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Pumpkin Cheesecake Cupcakes


  • Author: Jennie Graham
  • Total Time: 45 minutes
  • Yield: 3 days ahead and store covered at room temperature. make the frosting and frost them the day of serving 1x

Description

Delicious fall-inspired pumpkin cupcakes topped with creamy cheesecake frosting, perfect for autumn celebrations and holiday gatherings.


Ingredients

Scale
  • 1½ cups all-purpose flour
  • 1 cup canned pumpkin puree
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • 2 large eggs
  • 8 oz cream cheese (softened)
  • ½ cup unsalted butter (softened)
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 1 tsp vanilla extract
  • 1 cup powdered sugar

Instructions

  1. Prepare: Preheat oven to 350°F (175°C) and line cupcake tin with paper liners
  2. Mix dry ingredients: Whisk together flour, sugars, cinnamon, nutmeg, and pinch of salt in large bowl
  3. Combine wet ingredients: Mix pumpkin puree, eggs, melted butter, and vanilla until completely smooth
  4. Combine mixtures: Gently fold wet ingredients into dry ingredients until just mixed, avoid overmixing
  5. Fill and bake: Fill liners two-thirds full, bake 20-25 minutes until toothpick comes out clean
  6. Cool completely: Allow cupcakes to cool completely before frosting to prevent melting
  7. Make frosting: Beat softened cream cheese with powdered sugar until creamy and smooth
  8. Frost and serve: Pipe or spread frosting onto cooled cupcakes as desired

Notes

  • Use room temperature cream cheese and butter for the smoothest frosting texture without lumps or grittiness
  • Don’t overmix the batter once you add wet to dry ingredients – this keeps cupcakes tender and prevents tough texture
  • Cool cupcakes completely on wire rack before frosting to prevent the cream cheese from melting and sliding off
  • Store unfrosted cupcakes covered at room temperature and frost just before serving for best texture and appearance
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 285 calories
  • Sugar: 28g
  • Sodium: 180mg
  • Fat: 14g
  • Saturated Fat: 9g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 65mg

Keywords: pumpkin cheesecake cupcakes, fall desserts, autumn treats, pumpkin spice, cream cheese frosting, holiday baking