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These pumpkin cheesecake cupcakes have moist pumpkin cupcakes that have a cheesecake center baked in, and then are topped with a light brown sugar marshmallow frosting.

Pumpkin Cheesecake Cupcakes

I originally posted these cupcakes on November 18, 2009, but as I often did back then, I kind of just posted the recipe and not much else. So I thought I’d bring this one back up front today to share with all of you and just start over!

We are several days into October, and I’ve been slacking on the pumpkin recipes. And I really wasn’t planning on posting another sweet recipe today, because I have a whole week of sweet treats coming to you this week, but I couldn’t resist. I have several pumpkin cupcake recipes posted here on Taste and Tell, but as I was browsing through the archives, I knew I wanted to make these again.

Because what is better than a pumpkin cupcake that is stuffed with a cheesecake mixture? Oh yeah, one that is also topped with a brown sugar marshmallow frosting!!

Recipe for Pumpkin Cheesecake Cupcakes

I think I’ve improved a lot in the kitchen over the past few years, and I did end up tweaking a few things on this recipe to make it just right. The original recipe said that it made 12 cupcakes, and while I was filling the cups, I kept thinking that they were just too full. And I should have listened to my instincts, because while they didn’t overflow, they were far from perfect. After testing and trying again, I actually decided that 18 cupcakes was the right amount. The cups are filled the perfect amount, making the perfect pumpkin cheesecake cupcakes.

You really could stop there, and you’d have delicious cupcakes. Or even call them muffins without frosting, right? But this brown sugar marshmallow frosting really takes these over the top. I would have never thought that the perfect companion for pumpkin cheesecake cupcakes would be a marshmallow frosting, but they really do go perfectly together.

These Pumpkin Cheesecake Cupcakes are just one reason I love fall baking!

Pumpkin Cheesecake Cupcakes Recipe

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Pumpkin Cheesecake Cupcakes with Brown Sugar Marshmallow Frosting
Prep time
Cook time
These pumpkin cheesecake cupcakes have moist pumpkin cupcakes that have a cheesecake center baked in, and then are topped with a light brown sugar marshmallow frosting.
Serves: 18 cupcakes
  • 1 package (8 oz) cream cheese, softened
  • ½ cup powdered sugar
  • 1 egg white
  • ½ teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup pumpkin puree
  • 1 cup sugar
  • 2 eggs
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
Brown Sugar Marshmallow Frosting
  • 4 egg whites
  • 1 cup light brown sugar
  • ½ teaspoon vanilla extract
  1. Preheat the oven to 350ºF. Line 18 muffin cups with paper liners.
  2. With an electric mixer, beat the cream cheese and the powdered sugar until light and fluffy, about 3 minutes. Add in the egg white and the vanilla and beat to combine.
  3. In another bowl, whisk together the flour, pumpkin pie spice, baking powder and salt. In a second bowl, combine the pumpkin puree, sugar, eggs, vegetable oil and vanilla. Add the flour to the pumpkin mixture and stir just until combined.
  4. Put about 1 tablespoon of the pumpkin batter in each prepared cup. Add a dollop (about 2 teaspoons) of the cheesecake mixture on top of the pumpkin batter. Add another spoonful of pumpkin batter, dividing it evenly over the cheesecake filling, filling each cup about ⅔ full.
  5. Bake the cupcakes until they are springy to the touch, about 25 minutes. Let cool completely.
  6. To make the frosting, beat the egg whites and the brown sugar int eh bowl of an electric mixer to combine. Bring a small pot with about 1 inch of water to a simmer and place the mixer bowl over the top. Whisk the mixture until it registers 160ºF on an instant read thermometer.
  7. Return the bowl to the mixer and beat until light and fluffy, then lower the speed and continue to beat until the frosting is at room temperature, about 5 minutes. Beat in the ½ teaspoon of vanilla.
  8. Pipe the frosting on the cooled cupcakes.

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20 Responses to Pumpkin Cheesecake Cupcakes

  1. Rosa's Yummy Yums says:

    Those cupcakes look lovely! Wow, that is a killer combo!



  2. Ingrid says:

    Oh, yeah! I'm off to check 'em out!

  3. Kim says:

    One word: killer!

  4. Dawn says:

    oh man. you are evil.

  5. Megan says:

    Pumpkin and cupcakes is a winning combo in my book. They're so pretty I could eat 2!

  6. Megan says:

    Pumpkin and cupcakes is a winning combo in my book. They're so pretty I could eat 2!

  7. Karen says:

    Beautiful cupcakes! Yum.

  8. Bellini Valli says:

    Yjis is one of those exceptional ideas that we just NEED to try for ourselves.

  9. Marisa says:

    Oh wow! I love anything pumpkin and these look and sound phenomenal!

  10. Cara says:

    I saw these in Rachael Ray's magazine too, and have them on my "must bake asap!" list. 🙂 Yours look great!

  11. Sarah says:

    I am dying to try these! Your link is no longer active. Any chance you can post the recipe? Pretty pretty please with sprinkles on top? I think that I might die if I don’t get the chance to make them.

  12. Baby June says:

    Oooh man those cupcakes look incredible! Perfect for kicking off pumpkin season 🙂

  13. Kristen says:

    These are perfection!!

  14. Usually I am all over pumpkin everything every fall, but this year I have loved apple more. But maybe because it is finally starting to feel like fall here, I don’t want to do anything else today but bake something pumpkin! I think these cupcakes just might be the thing!

  15. Whoa. I make a cream cheese stuffed pumpkin muffin, but I see I am seriously slacking as I didn’t think to put a marshmallow frosting on top. These look amazing!!

  16. I have so many posts I need to go back and re-photograph it’s ridiculous. I love these!!

  17. pumpkin + cheesecake sounds like the best combo! love these!

  18. Chels R. says:

    I love these!!!! Pumpkin and Cheesecake-sounds amazing!

  19. The texture of the frosting is killing me! I want some! 🙂

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