Cheesecake-Stuffed Pumpkin Cupcakes
One 8-ounce package cream cheese, at room temperature
½ cup confectioners’ sugar
2 large eggs, plus 5 large egg whites
2 teaspoons pure vanilla extract
1 ½ cups gluten-free flour blend
2 teaspoons pumpkin pie spice
1 ½ teaspoons baking powder
1 cup canned pumpkin puree
3 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.
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