These pumpkin cheesecake cupcakes with cinnamon cream cheese icing are one of my favorite pumpkin desserts for fall!
The cupcakes come out really moist and have the perfect amount of spices in them, plus the hidden cheesecake filling adds a nice, creamy surprise in the center. And the cinnamon cream cheese frosting on top? OMG, it’s just to die for!
Considering that I hadn’t baked cupcakes before in my life, this recipe was a phenomenal success, and I encourage all beginners like me to give this autumn treats recipe a try!
What You’ll Need
For the pumpkin cupcake base, you’ll need:
- Flour
- Pumpkin puree
- Butter
- Brown sugar
- Cinnamon and pumpkin spice
The cheesecake filling is made with:
- Cream cheese
- Sugar
- Pumpkin spice
For the cinnamon cream cheese frosting, have ready:
- Butter
- Cream cheese
- Powdered sugar
- Vanilla
- Cinnamon
- Dash of salt
How to Make These Pumpkin Cheesecake Cupcakes
To make the cupcake batter, whisk together flour, baking powder, baking soda, salt, and spices in a medium-sized bowl.
In a separate large bowl, cream the butter, brown sugar, and vanilla together (ideally by using a hand mixer) until the mixture becomes light and fluffy.
I didn’t have a hand mixer at hand, so I did it manually. It’s absolutely possible to get a fluffy butter and sugar mix like this, but it takes longer and quite a bit of elbow grease!
Next, beat in eggs one at a time, scraping down the sides of the bowl a few times as you go on.
Then, mix in half of the pumpkin puree until just combined, then add half of the dry ingredients and mix again until smooth.
Repeat with the remaining pumpkin and flour mix – first, add in the pumpkin puree and mix until just incorporated, then add the flour and continue mixing until completely smooth.
Line your muffin tray with cupcake/muffin liners, then divide the batter between your muffin cups, filling them about 3/4 full. Bake at 325°F for 20–25 minutes, until a toothpick comes out clean.
My preferred method of checking whether my baked goods are ready is lightly pressing my finger into the top of the cupcakes – if they spring back into shape, they’re ready; if my finger leaves a little dent, they still need to bake a bit longer.
Cool the cupcakes completely before filling.
Now, to make the cheesecake filling, whisk together softened cream cheese with sugar and pumpkin spice until smooth. Keep it in the fridge until you’re ready to use it.
To fill the cooled cupcakes using a piping bag and tip, cut small cones from the tops of each cupcake. Pipe the cheesecake filling into the centers, pressing down gently to allow them to fill up and expand a bit.
Cut off the bottom of each cone and put them back on their respective cupcakes. Don’t worry if everything becomes a little messy – the frosting will cover it all!
If you don’t have a piping bag and any tips, see my notes below.
To make the cinnamon frosting, whisk the butter, cream cheese, and vanilla together until smooth. Add half of the powdered sugar along with the cinnamon and salt, then whisk again until combined.
Finally, add all remaining sugar and whip again until the mixture becomes completely smooth (this should take about 3-4 minutes when done by hand).
Pipe the frosting over the cupcakes and sprinkle lightly with cinnamon and sugar before serving. Store in an airtight container in the fridge for up to 4–5 days to keep the cheesecake filling and cream cheese frosting fresh.
Why you’ll Love This Recipe
- The cupcakes come out really moist and full of fall flavors.
- The cheesecake filling adds another layer of texture and is a nice, creamy little surprise inside.
- You get 12 bakery-worthy cupcakes that are perfect for parties, yet they are so easy to make as a weekend dessert as well.
- Because the cupcakes look so pretty, they’re great for fancier and more festive occasions like Thanksgiving and Christmas.
- You can easily make the recipe ahead. Bake the cupcakes on one day, then fill and frost them the next. Plus, they stay fresh in the fridge for several days when filled and frosted, so just pick them up and go!
Tips for Success
- Make sure the cupcakes are fully cooled before filling and frosting to avoid melting.
- Use room temperature cream cheese for a smooth filling and frosting.
- Don’t overmix once you’ve added the flour, and don’t skip any of the steps – following the recipe exactly helps keep your cupcakes tender.
- If you don’t have a piping bag or tips, you can fill the cupcakes using a small spoon. Just cut out larger pieces from the tops to make space for the spoon.
- Chill before serving if you want the frosting firm and cheesecake filling to set nicely.
📌 Pumpkin Cheesecake Cupcakes With Cinnamon Cream Cheese Frosting (Recipe Card)
Ingredients (Makes 12 cupcakes)
Cupcakes
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1 teaspoon pumpkin spice
- 8 tablespoons butter, room temperature
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup pumpkin puree
Cheesecake Filling
- 4 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1/2 teaspoon pumpkin spice
Cinnamon Cream Cheese Frosting
- 1 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 1 1/2 teaspoons vanilla extract
- 3 cups powdered sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Topping
- Granulated sugar + cinnamon sprinkle
Equipment
- Muffin tin + liners
- Mixing bowls
- Hand or stand mixer
- Piping bags + tips (optional)
Instructions
- Make the cupcake batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices. Set aside.
- In another large bowl, cream butter, brown sugar, and vanilla until light and fluffy (a hand mixer helps, but you can do it by hand with some effort!).
- Beat in the eggs one at a time, mixing well and scraping down the sides of the bowl as needed.
- Gently mix in half of the pumpkin purée until just combined, then half of the dry ingredients.
- Repeat with the remaining pumpkin and flour mixture in the same way, mixing gently just until the pumpkin puree is incorporated, then adding the flour and giving it a final round until everything is smooth.
- Line a muffin tray with liners and fill each about ¾ full with batter.
- Bake at 325°F for 20–25 minutes, until a toothpick comes out clean or the tops spring back when gently pressed. Cool completely before filling.
- Make the cheesecake filling: Whisk softened cream cheese with sugar and pumpkin spice until smooth. Chill until ready to use.
- Fill the cupcakes: Cut small cones out of the tops of each cooled cupcake. Pipe the cheesecake filling into the centers. Trim the cone bottoms and place the tops back on. Don’t worry if it’s not perfect – the frosting will cover it!
- Make the frosting: Whisk butter, cream cheese, and vanilla until smooth. Add half of the powdered sugar, cinnamon, and salt, then mix. Add the rest of the sugar and beat until fluffy and fully combined (about 3–4 minutes by hand).
- Frost the cupcakes: Pipe frosting onto each cupcake and sprinkle with cinnamon sugar before serving.
- Store in an airtight container in the fridge for up to 4–5 days.
