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Cupcakes with a creamy frosting and walnuts on top.
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Pumpkin Caramel Cheesecake Cupcakes

A pumpkin cupcake with a cheesecake filling is drizzled with caramel. Pumpkin Caramel Cheesecake Cupcakes are an irresistible fall treat!
Prep Time25 minutes
Cook Time19 minutes
Total Time44 minutes
Course: Cake, Dessert
Cuisine: American
Servings: 18 cupcakes
Calories: 325kcal


For the Pumpkin Cupcakes

  • 2 ¼ cups all purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 tablespoon cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • 1 cup granulated white sugar
  • 1 cup brown sugar
  • ½ cup butter, softened
  • ¼ cup light sour cream
  • 2 eggs
  • 15 ounce can pure pumpkin puree (not pie filling)
  • ½ cup walnuts finely chopped (for garnish)
  • 2 to 3 tablespoons caramel ice cream topping for garnish

For the Cheesecake Filling

  • 16 ounces ⅓ less fat Neufchatel or regular cream cheese (2 8-ounce packages) room temperature
  • 2 tablespoons light sour cream
  • 1 ¼ cups confectioners sugar
  • ½ teaspoon vanilla extract
  • 1 teaspoon fresh lemon juice


The Pumpkin Cupcakes

  • Preheat oven to 350 degrees F. Line standard muffin tins with cupcake liners.
  • In a medium mixing bowl, combine flour, baking soda, baking powder, salt and spices. Set aside.
  • 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.
  • Divide the batter evenly among the lined cups, filling each three-quarters full. Bake until golden brown, about 16 to 19 minutes. Remove from the oven and allow to cool for 10 minutes. Transfer the cupcakes to wire racks to cool completely.

Cheesecake Filling

  • With an electric mixer on medium-high speed, beat the cream cheese and sour cream until fluffy, 2 to 3 minutes. Reduce speed to low. Add the sugar, a little at a time, and then the lemon juice and vanilla, and mix until smooth and combined, scraping down sides of bowl as needed.

Fill and Garnish the Cupcakes

  • Use a 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.


Cupcakes must be kept refrigerated.


Serving: 1cupcake | Calories: 325kcal | Carbohydrates: 50g | Protein: 5g | Fat: 12g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 438mg | Potassium: 227mg | Fiber: 2g | Sugar: 34g | Vitamin A: 4019IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 1mg