It’s fall once again and I’m so happy! Even though it’s been undeniably warm here in Texas so far, I’ve still been putting on my boots and throwing on a scarf whenever I can manage. And even more exciting than the attire is the upcoming Thanksgiving holiday and all the delicious food that comes with it! Turkey, stuffing and cranberry sauce… and who can forget the best part of Thanksgiving – Pumpkin!
These pumpkin cheesecake cupcakes make an incredible dessert option for those who like something a little different from the traditional pumpkin pie. And better yet, you can eat them the day after Thanksgiving while you curl up to the much anticipated (for me, anyway) premier of the new Gilmore Girls mini series on Netflix!! Is everyone as excited as I am? So I’ll be ready with my sugary treats and junk food to celebrate with Lorelai and Rory. Enjoy!
Pumpkin Cheesecake Cupcakes
Makes 18 cupcakes
- 2 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 2 cups pumpkin puree
- 1 cup sugar
- 2/3 cup brown sugar, packed
- 1 cup canola oil
- 4 large eggs
FOR THE FILLING:
- 8 ounces cream cheese at room temperature
- 2/3 cup sugar
- 1 teaspoon pumpkin pie spice
- Preheat oven to 350 degrees F. Line cupcake pan(s) with liners. Set aside.
- In the bowl of an electric mixer fitted with paddle attachment, beat 8oz cream cheese, 2/3c sugar and 1t pumpkin pie spice on medium speed until light and fluffy, approximately 2-3 minutes; set aside.
- In a large bowl, combine 2c flour, 2t pumpkin pie spice, 2t baking powder, 1t cinnamon, 1t baking soda, 1/2t nutmeg and 1/2t salt.
- In a large glass measuring cup or another bowl, whisk together 2c pumpkin puree, 1c white sugar and 2/3c brown sugar, 1c canola oil and 4 eggs.
- Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
- Scoop a spoonful of batter evenly into the cupcake pan. Drop 2 teaspoons cream cheese filling into the center of each cup. Top with remaining batter to completely cover the filling. Place into oven and bake for 15-18 minutes, or until a tester inserted in center comes out clean. Remove from oven and cool completely on a wire rack before frosting.
- 2 cup (4 sticks) salted butter, at room temperature
- 6 cups confectioners’ sugar
- 4 Tablespoons milk
- 4 teaspoons vanilla extract
- 2 teaspoon pumpkin pie spice
- 1 cup graham cracker crumbs
- In bowl of an electric mixer fitted with paddle attachment, beat 2c butter and 6c confectioners’ sugar on medium speed until light and fluffy, approximately 1-2 minutes.
- With mixer on low speed, add 4T milk, 4t vanilla and 2t pumpkin pie spice, beating just until incorporated. Increase speed to medium high and beat until frosting is light and fluffy, approximately 1-2 minutes.
- Frost the cupcakes as desired, garnish with 1c graham cracker crumbs.
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Happy Thanksgiving everyone! I love love love this time of year… time together with family, decorating for Christmas, watching “Elf” a million times – it is just the best. Now, don’t let the name of this recipe fool you, dump cakes are a brilliant invention where you essentially dump everything in the pan and bake. If you’ve never had a dump cake the name can be off-putting, but I promise you will love every bite. This cake is only slightly more complicated than a traditional dump cake in the fact you have to mix a few things to get the pumpkin base. It is, however, INCREDIBLE! The pumpkin with the yellow cake is scrumptious and the graham crackers, pecans and toffee create a buttery crunch on top! Serve it hot with some ice cream (I recommend cinnamon or buttered pecan flavors) and you will just melt.
I serve this at all of my Thanksgivings I go to (and yes, there are many) and it is always the most popular dessert! I love pumpkin, but pumpkin pie is not my favorite. This Pumpkin Dump Cake is way better and a fun and easy twist on a traditional Thanksgiving dessert.
