Cheesecake-Stuffed Pumpkin CupcakesMakes: 12 One 8-ounce package cream cheese, at room temperature½ cup confectioners’ sugar2 large eggs, plus 5 large egg whites2 teaspoons pure vanilla extract1 ½ cups gluten-free flour blend2 teaspoons pumpkin pie spice1 ½ teaspoons baking powder¾ teaspoon salt1 cup canned pumpkin puree1 cup granulated sugar½ cup vegetable oil1 cup light brown sugarSimmering water3 sticks (12 ounces) unsalted butter, cut into tablespoon-size pieces and chilled Place a rack in the lower third of the oven and preheat to 350 °. 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 ½ teaspoon vanilla. In a bowl, whisk the flour, pumpkin pie spice, baking powder and ½ 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 the cream cheese mixture, then more of the batter. Bake until springy to the touch, about 25 minutes. Let cool. Using the electric mixer, beat the brown sugar, remaining 4 egg whites and remaining ¼ teaspoon salt. Fill a medium saucepan with enough simmering water to reach a depth of 1 inch; place the mixing bowl on top. Whisk the mixture until it registers 160 ° on an instant-read thermometer. Transfer the bowl back to the mixer and beat at high speed until fluffy; lower the speed and beat to room temperature, about 5 minutes. Add the butter, 1 tablespoon at a time, then beat at high speed for 5 minutes. Beat in the remaining ½ teaspoon vanilla. Transfer the frosting to a pastry bag; pipe large rosettes on top of the cupcakes. Using a small pastry scoop, fill the baking liners to the top with some of the pumpkin batter, then the cream cheese mixture, then more batter.Let the cupcakes cool before frosting or it will make a melty mess.To make a fluffy frosting, add cold butter a piece at a time.Use a pastry bag with a star tip to pipe the frosting decoratively. No pastry bag? No problem! Just fill a resealable plastic bag with the frosting, snip off a corner and pipe away! source: http://silvanaskitchen.com Related PostsOreo Funfetti CupcakesCampbell Go Soup, Creamy Red Pepper with Smoked GoudaNature’s Path Crunchy Vanilla Sunrise Cereal Review!Thai Kitchen: Thai Ginger Soup Review (Instant Rice Noodle)Haagen Dazs Free Cone Day! – May 8 at 4-8PMThings We Love: Fruit Jellies!