Happy Halloween! My gift to you on this sugary-sweet holiday of greed and gore is more sugar! And pumpkin. And more sugar.
Really, though, you should thank me. These are made of pumpkin. Pumpkin is a vegetable. These cupcakes are vegetables.
Now that we’re on the same page and fully justified… go make these!
Cheesecake and Pumpkin Cupcakes
By October 30, 2013Published:
Happy Halloween! My gift to you on this sugary-sweet holiday of greed and gore is more sugar! And pumpkin. And more …
- 1 8 oz Package of Cream Cheese
- 1/2 Cup Powdered Sugar
- 2 Eggs Plus 1 Egg White
- 1 1/2 tsp. Vanilla Extract
- 1 1/2 Cup Gluten Free All Purpose Flour
- 2 tsp. Pumpkin Pie Spice
- 1 1/2 tsp. Baking Powder
- 1/2 tsp. Salt
- 1 Cup Pumpkin Puree
- 1 Cup Sugar
- 1/2 Cup Oil
- Pumpkin Cake: In a bowl, combine flour, pumpkin pie spice, baking powder and salt. In another bowl, combine pumpkin, 2 eggs, sugar, oil, and 1 teaspoon vanilla. Mix the contents of both bowls together until smooth.
- Cream Cheese Filling: Combine the package of cream cheese and powdered sugar until mixed well and not lumpy. Then, beat in 1 egg white and ½ teaspoon vanilla.
- Now, put liners in a muffin tin and layer the muffin cups starting with pumpkin batter, then cream cheese mixture, and topping it off with the pumpkin batter.
- Bake at 350 degrees for about 25 minutes. When done, let cool before frosting.
- While the cupcakes bake, you can work on the frosting. Keep the bowl you used for the cream cheese mixture handy, because you’re going to use the same ingredients to make some great cream cheese frosting.
- You’ll need: One 8 oz package cream cheese, softened 1 cup powdered sugar 1/2 tsp. vanilla extract
- Toss it all in the bowl and mix well. When it’s smooth, you will be able to smooth it over the cakes or pipe it on if you’re in to that. Cool in the refrigerator until the cupcakes are ready to go.
- Let your cream cheese get to room temperature before mixing. If it’s too cold, it won’t smooth at all.
- As tempting as it is, don’t fill the cupcake liners too full. It’s difficult to make them all the same, but the more consistent you are, the better.
- Similar to pro-tip number two, don’t overdo the cream cheese filling. It will bubble out the top or prevent your cupcakes from holding together.
Original recipe found here: http://www.silvanaskitchen.com/gluten-free-cheesecake-filled-pumpkin-cupcakes/