I hope you enjoy this time together with your friends and family as much as I do, make the most of the holidays and the magic of Christmas time!
Okay, so I know I talk a lot about all the different desserts I love… but I have to say, these are by far the BEST dessert I have EVER made. The dark chocolate cupcake is super moist and filled with delicious salted caramel that just makes me want to drool. I am literally in love with this cupcake! If you don’t believe me, try it. I promise you won’t regret the decision.
I made these for a happy hour and people went nuts over them! I made them again for Halloween and I’m pretty sure I caught my husband eating 3 in one day (he refused to share the last one with me, too J). They are that good! I hope you enjoy them as much as I and my friends and family have, they are fabulous, decadent cupcakes!
I have been feeling inspired by the Fall to try out some new Pumpkin recipes. This recipe is originally inspired by my favorite Pumpkin Dump Cake (don’t worry, I’ll be posting that before Thanksgiving). It brings out all my favorite flavors – pumpkin, cinnamon, pecan, nutmeg. It’s tons of yummy goodness! And what better to top off a pumpkin cupcake than a cinnamon cream cheese frosting!
If you’re looking for something to ring in this beautiful Fall weather, this dessert should do the trick!
Two years ago today, I married my best friend and soulmate. We have so much fun together and I wouldn’t change a thing about our marriage. For those of you who are married, you are probably familiar with traditional anniversary gifts. The two year anniversary traditional gift is Cotton. Cotton was not the easiest thing to create a good guy gift, but I had a lot of fun coming up with it. So if you are looking for a good Cotton anniversary gift, I’m happy to share mine. His gift included: (1) a “LOVE” graphic with our wedding date and state we got married in (and live in) printed on cotton and framed (purchased on Etsy); (2) a really nice canvas and leather duffle bag; (3) his favorite cotton dry-fit Nike shirt; (4) some new running socks; and finally (5) cotton candy cupcakes to top off my ultimate Cotton gift! Obviously, I got a little carried away with the cotton theme… but I enjoy putting fun gift packages together.
If you aren’t celebrating a Cotton anniversary soon, well these are also a great October treat to enjoy the Fair season! At least here in Texas, we make a pretty big deal out of our State Fair and our fair foods, and cotton candy is pretty much a staple fair food.
Who doesn’t love Oreos, right?! They are always my go-to indulgence as far as cookies go. A stack of Oreos and a cold glass of milk can make my whole day better! One of my favorite memories from college would be studying for exams with my best friend and eating a box of oreos while we crammed… clearly I’m a nerd since I look back fondly on studying, but it is so true. It was in those late nights that I felt like I learned so much, probably in part to the crazy sugar rush from all of those Oreos!
These cupcakes are light and delicious and, best of all, they have a whole Oreo in the bottom! Need I say more? It’s not an overly sweet cheesecake flavor, which goes really well with the Oreos both crushed and at the bottom (which also makes for a great surprise when you bite into them)! I paired the cupcake with a dark chocolate frosting, I love the combination of the rich dark chocolate and the light fluffy cheesecake.
It’s Fall y’all! That time of year for sweaters, boots and scarves (oh my)! Of course, in Texas it takes much longer to actually feel like Fall… but that doesn’t stop me from pulling out the Fall decor and, of course, starting to bake with all my favorite Fall flavors! So to kick off the Fall season, I introduce these fabulous Dark Chocolate Nutella Cupcakes with a Swiss Meringue Nutella Swirl Frosting (it’s a mouthful, I know). 🙂
I know I talk a lot about my love for various types of sweets, and Nutella is definitely no exception. On our first trip to Europe, my husband and I tried Nutella crepes in Paris, Nutella Gelato in Florence and again in Rome… I just couldn’t get enough! There is something irresistible about that creamy hazelnut-chocolate flavor, it’s just perfect for any dessert. Here’s one of my favorite ways to enjoy Nutella, in a cupcake! I hope you enjoy it as much as I do!