Go Back

Cream Filled Pumpkin Cupcakes

Print Recipe Pin Recipe

Ingredients
  

  • Ingredients:
  • Cream Cheese Filling:
  • 4 ounces cream cheese softened
  • 1/3 cup granulated sugar
  • 1/2 teaspoon pumpkin pie spice
  • Pumpkin Cupcakes:
  • 1 cup all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 cup pumpkin puree
  • 1/2 cup sugar
  • 1/3 cup light brown sugar packed
  • 1/2 cup vegetable oil
  • 2 large eggs
  • Cream Cheese Frosting:
  • 8 ounces cream cheese softened
  • 1/2 cup unsalted butter softened
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar

Instructions
 

  • Instructions:
  • Prepare the Cream Cheese Filling: In a mixing bowl, combine the softened cream cheese, granulated sugar, and pumpkin pie spice. Beat on medium speed until the mixture is creamy and smooth. Set aside.
  • Make the Cupcake Batter: In a separate bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, cinnamon, baking soda, nutmeg, and salt.
  • In another bowl, mix together the pumpkin puree, granulated sugar, light brown sugar, vegetable oil, and eggs until well combined. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  • Fill the Cupcake Liners: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. Scoop a small amount of the pumpkin batter into each liner, filling them about one-third full.
  • Add a spoonful of the cream cheese filling on top, then add more pumpkin batter to fill the liners about two-thirds full.
  • Bake the Cupcakes: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  • Once done, remove from the oven and allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
  • Prepare the Frosting: In a mixing bowl, beat together the softened cream cheese and butter until creamy. Gradually add the powdered sugar, and mix until smooth.
  • Finally, stir in the vanilla extract.
  • Frost the Cupcakes: Once the cupcakes are completely cooled, use a piping bag or a modified ziplock bag to pipe the cream cheese frosting onto each cupcake.
  • You can add decorative touches like a dollop of frosting on top or sprinkle with spices if desired.
  • Extra Tips: For best results, make certain all your ingredients are at room temperature before starting. This guarantees better mixing and a smoother batter. Additionally, these cupcakes are a popular pumpkin recipe that families enjoy during the fall.
  • If you want to make mini cupcakes, simply divide the batter into a mini muffin tin and bake for 12-13 minutes.
  • Store any leftover filled and frosted cupcakes in the refrigerator to keep them fresh, and consider using canned pumpkin puree for consistency in flavor and texture. Enjoy your baking!