Pumpkin cheesecake cupcake cut in half so you can see the cream cheese filling.
American Recipes, Baking, Desserts

Pumpkin Cheesecake Cupcakes

5 comments

Pumpkin Cheesecake Cupcakes are the perfect fall treat with their delicious cheesecake center. This will become one of your favorite pumpkin recipes with the perfect amount of pumpkins spice flavor.

Pumpkin cheesecake cupcakes with buttercream frosting on a wood cutting board.

Pumpkin Cheesecake Cupcake Ingredients

These cupcakes have the perfect fall flavor! From the vanilla cupcake, and the pumpkin cheesecake filling, to the vanilla buttercream frosting they have the perfect combination of vanilla, cheesecake and pumpkin. These are the perfect fall treat for any get together.

Cupcake

For the cupcakes I used a vanilla Betty Crocker cake mix. Any vanilla cake mix will work though. Make sure to follow the instructions on whatever cake mix that you use, and bake as directed.

Pumpkin Cheese Cake Filling

Seriously, this filling the the best!!! It’s so delicious, I even use it as a dessert dip. My family likes to dip ginger snaps, graham crackers, and vanilla wafers in it.

  • Cream Cheese- is a soft, mild-tasting fresh cheese made from milk and cream. It has the perfect flavor and texture for this filling.
  • Vanilla Pudding- Adds a great vanilla flavor and helps to thicken the filling.
  • Canned Pumpkin- Make sure to use pure pumpkin with no additional spices added.
  • Pumpkin Spice- this is the combination of cinnamon, ground ginger, ground nutmeg, ground allspice, and ground cloves all in one container.
  • Cinnamon- I love the taste of cinnamon so I added a little more even though the pumpkin spice seasoning already has some in it.
  • Cool Whip- adds the perfect creamy texture and taste.

Butter Cream Frosting

This Vanilla butter cream frosting is the perfect frosting for any cake/ or cupcake. Its the perfect base frosting that can be customized for any treat. Some of my favorite additions are cinnamon, coco powder, almond flavoring, and lemon flavoring. But for this recipe I love the bold vanilla flavor.

  • Powder Sugar– is granulated sugar that has been finely ground and mixed with a small amount of cornstarch to prevent caking. It is what is used to add the sweet flavor to the frosting.
  • Whipping Cream– I prefer to use whipping cream because I like the flavor and consistency that it adds but whole milk or half and half can be substituted.
  • Butter– Most of the time I try to be healthy and use unsalted butter but since there is nothing healthy about a cupcake, I use salted butter. I love the hint of salt in the flavor.
  • Vanilla – My favorite vanilla to use is Global Goods Inc. Mexican Vanilla. I like to use the clear vanilla so it doesn’t change the white color
Pumpkin cheesecake cupcakes with buttercream frosting dusted with cinnamon.

How To Make Pumpkin Cheesecake Cupcakes

Pumpkin Cream Cheese Filling

  • In a mixing bowl add in thawed cream cheese and canned pumpkin. Using a had mixer whip together until there are no large lumps.
  • In a separate mixing bowl add vanilla pudding mix, 1 tsp pumpkin spice seasoning, and 1 tsp cinnamon. Mix together using a spoon until well blended.
  • Add the dry mixture into the wet mix. Using the had mixer whip together until well incorporated.
  • Fold the cool whip into the pumpkin mixture until well blended. Set Aside.

Vanilla Butter Cream Frosting

  • In a large mixing bowl add in 2 stick of room temperature butter. Using the whisk attachment whip butter until smooth.
  • Add 3 Tbsp. of whipping cream and 1/2 Tbsp of vanilla. Whip together
  • Slowly add in 4 cups of powder sugar. Whip together until smooth and creamy. Set aside.

Frosting and How To Fill Cupcake

  • Cut a hole in the centers of each cupcake big enough to hold 1-2 tbsp. Using a pastry slightly overfill cupcakes.
  • Once all the cupcakes have been filled use a pastry bag and frost all the cupcakes.
  • Dust with cinnamon, and ENJOY!!!
Pumpkin cheesecake cupcake with a bite taken out of it so you can see the cream cheese filling in the center.

