Pumpkin cheesecake honey nut blackberry cupcake.s

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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
  • 1 1/2 cups flour
  • 2 teaspoons pumpkin pie spice
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon 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
  • Flavored cream cheese; 3 teaspoons of honey nut cream cheese and 1 tablespoon of pumpkin cream cheese


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Only put the icing on right before you eat the cupcake. The icing is more of a glaze than a frosting.
  7. 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!
  8. Keep your cupcakes and icing in separate containers when you store it, this will keep the cupcakes moist but not soggy.
  9. Enjoy!

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