Pumpkin Caramel Cheesecake Cupcakes
Prep Time
25 mins
Cook Time
19 mins
Total Time
44 mins
 
Servings: 18 cupcakes
Ingredients
For the Cupcakes:
  • 2-1/4 cups all purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 tablespoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup granulated white sugar
  • 1 cup brown sugar
  • 1/2 cup 1 stick butter, softened
  • 1/4 cup light sour cream
  • 2 eggs
  • 1 can 15 ounce pure pumpkin puree (not pie filling)
  • 1/2 cup walnuts finely chopped (for garnish)
  • 2 to 3 tablespoons caramel ice cream topping for garnish
For the Cheesecake Filling:
  • 2 8 ounce packages cream cheese (or reduced fat Neufchatel), room temperature
  • 2 tablespoons light sour cream
  • 1-1/4 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon fresh lemon juice
Instructions
  1. Preheat oven to 350 degrees. Line standard muffin tins with cupcake liners.
  2. In a medium mixing bowl, combine flour, baking soda, baking powder, salt and spices. Set aside.
  3. In a large mixing bowl using an electric mixer on medium-high speed, cream butter, white sugar, and brown sugar until fluffy and well combined, scraping down sides of bowl as necessary. Add eggs and beat until well combined. Reduce speed to low and add flour mixture, a little at a time, alternating with the sour cream. Add pumpkin and beat for another minute or two until just combined.
  4. Divide batter evenly among lined cups, filling each three-quarters full. Bake until golden brown, about 16 to 19 minutes. Remove from oven and allow to cool 10 minutes. Transfer cupcakes to wire racks to cool completely.
  5. Use cupcake corer to remove the middle section of each cupcake and using a pastry bag fitted with a decorative tip, pipe the cheesecake filling (instructions below) into the cupcake, finishing it off with a decorative swirl on the top. Sprinkle with finely chopped walnuts and use a fork to drizzle cupcakes with a little caramel ice cream topping.
To Make the Cheesecake Filling:
  1. With an electric mixer on medium-high speed, beat cream cheese and sour cream until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, a little at a time, and then lemon juice and vanilla, and mix until smooth and combined, scraping down sides of bowl as needed.
Recipe Notes
Cupcakes must be kept refrigerated.