Cheesecake Filled Pumpkin Cupcakes

Gluten- Free Cheesecake Pumpkin Cupcakes

I hope everyone had a wonderful Thanksgiving. I went to New Jersey to visit with my family. I stayed with my cousin, her husband and their two little girls. It was a great time! I even got to kick off the “Elf on a Shelf” this year. I knew about “Elf on the Shelf,” but really didn’t know what it was about. The kids were just too cute about it. We did lots of coloring, crafting and even a little painting. They took me to a birthday party at a place called “Bounce U,” which is an indoor bounce house. (I didn’t know these places existed. LOL) It was so much fun. All the kids just ran and bounced with their rosy cheeks and sweaty little forehead followed by the completely exhausted look, like they couldn’t go another minute. Then mention cake and they are off and running again. I wish I had that much energy.

Today’s recipe is a Gluten-Free Cheesecake Filled Pumpkin Cupcake with a Vanilla Whipped Cream Frosting. These cupcakes are easy to make and are absolutely delicious. They will be enjoyed by all. The SO loved them. Always a great sign.

Gluten- Free Cheesecake Pumpkin Cupcakes

A cheesecake filling layered between pumpkin cake topped with a vanilla whipped cream frosting. Yumm!

Gluten- Free Cheesecake Pumpkin Cupcakes

Cheesecake Filled Pumpkin Cupcakes
Cook time: 
Total time: 
Serves: 15
  • 1 8-ounce package cream cheese, at room temperature
  • ½ cup powdered sugar
  • 2 large eggs, plus 1 egg white
  • 1 ½ teaspoon vanilla extract, divided
  • 1 cup gluten-free all-purpose flour
  • ½ cup gluten-free oat flour
  • 2 teaspoons pumpkin pie spice
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ teaspoon guar gum
  • 1 cup canned pumpkin puree
  • 1 cup brown sugar
  • ½ cup coconut oil
  1. Preheat to 350 degrees and line 15-cup muffin tins with baking liners.
  2. Using a stand electric mixer, beat the cream cheese and powdered sugar for 3 minutes.
  3. Beat in 1 egg white and ½ teaspoon vanilla.
  4. In a bowl, whisk together flours, pumpkin pie spice, baking powder and salt.
  5. In another bowl, mix the pumpkin puree, eggs, sugar, oil and 1 teaspoon vanilla.
  6. Stir in the flour mixture.
  7. Layer each muffin cup with some of the pumpkin batter, then the cream cheese mixture, then more of the batter.
  8. Bake until springy to the touch, 25 minutes. Let cool.
Store in the refrigerator.
Whipped Cream Frosting
  • 2 tablespoons cold water
  • 1 teaspoon unflavored gelatin
  • 2 cups whipping cream
  • ½ cup sugar
  1. In a large saucepan bring about 1 inch water to boiling over high heat.
  2. Meanwhile, in a 1-cup heatproof glass measuring cup combine the cold water and gelatin. Let stand for 2 minutes.
  3. Place measuring cup in the saucepan of boiling water.
  4. Cook and stir about 1 minute or until the gelatin is completely dissolved.
  5. Remove measuring cup from water; set aside. Cool for 5 minutes.
  6. In a chilled large mixing bowl beat whipping cream and sugar with the chilled beaters of an electric mixer on medium speed while gradually drizzling the gelatin mixture into the cream mixture.
  7. Continue beating the cream mixture until stiff peaks form.
Store in the refrigerator.

1 Comment

Post a Comment