Go Back
When making Pumpkin Cream Cheese Swirl Cupcakes, you need to gather your ingredients first. This ensures you have everything ready to create these tasty treats. - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - ¼ teaspoon ground cloves These dry ingredients are key to building a nice base for your cupcakes. The spices like cinnamon and nutmeg add warmth and flavor. - ½ cup granulated sugar - ½ cup packed brown sugar - ½ cup vegetable oil - 2 large eggs - 1 cup canned pumpkin puree - 1 teaspoon vanilla extract The wet ingredients bring moisture and sweetness. The pumpkin puree is the star, giving these cupcakes their rich flavor and color. - 8 oz cream cheese, softened - ⅓ cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract The cream cheese swirl adds a rich, tangy touch. It creates a nice contrast to the sweet pumpkin batter, making every bite special. Make sure to measure your ingredients carefully. This helps you create the best cupcakes possible. Enjoy the process and let your kitchen fill with the smell of fall! - Preheat oven to 350°F (175°C). - Line muffin tin with cupcake liners. Start by preheating your oven. This ensures even baking. While the oven warms up, grab your muffin tin. Line each cup with cupcake liners. This helps the cupcakes come out easily. - Whisk together all dry ingredients. In a medium bowl, mix the dry ingredients. Combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Whisk them well. This step spreads the flavors evenly. - Combine sugars and oil, mix well. - Add eggs, pumpkin puree, and vanilla extract, mix until smooth. In a large bowl, mix granulated sugar, brown sugar, and vegetable oil. Stir until blended. Next, add the eggs one by one. Beat the mix after each egg. Then, add pumpkin puree and vanilla extract. Keep mixing until smooth. - Gradually fold dry ingredients into wet mixture until just combined. Now, slowly add the dry mix to the wet mix. Use a spatula to fold them together. Mix until just combined. It’s okay if there are a few lumps. You want a thick batter. - Beat cream cheese until smooth, add sugar, egg, and vanilla extract. In another bowl, beat the cream cheese until it’s smooth. Then, add sugar, one egg, and vanilla extract. Mix until creamy. This will be your swirl. - Spoon pumpkin batter into liners, add cream cheese, and swirl. Spoon about one tablespoon of pumpkin batter into each liner. Then, add a dollop of cream cheese on top. Use a toothpick to swirl the cream cheese in. Be gentle; you want a nice mix, not too blended. - Bake for 18-20 minutes, allow to cool in the tin, transfer to wire rack. Place your muffin tin in the oven. Bake for 18 to 20 minutes. Check with a toothpick. It should come out clean or with a few crumbs. Let the cupcakes cool in the tin for about 5 minutes. Then, move them to a wire rack to cool completely. To create the perfect swirl in your cupcakes, start by layering. Add a scoop of pumpkin batter to each liner first. Then, add a generous dollop of cream cheese mixture. Use a toothpick or a small knife to gently swirl. Aim for a gentle motion. You want to blend slightly, but keep both layers visible. This technique gives a beautiful finish. Baking times can differ based on your oven type. If you have a convection oven, reduce the temperature by 25°F. This helps prevent overbaking. High-altitude bakers should also adjust. At higher altitudes, reduce the baking time by a few minutes. Always check for doneness with a toothpick. It should come out clean or with a few moist crumbs. For a lovely finish, dust your cooled cupcakes with powdered sugar. This adds a touch of elegance. You can also drizzle homemade cream cheese icing on top. Arrange the cupcakes on a wooden platter. For fall vibes, place small decorative pumpkins around them. This simple touch makes the presentation pop. {{image_4}} If you want gluten-free cupcakes, you can replace all-purpose flour with gluten-free flour. Look for a blend that works well in baking. Almond flour or oat flour can also work well. Make sure to add a binder, like xanthan gum, to help hold the cupcakes together. This way, you can enjoy these treats without gluten. You can add chocolate chips or nuts for extra flavor. Dark chocolate chips make a rich taste with pumpkin. If you like nuts, try walnuts or pecans for a nice crunch. Mix in about half a cup when you combine the wet and dry ingredients. This little twist brings new life to each bite. For special holidays, you can change the spices. In fall, add more cinnamon and nutmeg for a warm taste. In winter, try a hint of peppermint or even cardamom. For spring, consider adding lemon zest for a fresh twist. These small changes can make your cupcakes unique for any season. To keep your cupcakes fresh, store them at room temperature in an airtight container. This helps maintain their moisture. If your kitchen is warm, place them in the fridge. Cold storage extends their life but may affect texture. Allow them to warm up before serving for the best taste. To freeze your cupcakes, let them cool completely first. Wrap each cupcake in plastic wrap or foil. Place them in a freezer-safe bag or container. This helps prevent freezer burn. When you want to enjoy them, take out what you need. Thaw them in the fridge overnight or at room temperature for a few hours. When stored correctly, your pumpkin cream cheese swirl cupcakes can last up to five days at room temperature. In the fridge, they stay fresh for about a week. If frozen, they can last for up to three months. Always check for signs of spoilage before enjoying them. Yes, you can prepare these cupcakes ahead of time. Bake them and let them cool. Store them in an airtight container at room temperature for up to three days. For longer storage, place them in the fridge for up to a week. If you want to enjoy them later, you can freeze them. Just wrap each cupcake tightly in plastic wrap and then in foil. When you are ready to eat, thaw them in the fridge overnight. To check if your cupcakes are done, use the toothpick test. Insert a toothpick into the center of a cupcake. If it comes out clean or with a few moist crumbs, they are ready. You can also look for a golden-brown color on top and a slight spring back when gently pressed. These signs mean your cupcakes are perfectly baked. If you don’t have pumpkin puree, you can use mashed sweet potatoes or butternut squash. Both options give a similar texture and flavor. Applesauce is another choice, but it will make the cupcakes sweeter and change the flavor slightly. Each substitute adds a unique twist to your cupcakes, so feel free to experiment. Yes, these cupcakes freeze great! After baking and cooling, wrap each one in plastic wrap. Then place them in a freezer bag or container. They will stay fresh for up to three months. When you want to enjoy them, let them thaw in the fridge overnight. You can also warm them up in the microwave for a few seconds for a fresh taste. These pumpkin cream cheese swirl cupcakes are simple to make and taste great. You gather your dry and wet ingredients, mix, and bake. The cream cheese swirl adds a delightful touch. With tips on variations and storage, these cupcakes fit any occasion. You can even make them gluten-free or adjust flavors for seasons. Enjoy them warm or save some for later. Happy baking!

