Monday, December 10, 2012

Pumpkin Cheesecake Cupcakes - the Yeti of cupcakes

Uploaded from the Photobucket iPhone AppI just completed the marathon cupcake-a-thon in my kitchen.   A total of 4 dozen, baked, frosted, embellished with sugar crystals, and prettily packed away in boxes for gift giving at dh's work.  And then, I realized I never have posted about these cupcakes.   These are like the BEST holiday fall/winter cupcakes EVER. 

I can't believe I have never posted the recipe for my world famous pumpkin cheesecake cupcakes before.   They are like the Yeti of cupcakes - seriously.  My husband has a bake sale at work to benefit a charity that buys coats for kids, and people get in bidding wars over these cupcakes.  Days before the bake sale, rumors begin to swirl about the elusive pumpkin cheesecake cupcakes.  It's crazy!

These are an amalgam of various pumpkin cupcake recipes I've used over the years with my own little cheesecake twist.  My secret weapon for these is two fold -- it involves extra pumpkin and ninja cheesecake hiding out in the middle.  The combination of these two things makes this cupcake so "magically delicious" it can't be contained.  Then, top it off with a cream cheese buttercream frosting, and you are in heaven. As proof to how amazing these are I give you my husband, who oddly enough does not like sweets yet will eat an entire batch of these if I let him. 

So try them out yourself. Here are the recipes:

Pumpkin Cheesecake Cupcakes

Yields 24 cupcakes

Cheesecake Batter:
1/2 cup powdered sugar
8 oz cream cheese, softened
1 egg white
1/2 tsp vanilla

Preheat oven to 350.  Beat all ingredients together until smooth.  Set aside.

Pumpkin 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

In separate bowl mix flour, baking powder, pumpkin pie spice, and salt.  Set aside.  In mixing bowl combine eggs, oil, both sugars, vanilla, and pumpkin.  Combine until well mixed.  Gradually add in dry ingredients and mix until smooth. 

In cupcake liners layer pumpkin batter, then cheesecake batter, then pumpkin batter. Then, I jiggle them a teensy bit to smooth out the layers. Bake 15 minutes.**  Let cool and frost. 

**Because there is cheesecake in the middle, you can't insert a toothpick into the cupcakes to see if they are done.  When I cook them, they are always done in about 15-16 minutes.  Just make sure the top layer of pumpkin batter looks "done."

Cream Cheese Buttercream Frosting
1/2 cup of butter (1 stick), slightly softened
8 oz cream cheese, softened
3 cups of powdered sugar
1 tsp vanilla

Mix all ingredients until combined.  Then, beat for another 1 minute until fluffy.  This is enough to frost 24 cupcakes nicely. 

Tip - I have three sizes of scoops from Pampered Chef.  I've found if I use the medium scoop for the pumpkin batter and the smallest scoop for the cheesecake, it hides the cheesecake perfectly in the center of the cupcake. 

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2 comments:

Jennifer Hicks said...

Wow these sound so yummy!

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Stacey said...

Not sure what is going on with the comments above about genital warts, but your cupcakes look delicious! Thanks for the chuckle too!
Thanks for linking up to the party!
Stacey of Embracing Change