Pumpkin Cheesecake Cupcakes
It’s the best of both worlds: Pumpkin Cheesecake flavor inside a cupcake. Make this one for Thanksgiving for those who aren’t pumpkin pie fans.
Ingredients
- 2/3 cup Shawnee Mills All Purpose FlourShawnee Mills All Purpose Flour
- 15(oz) can pumpkin puree
- 1/2 cup Roark Acres Honey
- 2 large Hansens eggs
- 1 teaspoon Griffins Vanilla
- 1/2 cup Hiland Sour Cream
- 1/2 cup Hiland Milk
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup Hiland Heavy Whipping Cream
- 1/2 cup Hiland Sour Cream
- 2 tablespoons granulated sugar
- 2 teaspoons Griffins Vanilla
- Preheat oven to 350 degrees.
- Use a 12-cup muffin pan lined with paper cups.
- In a bowl, thoroughly mix together all dry ingredients flour, pumpkin pie spice, salt, baking powder, and baking soda.
- In a large bowl, whisk together pumpkin puree and honey, once mixed thoroughly add remaining vanilla, sour cream and milk until a smooth consistency. Add in dry ingredients and whisk until batter is smooth.
- Fill each muffin cup with approximately 1’2 cup of batter using 4 oz ice cream scoop. Bake for 20 minutes and allow another twenty minutes for cooling. This is a good time to make the Whipped Cream Topping.
- Remove cupcakes from pan and chill in the fridge for 30 minutes.
- Whipped Cream Topping The secret to success when making whipped cream is ‘cold, cold’. Mix together the sour cream Whipping cream and vanilla. Whip until mixture is a little airy and slight peeks are forming. Add the sugar and whip till firm peek.
- Top with whipped cream and sprinkle with more pumpkin pie spice or cinnamon on top and before serving.