Pumpkin Cream Cheese Swirl Cupcakes

Indulge in the flavors of fall with these Pumpkin Cream Cheese Swirl Cupcakes! This delightful recipe combines spiced pumpkin batter with a creamy swirl of rich cream cheese for a perfect treat. With easy-to-follow steps, you'll whip up a dozen of these irresistible cupcakes in no time. Don't miss the chance to impress your family and friends—click through to explore the recipe and elevate your baking game!
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

¼ teaspoon ground cloves

½ cup granulated sugar

½ cup packed brown sugar

½ cup vegetable oil

2 large eggs

1 cup canned pumpkin puree

1 teaspoon vanilla extract

Cream Cheese Swirl:

8 oz cream cheese, softened to room temperature

⅓ cup granulated sugar

1 large egg

1 teaspoon vanilla extract

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). While it heats, prepare a muffin tin by lining each cup with cupcake liners to prevent sticking.

    Mix Dry Ingredients: In a medium-sized bowl, thoroughly whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. This will ensure that your spices and leavening agents are evenly distributed.

      Mix Wet Ingredients: In a large mixing bowl, combine the granulated sugar, packed brown sugar, and vegetable oil. Beat these together using a whisk or electric mixer until the mixture is well blended. Add in the eggs one at a time, mixing well after each addition. Follow with the pumpkin puree and vanilla extract, continuing to mix until you achieve a smooth batter.

        Combine Dry and Wet Mixtures: Gradually incorporate the dry ingredients into the wet mixture. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are perfectly fine.

          Prepare Cream Cheese Mixture: In a separate bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy. Add the granulated sugar, large egg, and vanilla extract, mixing until the mixture is thoroughly combined and has a silky texture.

            Fill Cupcake Liners: Using a spoon, add about one tablespoon of pumpkin batter to the bottom of each cupcake liner. Then, add a generous dollop of the cream cheese mixture on top. To create a delightful swirl effect, take a toothpick or a small knife and gently swirl the cream cheese into the pumpkin batter without fully mixing them.

              Bake the Cupcakes: Place the muffin tin in the preheated oven and bake for 18-20 minutes. The cupcakes are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.

                Cool the Cupcakes: Once baked, allow the cupcakes to cool in the tin for about 5 minutes. After that, carefully transfer them to a wire rack to cool completely.

                  Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 12 cupcakes

                    - Presentation Tips: For an elegant finish, lightly dust the cooled cupcakes with powdered sugar or drizzle with a homemade cream cheese icing. Arrange them on a rustic wooden platter and enhance the seasonal charm by placing small decorative pumpkins around the platter.