INGREDIENTS
- 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
INSTRUCTIONS
- 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.
- 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.
- 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.
- 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.
- Whip cream until soft mounds form
- Gradually add sugar and then corn starch all the while whipping until stiff peaks form. Gently fold in bourbon. Chill until ready to serve.
- Pipe or spread frosting on cooled cupcakes. Keep frosted cupcakes in refrigerator for up to 3 days.
