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Delicious Pumpkin Cheesecake Filled Cupcake on a plate

Spiced Pumpkin Cheesecake Swirl Cupcakes

These delightful Spiced Pumpkin Cheesecake Swirl Cupcakes feature a moist pumpkin batter swirled with a creamy cheesecake filling, all topped with an optional yet recommended maple cream cheese frosting. Perfect for autumn gatherings or a sweet seasonal treat.
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Prep Time 40 minutes
Cook Time 25 minutes
Total Time 2 hours
Servings 12 cupcakes
Calories 380 kcal

Equipment

  • medium bowl
  • electric mixer
  • 12-cup muffin tin
  • paper liners
  • large bowl
  • whisk
  • toothpick or small knife
  • wire rack

Ingredients
  

For the Pumpkin Cupcakes

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/2 cup unsalted butter 1 stick, softened
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup canned pumpkin puree not pie filling
  • 1/4 cup buttermilk room temperature

For the Cheesecake Filling

  • 6 oz cream cheese softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract

For the Maple Cream Cheese Frosting (Optional but Recommended)

  • 4 oz cream cheese softened
  • 1/2 cup unsalted butter 1 stick, softened
  • 2-3 cups powdered sugar sifted (adjust to desired consistency and sweetness)
  • 2 tablespoons maple syrup pure maple syrup preferred
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract

Instructions
 

Cheesecake Filling

  • Beat softened cream cheese and sugar until smooth, then mix in egg yolk and vanilla extract. Set aside.

Cupcake Preparation

  • Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  • Whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves in a large bowl.
  • In a separate bowl, beat softened butter, granulated sugar, and brown sugar until fluffy. Beat in eggs, then stir in vanilla extract and pumpkin puree.
  • Gradually add dry ingredients to wet, alternating with buttermilk, starting and ending with dry. Mix until just combined, avoiding overmixing.

Assembly & Baking

  • Fill each cupcake liner two-thirds full with the pumpkin batter.
  • Spoon about 1 tablespoon of cheesecake filling onto the center of each cupcake and gently swirl into the batter with a toothpick or small knife to create a marbled effect.
  • Bake for 20-25 minutes, or until a toothpick inserted into the pumpkin portion (avoiding the swirl) comes out clean.
  • Let cupcakes cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely before frosting to ensure stability.

Frosting (Optional)

  • While cupcakes cool, beat softened cream cheese and butter until creamy. Gradually add sifted powdered sugar, maple syrup, salt, and vanilla extract; beat until smooth and fluffy.
  • Once completely cool, frost the cupcakes as desired and serve.

Notes

Ensure all cold ingredients like butter, eggs, and buttermilk are at room temperature for a smooth batter. Do not overmix the cupcake batter to keep them tender. Cooling cupcakes completely before frosting is essential for a stable and non-melting frosting.