For Will's family Thanksmas party I wanted to make a decadent dessert and settled on a pumpkin cheesecake. I knew that I wouldn't have time for the cheesecake to chill, so I thought making cupcakes would be better!
(Here's a sneak peek of the finished product!)
These cupcakes have a delicious cheesecake filling. To make it, I combined:
- 4 oz cream cheese, softened
- 1/3 cup granulated white sugar
- 1/2 tsp pumpkin pie spice
Already smells amazing!
For the dry ingredients, I mixed:
- 1 cup all purpose flour
- 1 tsp pumpkin pie spice
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp nutmeg
- 1/4 tsp salt
In another bowl, I added the wet ingredients together, which included:
- 1 cup pumpkin puree
- 1/2 cup granulated white sugar
- 1/3 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
I whisked the wet ingredients together...
... and poured it into the mixed dry ingredients.
I gently folded the batter until moist.
In a paper lined muffin tin, I used my cookie scoop and added about 1-2 tbsp of batter.
Then I added 1-2 tsp of the cream cheese filling.
I scooped just a tad more into the cupcakes to cover the cheesecake filling.
I baked the cupcakes in a 350 degree oven for 18 minutes.
While they were hanging out in the oven, I made the vanilla buttercream frosting.
In a large bowl, I added 1 cup (2 sticks) of softened unsalted butter and then sifted in 3 cups of powdered sugar.
I blended the cream cheese and sugar for about 2 minutes until light & fluffy.
I then poured in a mix of 2 tbsp milk. 1 tsp vanilla extract, & 1 tsp pumpkin pie spice.
Perfect!
Cupcakes are all done!
I frosted the cupcakes and sprinkled graham cracker crumbs on top. I used about 1/2 cup of graham cracker crumbs.
They were amazing!
>> If you end up making this for dessert, tag me in an Instagram post -- @marriedtodavis or #marriedtodavis
