Pumpkin Caramel Cheesecake Cupcakes Recipe

Here’s a delicious Pumpkin Caramel Cheesecake Cupcakes Recipe that’s perfect for fall, combining the rich flavors of pumpkin, cheesecake, and caramel into a delightful handheld treat. These cupcakes are a crowd-pleaser for any autumn celebration!

Ingredients:

For the pumpkin cheesecake filling:

• 8 oz (226g) cream cheese, softened
• 1/4 cup granulated sugar
• 1/4 cup pumpkin puree
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 egg

For the pumpkin cupcake:

• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 cup vegetable oil
• 1/4 cup granulated sugar
• 1/2 cup pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract

For the caramel topping:

• 1/2 cup caramel sauce (store-bought or homemade)

Instructions:

1. Preheat the oven:

• Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

2. Make the pumpkin cheesecake filling:

• In a medium bowl, beat the cream cheese and granulated sugar until smooth and creamy.
• Add the pumpkin puree, vanilla extract, cinnamon, and nutmeg. Mix until well combined.
• Add the egg and beat until smooth. Set aside.

3. Make the pumpkin cupcake batter:

• In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
• In another bowl, whisk together the vegetable oil, granulated sugar, pumpkin puree, egg, and vanilla extract until smooth.
• Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

4. Assemble the cupcakes:

• Spoon a heaping tablespoon of pumpkin cupcake batter into each cupcake liner.
• Then, add a tablespoon of the pumpkin cheesecake filling on top of the batter.
• Add another spoonful of cupcake batter on top of the cheesecake filling to cover it.
• Gently swirl the top with a toothpick or skewer to marble the pumpkin batter and cheesecake filling.

5. Bake the cupcakes:

• Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of the cupcake comes out clean (be sure to avoid the cheesecake filling when checking).
• Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

6. Top with caramel:

• Once the cupcakes have cooled, drizzle them with caramel sauce for a sweet finishing touch.

7. Serve and enjoy:

• Serve these indulgent Pumpkin Caramel Cheesecake Cupcakes as a perfect treat for autumn gatherings, Thanksgiving, or any time you crave a little pumpkin-spiced sweetness!

These cupcakes are a wonderful blend of soft, spiced pumpkin cake, creamy cheesecake filling, and a rich caramel topping—everything you love about fall in one delicious bite!