Sunday, November 14, 2010

Cheesecake-Filled Pumpkin Cupcakes

A yummy twist on the traditional pumpkin cupcake. These cupcakes are super moist and dense and have  a rich layer of cheesecake filling in the middle.
The Steps:

You make two batters; pumpkin and cream cheese. Start and end with the pumpkin batter and add a good dollop of cream cheese filling in between. 
Ready for the oven.
 25 minutes later, fluffy golden cupcakes emerge.
After cooling, you have a moist and dense cupcake.
The cream cheese layer wasn't as thick as I thought it would be, but still a nice addition. Maybe more cream cheese filling next time? Or adding little globs of it through the cupcake batter when you fill the liners?
I used a basic cream cheese frosting instead of the whipped brown sugar one the recipe calls for. I didn't have three extra sticks of butter for this recipes frosting!
For half of the frosting, I added cinnamon, ground cloves and nutmeg; the other half I left plain. Once the cupcakes were frosted, I sprinkled them all with nutmeg. Very simple, very delicious.

These cupcakes are moist and have a nice pumpkin flavor. The cream cheese filling adds extra moisture and richness. With a creamy frosting and a little nutmeg you have a delicious fall treat.
Mix - Bake - Frost - Enjoy

Cheesecake-Filled Pumpkin Cupcakes
One 8-ounce package cream cheese, at room temperature
1/2 cup confectioners' sugar
2 large eggs, plus 5 large egg whites
2 teaspoons pure vanilla extract
1 1/2 cups flour
2 teaspoons pumpkin pie spice
1 1/2 teaspoons baking powder
3/4 teaspoons salt
1 cup canned pumpkin puree
1 cup granulated sugar
1/2 cup vegetable oil
1 cup light brown sugar
Simmering water
3 sticks (12 ounces) unsalted butter, cut into tablespoon-size pieces and chilled

Place a rack in the lower third of the oven and preheat to 350°. Line a 12-cup muffin pan with baking liners. Using an electric mixer, beat the cream cheese and confectioners' sugar for 3 minutes. Beat in 1 egg white and 1/2 teaspoon vanilla.

In a bowl, whisk the flour, pumpkin pie spice, baking powder and 1/2 teaspoon salt. In another bowl, mix the pumpkin puree, 2 eggs, granulated sugar, oil and 1 teaspoon vanilla. Whisk in the flour mixture.

Layer each muffin cup with some of the pumpkin batter, then the cream cheese mixture, then more of the batter. Bake until springy to the touch, 25 minutes. Let cool.

Using the electric mixer, beat the brown sugar, remaining 4 egg whites and remaining 1/4 teaspoon salt. Fill a medium saucepan with enough simmering water to reach a depth of 1 inch; place the mixing bowl on top. Whisk the mixture until it registers 160° on an instant-read thermometer.

Transfer the bowl back to the mixer and beat at high speed until fluffy; lower the speed and beat to room temperature, about 5 minutes. Add the butter, 1 tablespoon at a time, then beat at high speed for 5 minutes. Beat in the remaining 1/2 teaspoon vanilla. 6. Transfer the frosting to a pastry bag; pipe large rosettes on top of the cupcakes.

Source: Rachael Ray


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