These Pumpkin Cheesecake Cupcakes are amazing!
This is an adapted recipe from the November 2009 issue of Everyday with Rachel Ray.I substituted with 3/4 the amount of flour with whole wheat flour, used light brown sugar and fat free cream cheese.
For the frosting, I mixed butter/sugar into Cool Whip for a quick topping.
Pumpkin Cheesecake Cupcakes
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 12
Ingredients
- Cheese Filling:
- Cream Cheese – 8 ounce package, room temperature
- Egg White – 1
- Vanilla Extract – 1/2 tsp
- Cake:
- Whole Wheat Flour – 1 heaping cup
- Water – 1.5 tbsp
- Baking Powder – 1.5 tsp
- Pumpkin Pie Spice – 2 tsp
- Salt – 1/2 tsp
- Pumpkin Puree – 1 cup
- Eggs – 2
- Light Brown Sugar – 1 cup
- Oil – 1/2 cup
- Vanilla Extract – 1 tsp
- Whipped Frosting:
- Cool Whip – 8 oz tub
- Butter – 1/2 cup, unsalted, softened
- Powdered Sugar – 1 cup
Instructions
- Place a rack in the lower third of the oven and preheat to 350 degrees.
- Line a 12-cup muffin pan with baking liners.
- Using an electric mixer, beat the cream cheese and confectioners’ sugar for 3 minutes. 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 of the batter.
- Bake until springy to the touch, 25 minutes. Let cool.
- Whipped Frosting:
- Using an electric mixer, beat the butter and powdered sugar and slowing add in the Cool Whip until smooth.
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Wondering 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!