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Delicious Pumpkin Cheesecake Filled Cupcakes, perfect Thanksgiving dessert

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.
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 2 hours 5 minutes
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.