Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Cheesecake-Filled Pumpkin Cupcakes Recipe
    Lost? Site Map

    Cheesecake-Filled Pumpkin Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    45 mins

    25 mins

    BettyeBoop283400's Note:

    I found this recipes in the Rachael Ray mag, and sounds so good I thought I would share.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 12

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      1. Place a rack in the lower third of the oven and preheat to 350 degrees.
    2. 2
      Line a 12 cup muffin pan with baking liners. Using a electric mixer, beat the cream cheese and confections' sugar for 3 minutes. Beat in 1 egg white and 1/2 teaspoon vanilla.
    3. 3
      2. In a bowl whisk the flour, pumpkin pie spice, baking powder and 1/2 teaspoon salt. In another bowl, mix the pumpkin puree, 2 eggs, granulated sugar, oil and 1 teaspoon vanilla. Whisk in the flour mixture.
    4. 4
      3. Layer each muffin cup with some of the pumpkin bater, then the cream cheese batter mixture, the more pumpkin batter. Bake until springy to the touch 25 minutes minutes. Let cool.
    5. 5
      4 Using the electric mixer, beat the brown sugar, remaing 4 egg white and remaing 1/4 teaspoon of salt. Fill a medium sauce pan with enough simmering water to reach the depth of 1 inch; place the mixing bowl on top. Whisk the mixture until it registers 160 degrees on an instant read thermometer.
    6. 6
      5. Transfer the bowl back to the mixer and beat on high speed until fluffy; lower the speed and beat to room temperature about 5 minutes. Add the butter, 1 tablespoon at a time, then beat in the remaining 1/2 teaspoon vanilla.
    7. 7
      6. Transfer the frosting to a pastry bag, pipe large rosettes on the topp of the cupcakes.

    Ratings & Reviews:

    • on October 20, 2014

      made these tonight for a birthday party, they are yummy!!! followed all the directions and made the icing, i think this is the best icing ever!!! the hardest part was whipping w/ a fork while waiting for it to reach the temp!!! delish!!! icing is not grossly sweet at all and i added ginger to the frosting was the only variation i made.i have them in the fridge since all the butter. i ate one a bit warm yet and did notice it stuck to the liner paper , so hopefully cooled all the way they will remove fine. gonna make again w/ added grated apples.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 27, 2009

      55

      These are delicious! I have made them twice now... once as regular cupcakes and the second time as mini-cupcakes for a halloween party. I agree they are yummy without frosting but the frosting is really good too! as far as mini-cupcakes go, I piped the pumpkin mix and the cream cheese mix into the pan. It was too messy trying to do that with spoon. Baking time was only ~12 mins as well. Will definitely be making these again!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 26, 2009

      55

      I made these as soon as I saw the recipe in the magazine. I did not make the icing to put on them, they were so moist I didn't feel like it needed icing. They were SO good! I will make them again and have been passing the recipe along to ladies I know!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

    Advertisement

    Nutritional Facts for Cheesecake-Filled Pumpkin Cupcakes

    Serving Size: 1 (145 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 594.9
     
    Calories from Fat 357
    60%
    Total Fat 39.7 g
    61%
    Saturated Fat 20.2 g
    101%
    Cholesterol 117.0 mg
    39%
    Sodium 318.3 mg
    13%
    Total Carbohydrate 57.4 g
    19%
    Dietary Fiber 1.0 g
    4%
    Sugars 43.5 g
    174%
    Protein 4.5 g
    9%

    The following items or measurements are not included:

    water

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites