Wednesday, November 6, 2013

Pumpkin Cheesecake Cupcakes

If you couldn't really tell, I'm in a pumpkin mood. I used to be pretty anti-pumpkin (I still kind of am), but added with cake mixes, now I'm warming up to it. And I've got 2 more pumpkin cupcake recipes to make, so hopefully I'll be fully converted. We'll just have to see!
These cupcakes took 2 tries to get right. The 1st was for a friend's Halloween party; everyone liked them, but my mother (whose judgment I trust, along with my husband) said she couldn't taste the cheesecake filling. So it was back to the drawing board. When I made it the 2nd time around, they turned out much better, & the flavors were much more present. So now with the recipe perfected, it's ready for you to try! :)

Ghost army!

White Cupcakes:
  • 1 1/2 cup flour
  • 1 cup sugar
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 3/4 cup dry milk powder
  • 1/3 cup oil
  • 2 egg whites
  • 1/2 cup sour cream
  • 2 tsp. vanilla extract
  • 1/2 cup milk
Pumpkin Cheesecake Filling:
  • 4 oz. cream cheese, softened
  • 1/4 cup pumpkin puree
  • 1/4 cup powder sugar
  • 2 Tbsp. sugar
  • 1 tsp. caramel extract (optional)
  • 1 tsp. vanilla extract
  • 1 egg white
  • 1/4 cup mini chocolate chips
Cinnamon Buttercream:
  • 1/2 cup butter, softened
  • 1/4 cup Cool Whip
  • 1 tsp. cinnamon
  • 1 tsp. vanilla extract
  • 2 cups powder sugar
Preheat oven to 350 degrees.
In a medium bowl, combine dry ingredients with a whisk; set aside.
In the bowl of a stand mixer, beat oil, egg whites, sour cream and vanilla extract for 2 minutes. Add flour mixture on low speed, alternating with milk. Mix until just combined. Fill liners 1/2 full; set aside.
In a medium bowl, or stand mixer bowl, beat all ingredients except chips until combined and fluffy. Stir in chocolate chips with a rubber spatula.
Add 1 heaping tablespoon of filling to each cupcake. Bake for 18-22 minutes; cool completely on wire racks.
In the bowl of a stand mixer, beat butter, Cool Whip and vanilla extract until light and fluffy. Add cinnamon and mix until combined. Add powder sugar on low speed, 1 cup at a time, until desired consistency is reached. Pipe onto cupcakes and enjoy!
**Ghost option: right after piping your cupcake, stick 2 mini chocolate chips and 1 regular-sized chocolate chip into place. Now you have a funny ghost to show off! (Note: I am not clever enough to come up with this on my own...thank you, Pinterest!)

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