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Pumpkin Spiced Cupcakes with Cheesecake Filling Recipe

These pumpkin spiced cupcakes with cheesecake filling are simply scrumptious. The cheesecake batter filling complements the pumpkin spice perfectly.

Servings: 12

Active time: 25 minutes

Total time:


  • 1 1/4 c + 2 Tbsp. all-purpose flour
  • 6 Tbsp cornstarch
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 2 Tbsp pumpkin pie spice
  • 1 c half and half
  • 1 Tbsp pure vanilla extract
  • 1/4 c pumpkin purée
  • 1 1/2 sticks unsalted butter, room temperature
  • 1 3/4 c granulated sugar
  • 4 Davidson's Safest Choice® pasteurized egg(s)
  • 2 c cheesecake filling


  1. Line 12 muffin cups with cupcake liners. Preheat oven to 350°F.
  2. In a medium bowl, whisk together the flour, cornstarch, baking powder, salt, and pumpkin pie spice. Set aside.
  3. In a small bowl, combine the half and half, vanilla extract, and pumpkin puree. Set aside.
  4. Using a mixer on high speed, cream butter and sugar together in a large bowl. Scrape down the sides. Add eggs on low speed, one at a time, scraping down the sides to the bottom of the bowl, until completely incorporated.
  5. On medium-low speed, alternate between adding the dry and wet ingredients for about a minute, until the ingredients are just mixed evenly. Give the bowl one more scrape down to make sure there are no patches of flour.
  6. Evenly distribute the batter between the cupcake liners. Bake for 22 minutes, or until the center of one cupcake comes out clean with a toothpick.
  7. Allow the cupcakes to cool completely. Once cool, remove from the pan and then use a small cookie cutter or paring knife to core each cupcake (reserve for topping). Use a piping bag (or plastic bag with corner snipped off) to fill each cupcake with the cheesecake batter. Top with more cheesecake batter and cupcake core.

Nutrition Facts

Serving Size (1 cupcake)
Total Servings 12

Amount Per Serving:

Nutrition Category Amount
Calories 450
Calories from Fat 220
Total Fat 25g (38% DV)
Saturated Fat 14g (70% DV)
Trans Fat 1g
Cholesterol 145mg (48% DV)
Sodium 370mg (15% DV)
52g (17% DV)
Dietary Fiber 1g (4% DV)
Sugars 35g
Protein 6g
Vitamin A 35%
Vitamin C 2%
Calcium 10%
Iron 8%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.