Pumpkin Cheesecake Cupcakes

8 oz. cream cheese, at room temp.
1/2 c. confetioners' sugar
2 large eggs, plus 5 large egg whites
2 t. pure vanilla extract
1 1/2 c. flour
2 t. pumpkin pie spice
1 1/2 t. baking powder
3/4 t. salt
1 c. canned pumpkin puree
1 c. granulated sugar
1/2 c. vegetable oil
1 c. light brown sugar
Simmering water
3 sticks unsalted butter, cut into tablespoon size pieces and chilled

1. Place a rack in the lower 1/3 of the oven and preheat to 350°. Line a 12-cup muffin pan with liners. Using an electric mixer, beat the cream cheese and confectioners' sugar for 3 minutes. Beat in 1 egg white and 1/2 t. vanilla.
2. In a bowl, whisk the flour, pumpkin pie spice, baking powder, and 1/2 t. salt. In another bowl, mix the pumpkin, 2 eggs, granulated sugar, oil, and 1 t. vanilla. Whisk in the flour mixture.

3. Layer each muffin cup with pumpkin, cream cheese, then pumpkin. Bake until springy to touch, about 25 minutes. Let cool.

Got so big the tops some were flattened by the oven rack!

4. Using the electric mixer, beat the brown sugar, remaining 4 egg whites aflattennd remaining 1/4 t. 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.

4. Using the electric mixer, beat the brown sugar, remaining 4 egg whites and remaining 1/4 t. 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.

5. Transfer the bowl back to the mixer an beat at high speed until fluffy; lower the speed and beat to room temperature, about 5 minutes. Add the butter, 1 T. at a time, then beat at high speed for 5 minutes. Beat in the remaining 1/2 t. vanilla.

6. Transfer to a pastry bag and pipe large rosettes on top of the cupcakes.

Obviously I am not going to win any prizes for my icing abilities but taste is what matters, right? I will be honest, these took a couple of hours to make!  But I am no baker so part of it could have been me and my slowness.  Also they were huge!  I am not a big sweets person so it was too much for to eat at one time.  So if I make again, I will make smaller cupcakes. I think having more will also make me feel better about spending all of that time making them.  But I will say they were VERY good, not your average cupcake!