Cheesecake Filled Pumpkin Cupcakes

By á-2304

Ingredients

• 8 ounces cream cheese
• 1/2 cup powdered sugar
• 2 eggs, plus 5 egg whites
• 2 tsp. vanilla extract
• 1 1/2 cups flour
• 2 tsp. pumpkin pie spice
• 1 1/2 tsp baking powder
• 3/4 tsp. salt
• 1 cup canned pumpkin puree
• 1 cup sugar
• 1/2 cup vegetable oil
• 1 cup light brown sugar
• simmering water
• 3 sticks butter, cut into tablespoon-size pieces and chilled

Preparation

Step 1

Place a rack in the lower third of the oven and preheat to 350. Line a 12 cup muffin pan with baking lines. Using an electric mixer, beat the cream cheese and powdered sugar for three minutes. Beat in 1 egg white and 1/2 teaspoon vanilla.

In a bowl, whisk the flour, pumpking pie spice, baking powder and 1/2 teaspoon salt. In another bowl, mix the pumpkin puree, 2 eggs, sugar, oil and one teaspoon vanilla. Whisk in the flour mixture.

Layer each muffing cup with some of the pumpkin batter, then the cream cheese mixture, then more of the batter. Bake until springy to touch, 25 minutes. Let cool.

Using the electric mixer, beat the brown sugar, remaining 4 egg whites and remaining 1/4 teaspoon salt. Fill a medium saucepan with enough simmering water to reach a depth of one inch; place the mixing bowl on top. Whisk the mixture until it registers 160 on an instant read thermometer.

Transfer the bowl back to the mixxer and beat at high speed ntil fluffy; lower the speed and beat to room temperature, about 5 minutes. Add the butter, one tablespoon at a time, then beat at high speed for 5 minutes. Beat in the remaining 1/2 teaspoon vanilla.

Transfer the frosting to a pastry bag; pipe large rosettes on top of the cupcakes.