Go Back
Delicious Pumpkin Cheesecake Filled Cupcakes on a white marble table

Classic Pumpkin Cheesecake Filled Cupcakes

These delightful Classic Pumpkin Cheesecake Filled Cupcakes feature moist pumpkin cupcakes with a creamy cheesecake center, all topped with a luscious cream cheese frosting. Perfect for autumn gatherings or a special treat, they combine the best of pumpkin pie and cheesecake in a single delicious bite.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 2 hours
Servings 12 cupcakes

Equipment

  • Muffin tin
  • Paper liners
  • Large bowl
  • Whisk
  • Medium bowl
  • Wire rack
  • Small paring knife
  • Cupcake corer
  • Spoon
  • Pipe

Ingredients
  

For the Pumpkin Cupcakes:

  • 1 ½ cups All-purpose flour
  • 1 cup Granulated sugar
  • ½ cup Brown sugar packed
  • 2 teaspoons Baking powder
  • 1 teaspoon Baking soda
  • ½ teaspoon Salt
  • 1 teaspoon Ground cinnamon
  • ½ teaspoon Ground nutmeg
  • ½ teaspoon Ground ginger
  • ¼ teaspoon Ground cloves optional
  • 1 cup Canned pumpkin puree not pumpkin pie filling
  • 2 Large eggs
  • ½ cup Vegetable oil or melted unsalted butter
  • ¼ cup Milk

For the Cheesecake Filling:

  • 8 ounces Cream cheese softened
  • ¼ cup Granulated sugar
  • 1 Large egg yolk
  • 1 teaspoon Vanilla extract
  • Salt Pinch of

For the Cream Cheese Frosting (Optional but Highly Recommended):

  • ½ cup Unsalted butter softened
  • 8 ounces Cream cheese softened
  • 3-4 cups Powdered sugar confectioners' sugar
  • 1 teaspoon Vanilla extract
  • Salt Pinch of

Instructions
 

Prepare the Pumpkin Cupcakes:

  • Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  • In a large bowl, whisk together the flour, sugars, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  • In a separate medium bowl, whisk together the pumpkin puree, eggs, oil (or melted butter), and milk until well combined.
  • Pour the wet ingredients into the dry ingredients and mix until just combined, ensuring not to overmix.
  • Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full, then bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cupcakes cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.

Make the Cheesecake Filling:

  • In a medium bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
  • Beat in the egg yolk, vanilla extract, and a pinch of salt until just combined, then set aside.

Fill the Cupcakes:

  • Once the pumpkin cupcakes are completely cooled, use a small paring knife or a cupcake corer to carefully remove a small cone from the center of each cupcake, ensuring not to go all the way through.
  • Spoon or pipe the cheesecake filling into each cavity; you can use the removed cupcake piece to place back on top of the filling, or simply leave it open for frosting.

Prepare and Pipe the Cream Cheese Frosting (Optional):

  • In a large bowl, beat the softened butter and softened cream cheese together until light and fluffy.
  • Gradually add the powdered sugar, one cup at a time, beating until smooth, then stir in the vanilla extract and salt.
  • Once the Pumpkin Cheesecake Filled Cupcakes are filled, pipe or spread a generous dollop of cream cheese frosting on top of each cupcake.

Notes

For best results, ensure your cream cheese and butter are at room temperature for both the filling and frosting. Do not overmix the cupcake batter, as this can lead to tough cupcakes. The frosting is highly recommended for a complete flavor experience.