Pumpkin Cheesecake Filled Cupcakes: 5 Easy Steps

Why Make This Recipe

You will love these Pumpkin Cheesecake Filled Cupcakes for many reasons. First, they have an amazing mix of rich, spiced pumpkin cake and creamy, tangy cheesecake. They are perfect for fall parties or Thanksgiving. These cupcakes look fancy but are easy to make, even for new bakers. You can also change them to fit your taste.

How to Make Pumpkin Cheesecake Filled Cupcakes

Making these cupcakes is fun and simple. You will bake pumpkin cupcakes, make a creamy cheesecake filling, and then frost them. Each step is easy to follow.

Ingredients of Pumpkin Cheesecake Filled Cupcakes

For the Pumpkin Cupcakes:

• Dry Ingredients: 1 ½ cups all-purpose flour, 1 cup granulated sugar, ½ cup brown sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt, 2 teaspoons pumpkin pie spice (cinnamon, nutmeg, ginger, cloves).
• Wet Ingredients: 1 cup canned pumpkin puree (not pie filling), 2 large eggs, ½ cup vegetable oil, ¼ cup milk, 1 teaspoon vanilla extract.

For the Creamy Cheesecake Filling:

• Dairy: 8 ounces cream cheese (full fat, softened), ¼ cup sour cream.
• Sweeteners & Flavor: ¼ cup granulated sugar, 1 teaspoon vanilla extract.
• Binder: 1 egg yolk.

For the Fluffy Cream Cheese Frosting:

• Dairy: 8 ounces cream cheese (full fat, softened), ½ cup unsalted butter (softened).
• Sweetener & Flavor: 3 cups powdered sugar, 1 teaspoon vanilla extract.
• Optional: A pinch of salt.

Directions of Pumpkin Cheesecake Filled Cupcakes

Preparing the Perfect Pumpkin Cupcakes:

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Line muffin tins with paper liners.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice.
3. Mix Wet Ingredients: In a separate bowl, whisk the pumpkin puree, eggs, oil, milk, and vanilla extract until well combined.
4. Combine & Fill: Gently fold the wet ingredients into the dry ingredients. Mix until just combined. Do not overmix. Fill cupcake liners about two-thirds full.
5. Bake to Perfection: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.

Crafting the Dreamy Cheesecake Filling:

1. Soften & Cream: In a medium bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
2. Add Flavor: Mix in the sour cream, vanilla extract, and egg yolk until just combined.
3. Chill Time: Transfer the filling to a piping bag or cover it and chill in the refrigerator while the cupcakes cool.

Filling Your Pumpkin Cheesecake Filled Cupcakes:

1. Core the Cupcakes: Use a cupcake corer, a small paring knife, or a spoon to create a hole in the center of each cooled cupcake.
2. Pipe the Filling: Pipe the chilled cheesecake filling into each cupcake hole. Fill almost to the top.

Whipping Up the Luscious Cream Cheese Frosting:

1. Cream Butter & Cheese: In a large bowl, beat the softened butter and cream cheese together until light and fluffy.
2. Gradually Add Sugar: Slowly add the powdered sugar, a cup at a time, beating until smooth.
3. Finish with Vanilla: Beat in the vanilla extract until the frosting is light and airy. Add a pinch of salt if using.
4. Frost Away: Pipe or spread the frosting onto each filled cupcake.

How to Serve Pumpkin Cheesecake Filled Cupcakes

Garnish your cupcakes with a sprinkle of cinnamon, pumpkin pie spice, or a small gingersnap cookie. Serve them with a warm mug of coffee, spiced chai tea, or a pumpkin spice latte.

How to Store Pumpkin Cheesecake Filled Cupcakes

Store these cupcakes in an airtight container in the refrigerator for up to 3-4 days. This is because they have cream cheese in both the filling and frosting. Let them sit at room temperature for 15-20 minutes before eating for the best taste.

Tips to Make Pumpkin Cheesecake Filled Cupcakes

• Room Temperature Ingredients are Key: Make sure cream cheese, butter, and eggs are at room temperature. This helps make a smooth batter and frosting.
• Do Not Overmix: Mixing cupcake batter too much can make the cupcakes tough. Mix just until everything is combined.
• Cool Completely: Always let cupcakes cool completely before coring, filling, and frosting. If they are warm, the filling and frosting will melt.
• Canned Pumpkin vs. Pie Filling: Use 100% pure canned pumpkin. Do not use pumpkin pie filling, which already has spices and sugar.
• Storage Savvy: Store your cupcakes properly to keep them fresh.

