Spiced Pumpkin Cheesecake Cupcakes

Ingredients and Weight:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1/2 cup canned pumpkin puree
• 1/2 cup sour cream
• 1 teaspoon vanilla extract

For the Cheesecake Swirl:

• 1/3 cup cream cheese, softened
• 1/4 cup granulated sugar
• 1/4 teaspoon vanilla extract

Preparation Time:

• 25 minutes

Cooking Time:

• 20-25 minutes

Difficulty Level:

• 2

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and salt.
3. In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, pumpkin puree, sour cream, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. In a small bowl, beat together the cream cheese, sugar, and vanilla extract until smooth.
6. Fill each cupcake liner about 2/3 full with pumpkin batter. Dollop a spoonful of cheesecake swirl on top of each cupcake.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cupcakes cool completely before serving.

Nutritional Information:

• Calories: 250
• Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 60mg
• Sodium: 180mg
• Carbohydrates: 32g
• Sugar: 24g
• Protein: 4g

Dish Characteristics:

• Moist and fluffy pumpkin cupcakes
• Swirled with a creamy cheesecake filling
• Spiced with warm fall flavors

User Comments:

• "These cupcakes are a delicious and festive treat for fall."
• "The pumpkin and cheesecake flavors complement each other perfectly."
• "The cupcakes are easy to make and always a crowd-pleaser."
• "I love the warm spices and the creamy texture."
• "The cupcakes are light and airy, but still very satisfying."

Special Precautions and Tips:

• For a richer flavor, use real pumpkin puree instead of canned.
• If you don't have sour cream, you can substitute plain yogurt.
• Do not overmix the batter, as this will result in tough cupcakes.
• Let the cupcakes cool completely before frosting, as the frosting will melt if the cupcakes are still warm.