Cream-filled Pumpkin Cupcakes Recipe
If you love the cozy flavors of autumn but want to enjoy them in a playful, delightful way, these Cream-filled Pumpkin Cupcakes are exactly what your baking dreams have been waiting for. Imagine tender, spiced pumpkin cupcakes that hide a creamy, luscious filling in the center—giving every bite a beautiful surprise. This recipe masterfully balances the rich pumpkin aroma with a smooth cream cheese center and fluffy frosting, making these treats perfect for any fall gathering or a special afternoon indulgence. Once you try these Cream-filled Pumpkin Cupcakes, you’ll find yourself reaching for them again and again because they truly capture the heart and soul of seasonal baking.
Ingredients You’ll Need
These ingredients are refreshingly straightforward yet essential for bringing that irresistible texture, flavor, and color to your Cream-filled Pumpkin Cupcakes. Each component plays a crucial role in layering the warm spices, moist pumpkin base, and sumptuous cream cheese filling that define this recipe.
- All-purpose flour (1 1/2 cups): Provides the perfect structure for a tender but sturdy cupcake.
- Pumpkin puree (1 cup): The star of the show, offering natural moisture and that unmistakable pumpkin flavor and vibrant orange hue.
- Granulated sugar (1 cup): Adds the ideal level of sweetness and helps with caramelization during baking.
- Vegetable oil (1/2 cup): Keeps the cupcakes moist and tender, ensuring they don’t dry out.
- Large eggs (2): Bind everything together and contribute to the cupcakes’ light rise.
- Baking soda (1 tsp) and baking powder (1 tsp): These leavening agents give the cupcakes a perfect fluffy texture.
- Ground cinnamon (1 tsp), nutmeg (1/2 tsp), and ginger (1/4 tsp): Combine to create that quintessential warm spice blend that makes these cupcakes feel truly special.
- Salt (1/4 tsp): Enhances all the sweet and spicy flavors.
- Cream cheese (1 cup, softened): The luscious filling’s base, lending a tangy richness that beautifully contrasts the pumpkin.
- Powdered sugar (2 1/2 cups, divided): Sweetens the cream cheese filling and the frosting, creating smooth, velvety texture.
- Vanilla extract (1 tsp, divided): Adds depth and a subtle aromatic sweetness to the filling and frosting.
- Unsalted butter (1/2 cup, softened): Whipped into the frosting for a light, airy finish.
- Milk (2 tbsp): Adjusts the frosting’s consistency to that perfect spreadable fluffiness.
How to Make Cream-filled Pumpkin Cupcakes
Step 1: Prepare Your Oven and Cupcake Liners
Start by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius) and lining a muffin tin with cupcake liners. This simple prep step ensures your cupcakes bake evenly and that clean removal from the tin is a breeze, which preserves their delicate shape and texture.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until evenly combined. This spice-packed dry mix is what gives the cupcakes their inviting aroma and lovely golden color once baked.
Step 3: Combine the Wet Ingredients
In a separate bowl, blend the pumpkin puree, granulated sugar, vegetable oil, and eggs until the mixture is smooth and cohesive. This wet base is the source of moisture and the deliciously rich pumpkin flavor essential to the cupcakes.
Step 4: Bring It All Together
Gradually add the dry ingredients into the wet mixture, stirring just until combined. Be careful not to overmix here; you want a light batter to ensure your cupcakes come out soft and fluffy instead of dense.
Step 5: Bake Your Cupcakes
Fill each lined muffin cup about two-thirds full with the batter, then pop the tray into the oven. Bake for about 20 minutes, or until a toothpick inserted in the center comes out perfectly clean. Let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely. This cooling step is important for the next steps involving filling and frosting.
Step 6: Prepare the Cream Cheese Filling
While the cupcakes cool, beat together the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy. This filling will transform every bite into a luscious delight with a wonderful tang that complements the spiced pumpkin flawlessly.
Step 7: Fill the Cupcakes
Once your cupcakes are cool, use a small knife or a piping bag tip to carefully cut a small hole in the center of each cupcake. Spoon or pipe in the cream cheese filling, making sure it’s well contained inside for that delightful surprise when you take a bite.
Step 8: Make and Frost the Cupcakes
Beat the softened butter until fluffy, then gradually add powdered sugar and milk until you reach a spreadable frosting consistency. Add vanilla extract and continue beating until light and airy. Frost the filled cupcakes generously, covering the top with smooth swirls of creamy goodness. Optionally, sprinkle a touch of cinnamon on top for an inviting final touch.
