These Pumpkin Cheesecake Cupcakes are amazing! A creamy cheesecake filling is baked inside whole wheat pumpkin cupcakes, then topped with a quick whipped frosting.
These Pumpkin Cheesecake Cupcakes are amazing! Each one hides a creamy cheesecake center.
The recipe
Place a rack in the lower third of the oven and preheat to 350°F.
Line a 12-cup muffin pan with baking liners.
Using an electric mixer, beat the cream cheese and confectioners’ sugar for . Beat in 1 egg white and 1/2 teaspoon vanilla.
In a bowl, whisk the flour, pumpkin pie spice, baking powder and 1/2 teaspoon salt.
In another bowl, mix the pumpkin puree, 2 eggs, granulated sugar, oil, water and 1 teaspoon vanilla. Whisk in the flour mixture.
Layer each muffin cup with some of the pumpkin batter, then the cream cheese mixture, then more batter.
Bake until springy to the touch, . Let cool.
Whipped Frosting:
Using an electric mixer, beat the butter and powdered sugar, then slowly add the Cool Whip and beat until smooth.
* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
1g protein per 100 calories
Treat yourself
Nutrition is an estimate per serving, calculated from USDA ingredient data and will vary with brands and portions. Optional items not included: confectioners' sugar in the filling (optional); granulated sugar (optional). Assumes a heaping cup of whole wheat flour is about 130 g, packed light brown sugar, and canola oil. Use it as a guide, not medical advice.
Step 1 of 9
Place a rack in the lower third of the oven and preheat to 350°F.
Step 2 of 9
Line a 12-cup muffin pan with baking liners.
Step 3 of 9
Using an electric mixer, beat the cream cheese and confectioners’ sugar for . Beat in 1 egg white and 1/2 teaspoon vanilla.
Step 4 of 9
In a bowl, whisk the flour, pumpkin pie spice, baking powder and 1/2 teaspoon salt.
Step 5 of 9
In another bowl, mix the pumpkin puree, 2 eggs, granulated sugar, oil, water and 1 teaspoon vanilla. Whisk in the flour mixture.
Step 6 of 9
Layer each muffin cup with some of the pumpkin batter, then the cream cheese mixture, then more batter.
Step 7 of 9
Bake until springy to the touch, . Let cool.
Step 8 of 9
Whipped Frosting:
Step 9 of 9
Using an electric mixer, beat the butter and powdered sugar, then slowly add the Cool Whip and beat until smooth.
Behind the recipe
This recipe is adapted from the November 2009 issue of Everyday with Rachael Ray. I substituted 3/4 of the flour with whole wheat flour and used light brown sugar and fat-free cream cheese.
For the frosting, I mixed butter and sugar into Cool Whip for a quick topping.
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Questions & comments 2
Leave a commentWondering if these would be good made a day before serving? If so, would you keep them refrigerated or room temp?
Hi Amy! Yes, definitely can be made the night before and I would refrigerate them. Let me know how you like them 🙂 Have a great Thanksgiving!