Best Pumpkin cheesecake cupcake Recipe Just In 35 Min – 101% Testy

Preheat the oven

1. Preheat your oven to 375°F (190°C). Line a muffin tin with cupcake liners.

Prepare pumpkin cheesecake batter

1. In a medium-sized bowl, whisk together the flour, baking soda, pumpkin spice, and salt. Set aside.

   

2. In a large bowl, mix the pumpkin puree, granulated sugar, and brown sugar until well combined.

   

3. Add the vanilla extract, oil and eggs to the mixture and mix until well combined.

   

4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

   

Prepare the cheesecake filling

1. 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

1. Fill each cupcake liner with a spoonful of the pumpkin batter, then add a dollop of the cheesecake mixture on top.

   

2. Add cream cheese filling to each cupcake. Use a toothpick to swirl the pumpkin and cheesecake layers together.

   

3. 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

1. Once cooled, top each cupcake with a dollop of whipped cream and a sprinkle of ground cinnamon.

   Serve and enjoy these delicious Pumpkin Cheesecake Cupcakes as a delightful fall treat!