Perfect Pumpkin Cheesecake Cupcakes

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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

From DamnDelicious

Makes 18 cupcakes

Ingredients:

  • 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

Instructions:

  1. Preheat oven to 350 degrees F. Line cupcake pan(s) with liners. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
  6. 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.

Vanilla-Pumpkin Buttercream

Ingredients:

  • 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

Instructions:

  1. 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.
  2. 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.
  3. Frost the cupcakes as desired, garnish with 1c graham cracker crumbs.

Don’t forget to follow me on Pinterest, Instagram and Twitter – @sugarbbaking.

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Happy Baking!

-SugarB

 

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Pumpkin Dump Cake

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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.Pumpkin Dump Cake-1915

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!

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Heavenly Pumpkin Pecan Cupcakes with Cinnamon Cream Cheese Frosting

Pumpkin Pecan Cupcakes-1

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!

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Chocolate Pumpkin Cupcakes with Pumpkin Buttercream

Chocolate Pumpkin Cupcakes-1

Nothing says Fall like Pumpkin.  I love the smell of pumpkin sweets in the air, I even bought an air freshener for the house so I can soak in the wonderful aroma of the season! There is something about the Fall that makes me want to curl up with a delicious pumpkin dessert and binge watch Gilmore Girls from start to finish. I don’t know why… maybe it’s that Lorelai and Rory loved this time of year as much as I do, or maybe I’m just looking for an excuse to watch that show for the hundredth time.

Anyhow, I think there is something about that Pumpkin flavor evokes the wonderful memories that come with this time of year. Time together with family, the leaves changing, the chill in the air… it’s the perfect time of year. For my first pumpkin recipe, I wanted to try something new. I’ve seen a few chocolate pumpkin recipes out there and it almost sounds too good to be true; I mean, chocolate AND pumpkin all in one little cupcake… the idea gives me goose bumps! But, I’m happy to report, it is possible and it is SO delicious!

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