Mini pumpkin cheesecake

Recently tried this for dessert during Chinese New Year, not too heavy with cheese taste and a little spice to the good old plain cheesecake. It’s good with white or red wine, if you’re a wine lover.

I adapted this recipe from eats well with others and made it less sweet for our taste.


Makes about 15 cupcakes


220g Digestive biscuits, crushed
113g unsalted butter, soften
1 tbsp cinnamon powder
250g cream cheese, room temperature
114g sugar
3 large eggs
1 tsp vanilla essence
385g pumpkin, steamed and mashed
1 1/2 tsp pumpkin pie spice


1. Cut pumpkin into slices and steam for about 20 minutes. Once done, remove the pumpkin skin. Cut pumpkin into smaller pieces and put in a medium bowl to mash. Then, leave to cool.

2. Pre-heat oven to 180°C. Prepare paper cups.

3. In a large bowl, stir together Digestive biscuits, butter and cinnamon powder. Spread out evenly in 15 paper cups. It gives you about 5-10cm thick of crust.

4. In the stand mixer bowl fitted with paddle attachment, beat cream cheese on medium-high speed for about 1 minute until light and fluffy. Add in sugar and beat for another 2-3 minutes.

5. Mix in eggs, one at a time and scraping down the bowl after each addition.

6. Mix in vanilla essence, pumpkin and pumpkin spice. Scoop the filling into the paper cups. Hit the tray with cupcakes on the table lightly for any air bubble to lift.

7. Bake for about 30-40 minutes. Turn off the oven and let the oven door slightly ajar for another 30-40 minutes.

8. Remove from oven and let cool. Allow to chill in refrigerator before serving.

Note: If you would like to have a smooth cake side, you may either use warm spatula to smooth it or bake it in a mini baking ring with foil covered at the bottom.


Carrot cupcake with lemon cream cheese frosting

Other than logcake, carrot cake can be an alternative cake to bake for Christmas! There are so many different types of carrot cake recipes on the internet but what attracted me was the word “moist”. I love how delicious moist cakes are. What caught my attention was adding pineapple to the batter to give the cake an additional moistness. Making it into cupcakes would be easier to eat or share.

If there is a video recipe, why not we check it out right? It gives us that extra boost to feel how easy it is to bake. I adopted this recipe from  This recipe uses applesauce instead of pineapple but it also mentions what are the alternate ingredients you can use. For the frosting, I love it with a lemony cheesy taste and I didn’t have butter. So I adopted another recipe from

I have also reduced the sugar level from the original recipes.


Makes 12 cupcakes


Carrot cupcake
175g plain flour
1 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
120g walnuts, coarsely chopped
2 eggs
100g castor sugar
160ml vegetable oil
1/2 tsp vanilla essence
160g crushed pineapple, drained
320g grated raw carrots

Lemon cream cheese frosting
115g cream cheese, soften
30g sugar
1/2 tsp vanilla
1 tbsp lemon juice


Carrot cupcake
1. Preheat oven to 180°C.  Line 12 muffin cups.

2. In large bowl, whisk eggs until lightly beaten. Add in sugar and continue whisking to mix in. Then whisk in oil and vanilla essence until slightly thickened. Fold in grated carrots and crushed pineapples until just mixed.

3. Mix flour, baking soda, salt and ground cinnamon together and sieve into the wet mixture above at 3-4 intervals until all dry ingredients are folded in. Add in walnuts and fold until just incorporated.

4. Fill the batter up to about 3/4 of the cup. You can use a measuring cup to help to split the batter evenly in each cup so that the cupcakes can be ready at about the same time. Note: I made mine up to about 1/2 of the cup for more cupcakes. If you think it looks ugly, you can serve it without the cups.

5. Bake for about 18-20 minutes or until toothpick inserted comes out clean. Remove from oven and let it cool completely.

Lemon cream cheese frosting
6. Beat cream cheese until smooth. Add in sugar and vanilla to mix in.

7. Gradually add lemon juice and beat until smooth. Note: If you see the batter curdle, don’t worry, let it continue to beat until smooth.

8. You can either pipe or spread the frosting on the cooled cupcakes. You can then add in any edible decorative on the frosting. Keep refrigerated to avoid the frosting and your decorative to melt.


Here is the video from