Cheesecake-Filled Pumpkin Cupcakes

By aarrington

Ingredients

• 1 (8 oz.) pkg. cream cheese, at room temperature
• 1/2 C powdered sugar
• 2 large eggs
• 1 egg white
• 2 tsp. vanilla extract
• 1 1/2 C flour
• 2 tsp. pumpkin pie spice
• 1 1/2 tsp. baking powder
• 3/4 tsp. salt
• 1 C canned pumpkin puree
• 1 C granulated sugar
• 1/2 C vegetable oil
• whipped cream

Details

Servings 12

Preparation

Step 1

Preheat oven to 350°. Using an electric mixer, beat the cream cheese and powdered sugar for 3 minutes. Beat in egg white and 1/2 tsp. vanilla.

In a bowl, whisk the flour, pumpkin pie spice, baking powder and 1/2 tsp. salt. In another bowl, mix the pumpkin puree, 2 eggs, granulated sugar, oil and 1 tsp. 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.

Frost cupcakes with whipped cream.