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
For the cupcakes:
1½ cups Shawnee Mills All-Purpose Flour
1 teaspoon pumpkin pie spice
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
4 ounces cream cheese, softened
¼ cup Roark Acres Honey
½ cup granulated sugar
2 Hansen’s Eggs
¼ cup canola oil
1 cup pumpkin puree
¼ cup Hiland Sour Cream
1 tablespoon Hiland Milk
1 teaspoon Griffin’s Vanilla
For the Cream Cheese Frosting:
6 ounces cream cheese, softened
4 tablespoons Hiland Butter, softened
2 cups powdered sugar
1 teaspoon Griffin’s Vanilla
Pinch of salt
Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners.
Whisk together flour, pumpkin pie spice, baking soda, baking powder and salt. Set aside.
Beat the cream cheese until smooth. Add granulated sugar and honey, beating until creamy.
Add eggs, one at a time, then oil and pumpkin. Mix until fully combined. Add sour cream, milk and vanilla.
Add dry ingredients to the wet and mix just until the batter is smooth.
Divide batter evenly among the 12 cups. Bake 21-25 minutes or until a toothpick comes out clean and the centers do not jiggle. Cool completely.
Make the frosting by beating cream cheese and butter until smooth. Add powdered sugar, vanilla and salt. Beat until fluffy, about 2 minutes. Frost the cooled cupcakes and dust with pumpkin spice or cinnamon.