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 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
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!!!
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 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
Have you tried this recipe?
RATE and COMMENT below! I would love to hear your experience. Getting feedback from you helps me and other readers too!
Also, if you share on INSTAGRAM, use the hashtag #modernmealmakeover and tag me (@modernmealmakeover) so we can stop by and give your post some love. Thank you!
These cupcakes look so adorable! I am a big fan of vanilla and pumpkin flavors!
The pumpkin filling in these cupcakes sets them apart from all the others out there! Genius!
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!
I do love a good cheesecake recipe! These are going to satisfy my sweet tooth and pumpkin craving for sure!
Pumpkin, cheesecake AND cupcakes? You are speaking my love language! I can’t wait to try these!
I made spice cupcakes and used this pumpkin cheesecake filling with cream cheese frosting….Oh my goodness are they incredible ♥️♥️ I added an extra can of pumpkin and a bit extra pumpkin pie spice and cinnamon..so delicious! Thank you for the recipe
That sound sounds yummy! Thank you for sharing.