Pumpkin Cheesecake Cupcakes Recipe for Fall

Are you ready for fall? I AM! And this recipe for Pumpkin Cheesecake Cupcakes is the perfect way to celebrate the cooler weather and fun holidays!

I found Strawberry Cheesecake Cupcakes at Sam’s Club earlier this year and they were quite delicious! I tucked the idea in the back of my head so I could re-create them with a different flavor. I don’t enjoy pumpkin but my husband does so, with fall approaching, I chose to try my hand at Pumpkin Cheesecake Cupcakes. After photographing them for this post, I decided to try a cupcake for lunch and now I can’t get enough! It’s a good thing I took the majority of the bake to the office staff at our elementary school!

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Pumpkin Cheesecake Cupcakes Recipe –

Cupcakes –

• 1 box spice cake mix
• 1 (15 ounce) can pure pumpkin puree
• 3 large eggs
• 1/2 cup unsweetened applesauce

Cheesecake –

• 8 ounces cream cheese, softened
• 1/4 cup sugar
• 3 tbsp sour cream
• 1 tsp vanilla
• 1 large egg, room temperature

Frosting –

• 8 oz cream cheese, softened
• 2 tbsp salted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• dash of nutmeg

 

Directions: 

1. Preheat the oven to 350 degrees F.
2. For the cheesecake filling: add softened cream cheese and sugar in a large mixing bowl and beat until smooth.
3. Add the sour cream and vanilla extract and beat until well combined.
4. Finish it off by beating the egg until well combined. Set mixture aside.
5. For the cupcakes: combine all cupcake ingredients in a large bowl at low speed. Once moistened, increase to a medium speed and beat until smooth.
6. Fill cupcake liners by alternating 1 heaping tablespoon of cupcake batter and cheesecake filling until about the liners are about 3/4 full.
7. Bake for 20-22 minutes, or until a toothpick comes out clean.
8. Allow the cupcakes to cool for at least 30 minutes.
9. To make the frosting: beat the cream cheese and butter in a large mixing bowl until smooth.
10. Pour in the powdered sugar and mix until smooth.
11. Add the cinnamon, nutmeg and vanilla extract and mix well.
12. Pipe the cream cheese frosting onto the cooled cupcakes.
13. Top with crystallized ginger, sprinkles or your favorite fall candy!
14. Serve and enjoy!

Enjoy these delicious Pumpkin Cheesecake Cupcakes while you make a Fall Tulle Wreath!