs. Pour over the dry ingredients and stir together until moist.

Scoop a spoonful of the batter into each lined cupcake tin. Drop 2 teaspoons cream cheese filling into the center of each cupcake. Top each with more batter to completely cover the filling.

Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely before frosting.

FROSTING: In a double boiler or heat safe bowl set over a sauce pan of simmering water, combine the egg whites and sugar.

Whisking constantly, cook until the sugar has dissolved and the mixture is warm to the touch, about 160 degrees.

Pour the mixture into the bowl of your mixer with the whisk attachment. Beat on high speed until stiff peaks appear and the mixture has cooled, approximately 6 minutes.

Switch to the paddle attachment, and with the mixer on low speed add butter, several tablespoons at a time, beating well each time. When all butter is added, beat in the vanilla and pumpkin pie spice. Beat until smooth, about 3-5 minutes more.

Use a small off-set spatula or a pastry bag with a decorative tip to frost the cupcakes.

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