Pumpkin Cheesecake Swirl Cupcake


Madeline Carpinelli and Oscar Nolf


● ¼ cup butter (half stick),
melted and slightly cooled
● ¼ cup vegetable oil
● 5 tbsp milk
● 1 cup light brown sugar,
not packed
● 1 tsp vanilla extract
● 2 eggs
● 1 ¼ cup + 2 tbsp flour
● 1 tsp baking powder
● ½ tsp baking soda
● 1 tsp pumpkin pie spice
● ¼ tsp salt
● 1 cup canned pumpkin

1) Add butter, oil, and milk to large kitchen aid and whisk
until smooth
2) Add the brown sugar and mix until well combined
3) Add the vanilla extract and eggs and mix until well
4) In a separate bowl, combine flour, baking powder,
baking soda, cinnamon, and pumpkin pie spice
5) Add dry ingredients to we ingredients and beat until
well combined
6) Fold in pumpkin puree to mixture
7) Fill up cupcake liners about ¼ of the way full making
sure the bottom of the liner is covered
8) Add a very small dollop of cheesecake filling to center
of batter
9) Finish filling cupcake liners just under ¾ of the way full
and top with another dollop of cheesecake filling
10) Use a small knife to swirl everything together
11) Bake at 350 degrees until small knife inserted into
cupcake comes out clean
12) Allow to cool, transfer all cupcakes to sheet trays,
wrap in cling film, and freeze

Cheesecake Filling

Ingredients: Method:

● 6 oz cream cheese
● ¼ sugar
● 3tbsp sour cream
● ¾ tsp vanilla extract
● 1 large egg white

1) Add cream cheese and sugar to KitchenAid bowl and
beat until smooth
2) Add the sour cream and vanilla extract and beat until
well combined
3) Add egg white and beat until well combined.
4) Set mixture aside to add to cupcake batter

Cinnamon Cream Cheese Frosting

● 4 oz cream cheese
● 2 tbsp butter
● 2 cups powdered sugar
● ½ tsp ground cinnamon
● ¾ tsp vanilla extract

1) Beat cream cheese and butter together in large
KitchenAid bowl
2) Add powdered sugar and mix until well combined
3) Add cinnamon and vanilla extract until well combined
4) Put into bag and save in fridge