Do Pumpkin Cheesecake Cupcakes need to be refrigerated?

Because the cupcakes have a cream cheese filling, they definitely should be stored in the refrigerator to avoid spoiling. It is best to store them in a air tight Zip-lock bag or Tupperware. They will stay good stored this for up to 2 weeks.

Pumpkin cheesecake cupcake cut in half so you can see the cream cheese filling.

Pumpkin Cheesecake Cupcakes

Pumpkin Cheesecake Cupcakes are the perfect fall treat with their delicious cheesecake center. This will become one of your favorite pumpkin recipes with the perfect amount of pumpkins spice flavor.
5 from 9 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Pumpkin Cheesecake Cupcakes

Ingredients

  • 1 Vanilla cake Mix
  • 3 Eggs
  • ½ Cup Oil
  • 1 Cup Water

Pumpkin Cheesecake Filling

  • 1 8oz Cool Whip
  • 1 8oz Cream Cheese
  • 1 3.4oz Vanilla Pudding
  • 1 15oz Canned pumpkin
  • 1 Tsp Pumpkin Spice Seasoning
  • 1 Tsp Cinnamon

Vanilla Butter Cream Frosting

  • 4 Cups Powder Sugar
  • 2 Sticks Butter
  • 3 Tbsp Whipping Cream or Whole Milk
  • ½ Tbsp Vanilla

Instructions

Vanilla Cupcakes

  • Preheat oven to 325°
  • Empty cake mix into a mixing bowl. Add in eggs, water, and oil, and mix well.
  • Scoop batter into lined cup cake pans. There should be enough batter for 24 cupcakes.
  • Bake cupcakes for 12 to 17 mins. and remove from oven. Place cupcakes on a wire rack to cook.

Pumpkin Cream Cheese Filling

  • In a mixing bowl add in thawed cream cheese and canned pumpkin. Using a had mixer whip together until there are no large lumps.
  • In a separate mixing bowl add vanilla pudding mix, 1 tsp pumpkin spice seasoning, and 1 tsp cinnamon. Mix together using a spoon until well blended.
  • Add the dry mixture into the wet mix. Using the had mixer whip together until well incorporated.
  • Fold the cool whip into the pumpkin mixture until well blended. Set Aside.

Vanilla Butter Cream Frosting

  • In a large mixing bowl add in 2 sticks of room temperature butter. Using the whisk attachment whip butter until smooth.
  • Add 3 Tbsp. of whipping cream and 1/2 Tbsp of vanilla. Whip together
  • Slowly add in 4 cups of powder sugar. Whip together until smooth and creamy. Set aside.

Filling and Frosting

  • Cut a hole in the centers of each cupcake big enough to hold 1-2 tbsp. Using a pastry slightly overfill cupcakes.
  • Once all the cupcakes have been filled use a pastry bag and frost all the cupcakes.
  • Dust with cinnamon, and ENJOY!!!

Notes

*Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. Nutrition facts are an estimate and not guaranteed to be accurate. I am not a certified nutritionist and any nutritional information shared on Modernmealmakeover.com should only be used as a general guideline.

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5 Comments

  1. 5 stars
    These cupcakes look so adorable! I am a big fan of vanilla and pumpkin flavors!

  2. 5 stars
    The pumpkin filling in these cupcakes sets them apart from all the others out there! Genius!

  3. sarah johnson

    5 stars
    I love anything pumpkin! I’m a big fan of using whip cream for buttercream frosting, unlike traditional buttercream it also works out. Great recipe!

  4. 5 stars
    I do love a good cheesecake recipe! These are going to satisfy my sweet tooth and pumpkin craving for sure!

  5. Jessica Formicola

    5 stars
    Pumpkin, cheesecake AND cupcakes? You are speaking my love language! I can’t wait to try these!

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