Pumpkin Cheesecake Swirl Cupcakes
INGREDIENTS
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6 ounces (170g)Challenge Cream Cheese, room temperature
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1/4 cup (52g) sugar
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3 tbsp (43g) sour cream
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3/4 tsp vanilla extract
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1 large egg white, room temperature
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1/4 cup (56g)Challenge Unsalted Butter, melted and slightly cooled
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1/4 cup (60ml) vegetable oil
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5 tbsp (75ml) milk, room temperature
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1 cup (108g) light brown sugar, unpacked
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1 tsp vanilla extract
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2 eggs
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1 1/4 cup + 2 tbsp (179g) all purpose flour
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1 tsp baking powder
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1/2 tsp baking soda
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1 tsp ground cinnamon
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1/4 tsp ground nutmeg
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1/4 tsp ground ginger
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1/4 tsp ground cloves
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1/4 tsp salt
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1 cup (233g) canned pumpkin puree
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4 oz (113g)Challenge Cream Cheese, room temperature
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2 tbsp (28g)Challenge Salted Butter, room temperature
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2 cups (230g) powdered sugar
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1/2 tsp ground cinnamon
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3/4 tsp vanilla extract
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