The highlight of these Pumpkin Cream Cheese Cupcakes is the creamy, tangy filling that surprises with each bite, balancing the spiced pumpkin cake’s warmth with a rich, smooth texture. The spices meld perfectly with the pumpkin, while the cream cheese center creates a delightful contrast in both taste and texture. Topped with a hint of crunch from the optional nuts, these cupcakes capture all the flavors of autumn in a single, delicious treat.
Yield: 12 cupcakes
Ingredients
For the Pumpkin Cupcakes:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
For the Topping (optional):
- 1/4 cup chopped pecans or walnuts
- A pinch of cinnamon for dusting
Instructions
- Prepare the Cream Cheese Filling:
- In a medium bowl, combine softened cream cheese, granulated sugar, egg yolk, and vanilla extract. Use a handheld or stand mixer on medium speed until the mixture is smooth and creamy. Set aside.
- Make the Pumpkin Cupcake Batter:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt until well combined.
- In another bowl, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients, stirring just until combined. Be careful not to overmix, as this can make the cupcakes dense.
- Assemble the Cupcakes:
- Spoon a tablespoon of the pumpkin batter into each cupcake liner. Add a teaspoon of the cream cheese filling to the center of each, then cover with another tablespoon of pumpkin batter.
- Optional: Sprinkle chopped nuts on top for added crunch and a touch of cinnamon for extra warmth.
- Bake:
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the pumpkin portion comes out clean (avoid inserting it into the cream cheese filling).
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Serve and Enjoy:
- These cupcakes can be served at room temperature or chilled. Store leftovers in an airtight container in the refrigerator for up to 3 days.
