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Pumpkin Cheesecake Swirl Cupcakes
Ingredients
  • subheading: CHEESECAKE FILLING:
  • 170 g cream cheese, room temperature
  • 50 g sugar
  • 3 Tbsp sour cream
  • ¾ tsp vanilla extract
  • 1 large egg white, room temperature
  • subheading: PUMPKIN CUPCAKES:
  • 55 g unsalted butter, melted and slightly cooled
  • 60 ml vegetable oil
  • 75 ml milk, room temperature
  • 110 g light brown sugar, unpacked
  • 1 tsp vanilla extract
  • 2 eggs
  • 180 g all purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp ground cloves
  • ¼ tsp salt
  • 230 g canned pumpkin puree
  • subheading: CREAM CHEESE FROSTING:
  • 115 g cream cheese, room temperature
  • 2 Tbsp salted butter, room temperature
  • 230 g powdered sugar
  • ½ tsp ground cinnamon
  • ¾ tsp vanilla extract
Note: Ingredients may have been altered from the original.
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