During the holiday season, I find myself making a lot of cupcakes for potlucks, especially for my husband’s office. These Pumpkin Cheesecake Cupcakes are hands down an office-wide favorite. Other favorites I tend to make are Bubblegum Cupcakes, Cinnamon Roll Cupcakes, or Gooey Caramel Apple Cupcakes.
My husband’s office has a big fundraiser every year during the holidays for the Coats for Kids program. They basically have a dessert auction. My husband and other people at work bring in boxes of homemade treats and everyone bids on them. This post contains affiliate links.
These Pumpkin Cheesecake Cupcakes have become world famous at my husband’s office. My husband starts the rumors that the cupcakes have arrived, and people run down to start bidding on them. There are actual bidding wars for these cupcakes!
How do you make Pumpkin Cheesecake Cupcakes?
They are a basic pumpkin cupcake with a hidden vanilla cheesecake center. When they’re cool, I top them in a cream cheese buttercream frosting.
I have a set of three different scoops for all kinds of things from cupcakes to ice cream, and I use them all the time when I’m baking.
For these Pumpkin Cheesecake Cupcakes, I use the small and medium scoops. I use the medium scoop to add a layer of pumpkin batter, then a small scoop of the cheesecake batter, and then, one more medium scoop over the top of that. It fills the cupcake liners about 3/4 full by doing this method, and they come out just perfect.
Sometimes I get the cheesecake batter not completely center, so it ends up a little on the side. That is totally not a big deal if that happens to you. The cupcakes still come out just fine.
My husband does not have a sweet tooth. I know it’s hard to believe, but surprisingly, he usually skips the desserts. However, if he gets his hands on these Pumpkin Cheesecake Cupcakes, he can devour half batch by himself.
What’s the best frosting for Pumpkin Cheesecake Cupcakes?
I’ve included my recipe for Cream Cheese Buttercream Frosting in this recipe. I have tried straight vanilla buttercream, but the cream cheese frosting is hands down the best flavor for these cupcakes. I used to worry the cream cheese frosting might be too much cream cheese for this recipe, since the cupcakes already had cheesecake butter. But, it’s not.
You are going to love how perfect this frosting goes with the cupcakes. The whole thing is just perfection.
When the frosting is ready, I use an extra large star tip to frost the cupcakes in swirls. Next, I stand the frosting bag up in a large cup and fill it with about half the frosting. That amount usually does about half the cupcakes. Then, I refill with the rest of the frosting and finish the cupcakes.
I put the cupcakes in the fridge so that frosting will stay nice until it’s time to deliver them to my husband or serve them at the dinner.
And, this cream cheese buttercream frosting is also perfect for so many other desserts. I had a bit leftover from this recipe and used it on banana cookies and turned them into banana moon pies.
Can you make Pumpkin Cheesecake Cupcakes ahead of time?
Yes! You can make them a couple days ahead of time as long as you can refrigerate them because of the cream cheese. I usually make them the day before, frost them, and put them in the fridge until it’s time. But, I have made them a couple days ahead, refrigerated them, and then frosted them the night before.
More Cupcake Recipes
- Cheesecake Banana Cupcakes
- Happy New Year Ball Drop Cupcakes
- Candy Cane OREO Cupcakes
- Chocolate Bourbon Pecan Pie Cupcakes
- Smores Cupcakes
You cannot go wrong with these Pumpkin Cheesecake Cupcakes for part of your holiday dessert table.
- 1/2 cup white sugar
- 8 oz cream cheese, softened
- 1 egg white
- 1/2 tsp vanilla
Pumpkin Cupcake Batter:
- 2 eggs + 1 egg yolk (leftover yolk from cheesecake batter)
- 1/2 cup oil
- 1 cup white sugar
- 1 cup brown sugar
- 1 tsp vanilla
- 15 oz can pumpkin puree
- 2 cups flour
- 1 1/2 tsp baking powder
- 2 heaping tsp pumpkin pie spice
- 1/2 tsp salt
Cream Cheese Frosting:
- 1/2 cup of butter (1 stick), slightly softened
- 8 oz cream cheese, softened
- 3-4 cups of powdered sugar
- 2-5 tablespoons whipping cream
- 1 tsp vanilla
- Cream together the sugar and cheesecake until smooth.
- Add the egg white and vanilla and mix until well combined.
- Set aside and make pumpkin cupcake batter.
- Preheat oven to 350 F degrees.
- In separate medium-sized bowl combine mix flour, baking powder, pumpkin pie spice, and salt. Set aside.
- In large mixing bowl combine eggs, oil, both sugars, vanilla, and pumpkin and combine until well mixed.
- Gradually add in dry ingredients to the wet ingredients and mix until smooth.
- In cupcake liners layer pumpkin batter, then cheesecake batter, then pumpkin batter.
- Tap the cupcake tins on the counter to smooth out the layers.
- Bake 18-20 minutes, until
- Let them cool completely before frosting with cream cheese frosting.
- Cream the butter and cream cheese together until smooth.
- Add the vanilla.
- Add the powdered sugar 1 cup at a time.
- Scrape the bowl down after each cup and add a tablespoon of whipping cream, as needed.
- When it reaches soft peak consistency, beat for another 2-3 minutes on high to make it light and fluffy.
- Transfer to a frosting bag with a large cupcake star tip and pipe swirls onto each cupcake.
You cannot insert a toothpick to make sure the cupcakes are done due to the cheesecake center. So, just check to make sure the tops of the cupcakes are springy before removing from the oven.
Make sure the cupcakes are completely cool before frosting. I will pop them in the fridge for about an hour before frosting.