3 sticks (12 oz) unsalted butter, cut into tbsp size pieces and chilled
Instructions
Place a rack in the lower third of the oven and preheat to 350 degrees. Line a 12 cup muffin pan with baking liners. Using an electric mixer, beat the cream cheese and confectioners sugar for 3 minutes. Beat in 1 egg white and 1/2 tsp vanilla.
In a bowl, whisk the flour, pumpkin pie spice, baking powder and 1/2 tsp salt. In another bowl, mix the pumpin puree, 2 eggs, granulated sugar, oil and 1 tsp vanilla. Whisk in the flour mixture.
Layer each muffin cup with some of the pumpkin batter, then the cream cheese mixture, then more of the batter. Bake until springy to the touch, 25 minutes. Let cool.
Using the electric mixer, beat the brown sugar, remaining 4 egg whites and remaining 1/4 tsp salt. Fill a medium saucepan with enough simmering water to reach a depth of 1 inch; place the mixing bowl on top. Whisk the mixture until it registers 160 degrees on an instant-read thermometer. Add in the remaining 1/2 tsp vanilla. Let the cupcakes cool before frosting.
Originally Submitted
11/21/2009
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