Pumpkin Swirl Cheescake Cupcakes

This cupcake is perfect for holidays, work parties, brunches and birthday parties. This is my favorite cupcake. I love the smell, the look and especially the taste. You gotta try these. With or without frosting ,they are delicious.



I got the recipe here and changed it just a little. This recipe makes 12-14 cupcakes. So feel free to double it.

For the filling
1 (8 ounce) package cream cheese, at room temperature
1/2 cup powdered sugar
1 egg white
1/2 teaspoon vanilla

For the cake
1 1/2 cups flour
1 1/2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 cup pumpkin puree
2 eggs
1 cup granulated sugar
1/2 cup oil
1 teaspoon vanilla 

*** I add 1 tsp of cinnamon and an extra 1/2 of tsp pumpkin pie spice

Using an electric mixer, beat cream cheese with powdered sugar for 3 minutes. Beat in egg white and 1/2 tsp vanilla, mix well.
This is for the filling of the cupcake but if you decide to make a cream cheese frosting . I took a pic of my recipe from better homes and gardens cook book.

In a seperate bowl whisk flour, pumpkin pie spice, baking powder and salt.

In another bowl beat together pumpkin puree, 2 eggs, granulated sugar, oil and 1 tsp vanilla. Whisk in the flour mixture. 

Layer some of the batter in the bottom of the baking cups, then a layer of the cream cheese mixture, then top with another layer of pumpkin mixture.Take a toothpick or skewer and drag it on the top half of the batter in circles to get the pretty swirl.

Bake at 350 for 25 minutes, until the tops are springy. you can top with cream cheese frosting or eat as is. They are delicious either way.