Delicious and Moist Spiced Pumpkin Cheesecake Cupcakes

These spiced pumpkin cheesecake cupcakes are the perfect fall treat. They are moist, flavorful, and topped with a creamy swirl of cheesecake. The combination of pumpkin and spice will make your taste buds dance with joy. These cupcakes are easy to make and will be a hit at any gathering. Whether you're hosting a Halloween party or simply craving a festive dessert, these spiced pumpkin cheesecake cupcakes are sure to satisfy your sweet tooth.

Ingredients

• For the Cupcakes:
• - 1 1/2 cups all-purpose flour
• - 1 teaspoon baking powder
• - 1/2 teaspoon baking soda
• - 1/2 teaspoon salt
• - 1 teaspoon ground cinnamon
• - 1/2 teaspoon ground ginger
• - 1/4 teaspoon ground nutmeg
• - 1/4 teaspoon ground cloves
• - 1/2 cup unsalted butter, softened
• - 1 cup granulated sugar
• - 1/2 cup brown sugar
• - 2 large eggs
• - 1 cup canned pumpkin puree
• - 1/2 cup buttermilk
• - 1 teaspoon vanilla extract
• For the Cheesecake Swirl:
• - 8 ounces cream cheese, softened
• - 1/4 cup granulated sugar
• - 1/2 teaspoon vanilla extract
• - 1 large egg

Directions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
3. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition.
5. Mix in the pumpkin puree, buttermilk, and vanilla extract until well combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
7. In a separate bowl, beat together the cream cheese, granulated sugar, vanilla extract, and egg until smooth.
8. Fill each cupcake liner about halfway with the pumpkin batter.
9. Drop a spoonful of the cheesecake mixture on top of the pumpkin batter in each liner. Use a toothpick or skewer to swirl the cheesecake mixture into the pumpkin batter.
10. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
11. Allow the cupcakes to cool in the muffin tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.

Interesting Facts