Variation

• Chocolate Swirl: Drizzle melted chocolate or add chocolate chips to the cheesecake filling.
• Pecan Crunch: Top the frosting with toasted chopped pecans or candied pecans.
• Salted Caramel Drizzle: Drizzle salted caramel sauce over the frosting for more flavor.
• Gluten-Free Option: Use a gluten-free all-purpose flour blend for the cupcakes if needed.

FAQs

Q: Can I make the Pumpkin Cheesecake Filled Cupcakes ahead of time?

A: Yes, you can. Bake the cupcakes a day before and keep them at room temperature. You can also make the cheesecake filling a day before and keep it in the refrigerator. Assemble and frost them on the day you plan to serve them for the best flavor.

Q: What’s the best way to store leftover Pumpkin Cheesecake Filled Cupcakes?

A: Store these cupcakes in an airtight container in the refrigerator for up to 3-4 days. This is because of the cream cheese filling and frosting. Let them sit at room temperature for about 15-20 minutes before serving.

Q: My cream cheese frosting isn’t stiff enough. What went wrong?

A: This often happens if your butter or cream cheese was too warm, or if you did not use enough powdered sugar. Try chilling the frosting for 15-20 minutes. Then, whip it again. You can also add more powdered sugar, one tablespoon at a time, until it reaches the thickness you want.

Classic Pumpkin Cheesecake Filled Cupcakes

Indulge in these delightful pumpkin cupcakes, secretly filled with a creamy cheesecake center and topped with a luscious cream cheese frosting, perfect for any autumn gathering.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 20 minutes mins

Total Time 2 hours hrs 5 minutes mins

Servings 12 cupcakes

Calories 400 kcal

Equipment

• Muffin tins
• Paper liners
• Large mixing bowls
• Whisk
• Electric mixer
• Toothpick
• Wire rack
• Piping bag
• Cupcake corer (or small paring knife/spoon)

Ingredients

  

For the Pumpkin Cupcakes:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons pumpkin pie spice cinnamon, nutmeg, ginger, cloves
• 1 cup canned pumpkin puree not pie filling
• 2 large eggs
• ½ cup vegetable oil
• ¼ cup milk
• 1 teaspoon vanilla extract

For the Creamy Cheesecake Filling:

• 8 ounces cream cheese full fat, softened
• ¼ cup sour cream
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 egg yolk

For the Fluffy Cream Cheese Frosting:

• 8 ounces cream cheese full fat, softened
• ½ cup unsalted butter softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• salt Optional: A pinch of salt

Instructions

 

Prepare the Perfect Pumpkin Cupcakes:

• Preheat your oven to 350°F (175°C) and line muffin tins with paper liners.
• In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice.
• In a separate bowl, whisk the pumpkin puree, eggs, oil, milk, and vanilla extract until well combined.
• Gently fold the wet ingredients into the dry ingredients, mixing until just combined, and then fill cupcake liners about two-thirds full.
• Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean, then cool completely on a wire rack.

Craft the Dreamy Cheesecake Filling:

• In a medium bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
• Mix in the sour cream, vanilla extract, and egg yolk until just combined.
• Transfer the filling to a piping bag or cover it and chill in the refrigerator while the cupcakes cool.

Fill Your Pumpkin Cheesecake Filled Cupcakes:

• Use a cupcake corer, a small paring knife, or a spoon to create a hole in the center of each cooled cupcake.
• Pipe the chilled cheesecake filling into each cupcake hole, filling almost to the top.

Whip Up the Luscious Cream Cheese Frosting:

• In a large bowl, beat the softened butter and cream cheese together until light and fluffy.
• Slowly add the powdered sugar, a cup at a time, beating until smooth.
• Beat in the vanilla extract until the frosting is light and airy; add a pinch of salt if using.
• Pipe or spread the frosting onto each filled cupcake.

Notes

Do not overmix the cupcake batter to ensure a tender crumb. Ensure cupcakes are completely cooled before coring and filling to prevent crumbling. Chilling the cheesecake filling makes it easier to pipe.