Autumn | Fall | Recipe. Dessert

Cheesecake-Filled Pumpkin Cupcakes

These aren’t really Moldy Cupcakes, but they were the night of my Girls Gothtail Party. They are really wonderful Cheesecake-Filled Pumpkin Cupcakes. I found the recipe in my Everyday With Rachael Ray Magazine. The cupcakes are great, but the icing sounded very complicated, so I found a simple cream cheese icing recipe. They were delicious and a hit that night.

I am participating in Foodie Friday at Designs by Gollum. Stop by her blog for more wonderful recipes!


I have included the recipe below, but keep in mind this is the full recipe with the icing. Ingredients listed also include the icing. I did not make this icing. When you read the instructions you will understand why.


Ingredients:
One 8-ounce package cream cheese, at room temperature
1/2 cup confectioners’ sugar
2 large eggs, plus 5 large egg whites
2 teaspoons pure vanilla extract
1 1/2 cups flour
2 teaspoons pumpkin pie spice
1 1/2 teaspoons baking powder
3/4 teaspoons salt
1 cup canned pumpkin puree
1 cup granulated sugar
1/2 cup vegetable oil
1 cup light brown sugar
Simmering water
3 sticks (12 ounces) unsalted butter, cut into tablespoon-size pieces and chilled
Directions:
Place a rack in the lower third of the oven and preheat to 350°. Line a 12-cup muffin pan with baking liners. Using an electric mixer, beat the cream cheese and confectioners’ sugar for 3 minutes. Beat in 1 egg white and 1/2 teaspoon vanilla.
In a bowl, whisk the flour, pumpkin pie spice, baking powder and 1/2 teaspoon salt. In another bowl, mix the pumpkin puree, 2 eggs, granulated sugar, oil and 1 teaspoon 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.
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 1 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 mixer and beat at high speed until fluffy; lower the speed and beat to room temperature, about 5 minutes. Add the butter, 1 tablespoon at a time, then beat at high speed for 5 minutes. Beat in the remaining 1/2 teaspoon vanilla. 6. Transfer the frosting to a pastry bag; pipe large rosettes on top of the cupcakes.

This is the Cream Cheese Frosting that I made – very good!
I made two changes based on the reviews. I only used one package of cream cheese and 1/4 butter.
Ingredients
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract

Directions
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use.

Susan B

Susan B

Hi, I’m Susan! Thanks for stopping by Oh My! Creative. I like to have fun, make fun things…you know, create stuff! I love DIY, decorating and design and like any girl…shopping and lunch!
Susan B
Susan B

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