Hey bakers, are you tlookingt for delicious and mouth-watering cupcake recipes? I’m glad to see you here because today I’m going to share a delicious Pumpkin Cheesecake Cupcakes recipe which is amazing. I have tried this Pumpkin Cheesecake recipe many times, it is amazing and I am sure you will love it too.
How to make Pumpkin cheesecake cupcake Recipe : Pumpkin cheesecake cupcake recipe
Table of Contents
Best Pumpkin cheesecake cupcake recipe
![Best Pumpkin cheesecake cupcake Recipe Just In 35 Min - 101% Testy 1 Pumpkin cheesecake cupcake recipe](https://northcuisine.com/wp-content/uploads/2024/01/IMG_1559-300x230.jpeg?v=1706550991)
A pumpkin cheesecake cupcake is a delightful dessert that combines the rich flavors of pumpkin and creamy cheesecake in a single, indulgent treat. It typically features a spiced pumpkin cake base topped with a layer of luscious cheesecake and is often enjoyed during the fall season. If you are ready to make this amazing recipe, read the instructions below before making it.
![Best Pumpkin cheesecake cupcake Recipe Just In 35 Min - 101% Testy 5 Pumpkin cheesecake cupcake recipe](https://northcuisine.com/wp-content/uploads/2024/01/IMG_1559-768x593.jpeg?v=1706550991)
Best Pumpkin cheesecake cupcake Recipe Just In 35 Min – 101% Testy
Ingredients
Muffin
Cream cheese swirl
Instructions
Preheat the oven
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Preheat your oven to 375°F (190°C). Line a muffin tin with cupcake liners.
Prepare pumpkin cheesecake batter
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In a medium-sized bowl, whisk together the flour, baking soda, pumpkin spice, and salt. Set aside.
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In a large bowl, mix the pumpkin puree, granulated sugar, and brown sugar until well combined.
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Add the vanilla extract, oil and eggs to the mixture and mix until well combined.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Prepare the cheesecake filling
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In a separate bowl, prepare the cheesecake filling. Beat together the cream cheese, sugar, vanilla extract, and egg until smooth and creamy.
Fill cupcake liner and bake
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Fill each cupcake liner with a spoonful of the pumpkin batter, then add a dollop of the cheesecake mixture on top.
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Add cream cheese filling to each cupcake. Use a toothpick to swirl the pumpkin and cheesecake layers together.
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Bake
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Serve
- Amount Per Serving
- Calories 347kcal
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 5.1g26%
- Cholesterol 53mg18%
- Sodium 219mg10%
- Total Carbohydrate 50g17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.