Bready or Not Original: Pumpkin Cream Cheese Cupcakes
These light, airy pumpkin cupcakes includes luscious pockets of cream cheese in the middle! Recipe makes 2 dozen.
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: cream cheese, cupcake, pumpkin
Servings: 24cupcakes
Author: Beth Cato
Equipment
1 or 2 cupcake/muffin pans
paper cupcake liners
Ingredients
Pumpkin batter
15ouncespumpkin puree
2cupswhite sugar
1cupcanola oil
4eggsroom temperature
2cupsall-purpose flour
2teaspoonsbaking powder
2teaspoonsground cinnamon
1teaspoonbaking soda
1/2teaspoonsalt
nonstick spray
Cream cheese filling
8ouncescream cheese
1/3cupwhite sugar
1eggroom temperature
Instructions
Preheat oven at 350-degrees.
In a big bowl, beat together pumpkin puree, sugar, and oil. Beat in eggs one at a time.
In a small bowl, sift together the flour, baking powder, cinnamon, baking soda, and salt. Gradually blend into the pumpkin mix.
In a small microwave-safe bowl, carefully warm the cream cheese a touch, just to make it soft enough to mash. Stir in the white sugar and egg until it is cohesive; it's okay if there are still some small chunks of cream cheese.
Place paper liners in the muffin pan (or two pans, if available). Apply nonstick spray in each liner. Add pumpkin to fill each liner about 1/3; a teaspoon scoop is useful for this. Add some dollops of cream cheese into each. Add layers of pumpkin batter to cover.
Bake for 20 to 25 minutes, until a middle cupcake passes the toothpick test. Cool in pan for about 10 minutes, then gingerly use two forks to pry out each cupcake to set on a rack to cool more. Place in sealed container in fridge to store.