Cheesecake-Filled Pumpkin Cupcakes

This recipe comes from Rachael Ray. I made them for a family holiday party and thought they were very tasty. They were a good not-too-sweet dessert without the frosting.

*1 8oz. pkg. cream cheese, room temp

*1/2 c. powdered sugar

*2 large eggs, plus 5 large egg whites

*2 tsp. vanilla extract

*1 1/2 c. flour

*2 tsp. pumpkin pie spice

*1 1/2 tsp. baking powder

*3/4 tsp. salt

*1 c. pumpkin puree

*1 c. sugar

*1/2 c. vegetable oil

*1 c. brown sugar

*simmering water

*12 oz. unsalted butter, cut into tablespoon pieces, chilled

Place 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 powdered sugar for 3 minutes. Beat in 1 egg white and 1/2 tsp vanilla.

In a bowl, whisk the flour, pumpkin pie spice, baking powder and 1/2 tsp. salt. In another bowl, mix the pumpkin puree, 2 eggs, sugar, oil and 1 tsp. 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, 25 minutes. Let cool.

Using an electric mixer, beat the brown sugar, 4 egg whites and 1/4 tsp. 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 degrees. 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 TBSP. at a time; then beat at high speed for 5 minutes. Beat in the remaining 1/2 tsp. vanilla. Transfer the frosting to a pastry bag; pipe large rosettes on top of the cupcakes.

I was serving these as more of a muffin, so I didn't add the frosting and they were still delicious.