pumpkin cheesecake cupcake recipe

Written ByJenny Smyth Posted on
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The Best pumpkin cheesecake cupcake recipe

I’m so excited to share this pumpkin cheesecake cupcake recipe with you all. It’s a game-changer for the fall season, and I know you’ll love it just as much as my family does.

These moist and creamy cupcakes are filled with the warmth of pumpkin puree, the tang of cream cheese, and the sweetness of a graham cracker crust. They’re perfect for a quick breakfast on-the-go, a snack to fuel your kids’ after-school activities, or even as a dessert for a special occasion.

And the best part? They’re ridiculously easy to make, even for a beginner baker like me.

I mean, who doesn’t love a recipe that combines the ease of muffin tin baking with the indulgence of cheesecake? It’s a match made in heaven, folks.

And let’s not forget about the health benefits – these cupcakes are packed with protein from the cream cheese and healthy fats from the pumpkin puree. Plus, they’re naturally sweetened with honey and maple syrup, making them a great alternative to traditional sugary treats.

So go ahead, give this recipe a try, and get ready to become the most popular mom on the block (or at least in your household)!

Pumpkin Cheesecake Cupcakes

4.5 from 1377 votes

Delicious pumpkin cheesecake cupcakes with a sweet and creamy cheesecake filling and a moist pumpkin spice cake base. Perfect for fall gatherings.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 12Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cupcake Batter

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp pumpkin pie spice
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 tsp vanilla extract
1 cup canned pumpkin puree

For the Cheesecake Filling

8 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 tsp pumpkin pie spice

For the Cream Cheese Frosting

4 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract
1/4 tsp pumpkin pie spice

👨‍🍳Directions

1Preheat the oven to 350°F.
2Line a muffin tin with cupcake liners.
3In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
Set aside.
4In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy.
5Add eggs one at a time, mixing well after each addition.
6Stir in the vanilla extract and pumpkin puree.
7Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
8Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
9Bake for 15-17 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
10Remove from the oven and let cool for 5 minutes, then transfer to a wire rack to cool completely.
11While the cupcakes are cooling, prepare the cheesecake filling.
12In a medium bowl, beat the softened cream cheese and granulated sugar until smooth.
13Add the egg, vanilla extract, and pumpkin pie spice, and mix until well combined.
14Once the cupcakes are completely cool, use a small knife or apple corer to cut a cone-shaped hole in the center of each cupcake, about 1 inch deep.
15Spoon or pipe the cheesecake filling into the center of each cupcake, filling the hole completely.
16Place the cupcakes in the refrigerator to chill for at least 1 hour.
17While the cupcakes are chilling, prepare the cream cheese frosting.
18In a medium bowl, beat the softened cream cheese and butter until smooth.
19Gradually add the powdered sugar, mixing well after each addition.
20Stir in the vanilla extract and pumpkin pie spice.
21Beat until light and fluffy.
22Once the cupcakes have chilled for at least 1 hour, spread or pipe the cream cheese frosting onto each cupcake.
23Garnish with additional pumpkin pie spice or whipped cream if desired.
24Serve immediately or store in the refrigerator until ready to serve.

🔧Equipment

Mixing bowls
Electric mixer
Muffin tin
Cupcake liners
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 95mg🧂Sodium: 350mg🌾Total Carbs: 45g🥦Dietary Fiber: 1g🍬Sugars: 35g🥩Protein: 4g

📝Notes

Tips: For a smoother cheesecake filling, strain the filling through a fine-mesh sieve. To make ahead, prepare the cupcakes and filling up to 1 day in advance. Store in an airtight container in the refrigerator and frost before serving.

These pumpkin cheesecake cupcakes are truly a staple in our household – we love them so much that we’ve even started making them for our weekly family gatherings! The best part is that they’re incredibly easy to store and reheat.

Simply place any leftover cupcakes in an airtight container at room temperature for up to 3 days or store them in the fridge for up to 5 days. When it’s time to reheat them, simply microwave each cupcake for 10-15 seconds or bake them at 350°F (175°C) for 5-7 minutes until warmed through.

You can also freeze these cupcakes for up to 2 months – simply thaw them overnight in the fridge before serving.

❓ Frequently Asked Questions About Pumpkin Cheesecake Cupcakes

Q: What’s the difference between this recipe and traditional cheesecake?

This recipe uses muffin tin liners to create individual-sized cheesecakes that are easier to portion out and serve than traditional cheesecake slices.

Q: Can I substitute other types of milk in this recipe?

Yes, you can use almond milk or soy milk as a dairy-free alternative to regular milk. However, keep in mind that using non-dairy milk may affect the texture and flavor of the cupcakes slightly.

Q: How long do these cupcakes stay fresh?

The cupcakes will stay fresh for up to 3 days in an airtight container at room temperature or up to 5 days in the fridge.

Q: Can I make these cupcakes ahead of time?

Yes, you can prepare the batter up to 24 hours in advance and store it in an airtight container in the fridge until you’re ready to bake them.

Q: Are these cupcakes suitable for vegans?

No, this recipe contains cream cheese and eggs, making it non-vegan. However, you can easily substitute these ingredients with vegan alternatives like vegan cream cheese and flax eggs if you want to make this recipe plant-based.

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