Pumpkin cheesecake honey nut blackberry cupcake.s
Pumpkin cheesecake honey nut blackberry cupcakes
- 1 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
- 2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons baking powder
- 1 cup canned pumpkin puree
- 3 sticks (12 ounces) unsalted butter, cut into tablespoon-size pieces and chilled
- Flavored cream cheese; 3 teaspoons of honey nut cream cheese and 1 tablespoon of pumpkin cream cheese
- Place a rack in the lower third of the oven and preheat to 350 degrees . 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 degrees 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. Add cream cheese for thickening. I used Honey Nut Cream Cheese (about 2 teaspoons) and Pumpkin Cream Cheese (about 1 tablespoon) to thicken my icing. Refrigerate for an hour while the cupcakes cool.
- Only put the icing on right before you eat the cupcake. The icing is more of a glaze than a frosting.
- Top off with fresh berry, blackberries work well. The tartness of the berry cuts the sweetness from the cheesecake taste and is a great contradiction for your taste buds!
- Keep your cupcakes and icing in separate containers when you store it, this will keep the cupcakes moist but not soggy.