Pumpkin Cheesecake Cupcakes with Bourbon Whipped Cream


  • 8 ounce cream cheese, at room temperature
  • 1/2 cup confectioners’ sugar
  • 1 large egg white
  • ½ tsp vanilla extract
  • 1 1/2 cups flour
  • 2 teaspoons pumpkin pie spice
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup canned pumpkin puree
  • 2 eggs
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 teaspoons pure vanilla extract
  • 8 oz heavy whipping cream
  • 2 tablespoons sugar
  • 1 tablespoon cornstarch (optional for stabilizing if making ahead)
  • 1 ½ tablespoons premium bourbon


  1. Place a rack in the lower third of the oven and preheat to 350 degrees F. Line a 12-cup muffin pan with baking liners.
  2. Using an electric mixer, beat the cream cheese and confectioners’ sugar for 3 minutes. Beat in 1 egg white and 1/2 teaspoon vanilla and set aside.
  3. In a bowl, whisk the flour, pumpkin pie spice, baking powder and 1/2 teaspoon salt. In another bowl, mix the pumpkin puree, 2 eggs, granulated sugar, oil and 1 teaspoon vanilla. Whisk in the flour mixture.
  4. Layer each muffin cup with some of the pumpkin batter, then a dollop of the cream cheese mixture, then more of the batter. Fill cases to ¾ full. Bake until springy to the touch, about 20 minutes. Let cool.
  5. Whip cream until soft mounds form
  6. Gradually add sugar and then corn starch all the while whipping until stiff peaks form. Gently fold in bourbon. Chill until ready to serve.
  7. Pipe or spread frosting on cooled cupcakes. Keep frosted cupcakes in refrigerator for up to 3 days.