Description
Small, individual pumpkin cupcakes topped with a cream cheese swirl.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup sour cream
- 8 ounces cream cheese, softened
- 1/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time. Mix in the pumpkin puree and sour cream until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
- In a separate small bowl, beat the softened cream cheese with the brown sugar and vanilla extract until smooth.
- Fill each cupcake liner about two-thirds full with the pumpkin batter.
- Drop a small spoonful of the cream cheese mixture onto the center of the batter in each cup. Use a toothpick or knife to gently swirl the cream cheese into the batter.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the cake portion comes out clean.
- Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- You can use a simple powdered sugar glaze instead of the cream cheese swirl if you prefer.
- Make sure your cream cheese is fully softened for the smoothest swirl mixture.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 30
- Sodium: 210
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 7
- Trans Fat: 0.5
- Carbohydrates: 38
- Fiber: 1
- Protein: 5
- Cholesterol: 75
Keywords: pumpkin, cheesecake, cupcakes, fall dessert, spiced cake