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Pumpkin Cheesecake Cupcakes Recipe

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This recipe for Pumpkin Cheesecake Cupcakes is from Cocktails to Caramel, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 8 ounce package cream cheese, room temperature
1/2 cup Powdered sugar
2 large eggs plus 5 egg whites
2 teaspoons vanilla extract
1 1/2 cups flour
2 teaspoons pumpkin pie spice
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup pumpkin puree
1 cup granulated sugar
1/2 cup vegetable oil
1 cup light brown sugar
Directions:
Directions:
Place a rack in the lower third of the oven and preheat to 350°. Line a 12 cup muffin pan with baking liners. Using an electric mixer, beat the cream cheese and confectioners’ sugar for 3 minutes. Beat in 1 egg white and 1/2 teaspoon vanilla. In a bowl, whisk the flour, pumpkin pie spice, baking powder and 1/2 teaspoon salt. In another bowl, mix the pumpkin puree, 2 eggs, granulated sugar, oil and 1 teaspoon vanilla. Whisk in the flour mixture. Layer each muffin cup with some of the pumpkin batter, then the cream cheese mixture, then more of the batter. Bake until springy to the touch, 25 minutes. Let cool. Frost with Buttercream Frosting.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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