breakfast-brunch-dessert: 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

breakfast-brunch-dessert: 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

tags: ✨Voodoo Child ✨, cheesecake,cupcake,pumpkin,dessert,recipe,

from: http://dcakesss.tumblr.com/post/10170370467