How to Serve Cream-filled Pumpkin Cupcakes
Garnishes
These cupcakes are naturally stunning, but you can elevate their presentation by sprinkling a pinch of ground cinnamon or chopped toasted pecans on top. A delicate dusting of edible gold dust or a small pumpkin-shaped candy can add whimsical charm, perfect for seasonal gatherings.
Side Dishes
Cream-filled Pumpkin Cupcakes shine best with simple accompaniments. Pair them with a warm cup of spiced chai tea or freshly brewed coffee that balances the sweet and tangy flavors. If you want something more decadent, a scoop of vanilla ice cream or a dollop of whipped cream makes a delightful pairing to contrast the spice profile.
Creative Ways to Present
Take your Cream-filled Pumpkin Cupcakes to the next level by serving them on a rustic wooden platter with pumpkin leaves or cinnamon sticks for an autumnal vibe. You can also turn them into a mini cupcake tower by stacking them with skewers and incorporating seasonal fruits like cranberries or sliced apples for a festive effect.
Make Ahead and Storage
Storing Leftovers
To keep your Cream-filled Pumpkin Cupcakes tasting fresh, store them in an airtight container in the refrigerator for up to three days. The cool temperature preserves the delicate cream filling and frosting, preventing spoilage and maintaining their delectable texture.
Freezing
If you want to enjoy these cupcakes later or prepare them for a special occasion, freeze unfrosted cupcakes wrapped tightly in plastic wrap and stored in a freezer bag for up to two months. When ready, thaw overnight in the fridge before filling and frosting for best results.
Reheating
Since these cupcakes have a rich cream cheese filling and buttercream frosting, it’s best to enjoy them cold or at room temperature. If you prefer a slightly warm cupcake, gently warm them in a microwave for just 10 seconds, but avoid reheating the frosting or filling to keep the flavors and texture intact.
FAQs
Can I use fresh pumpkin instead of canned puree?
Absolutely! Just be sure to cook and puree your fresh pumpkin thoroughly, then drain any excess moisture before measuring out the cup needed for the recipe. This will help keep your cupcakes from becoming too wet.
Is there a way to make these cupcakes dairy-free?
You can substitute dairy-free cream cheese and margarine in equal amounts for the cream filling and frosting. Just make sure to pick versions that whip well so you still get that perfect creamy texture.
Can I make these cupcakes gluten-free?
Yes! Use a gluten-free all-purpose flour blend that includes xanthan gum or another binder. Keep an eye on texture, as gluten-free flour can sometimes slightly alter the crumb, but these cupcakes should still be delicious.
How far in advance can I assemble the cupcakes?
You can bake and cool the cupcakes a day ahead, prepare the filling and frosting separately, and assemble everything on the day you plan to serve. This keeps the cupcakes freshest and makes any party prep easier.
What’s the best way to fill the cupcakes without making a mess?
Using a piping bag fitted with a small round tip is your best bet for neat filling. If you don’t have one, a small spoon or knife works fine—just scoop carefully and gently, making sure not to overfill so the filling doesn’t spill out when frosting.
Final Thoughts
These Cream-filled Pumpkin Cupcakes are the ultimate way to celebrate the flavors of fall while delighting anyone lucky enough to take a bite. They’re fun to make, even better to share, and totally irresistible with their creamy center and dreamy frosting. Trust me, once you try them, you’ll wonder how pumpkin cupcakes could ever be this exciting! So grab your ingredients and whip up a batch of these little gems—you won’t regret it.
Print
Cream-filled Pumpkin Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Delight in these moist and flavorful Cream-filled Pumpkin Cupcakes, featuring a spiced pumpkin batter filled with a luscious cream cheese center and topped with a creamy vanilla buttercream frosting. Perfect for fall gatherings or anytime you crave a comforting seasonal treat.
Ingredients
Cupcake Batter
- 1 1/2 cups all-purpose flour
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
Cream Cheese Filling
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners to prevent sticking and ensure easy removal after baking.
- Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt until fully blended to distribute the leavening and spices evenly.
- Combine Wet Ingredients: In a separate bowl, blend the canned pumpkin puree, granulated sugar, vegetable oil, and eggs until the mixture is smooth and uniform in texture.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet pumpkin mixture, stirring gently until just combined. Avoid overmixing to keep the cupcakes tender.
- Fill and Bake: Spoon the batter into the lined muffin tin, filling each cupcake liner about two-thirds full. Bake in the preheated oven for approximately 20 minutes or until a toothpick inserted in the center comes out clean.
- Cool Cupcakes: Remove the cupcakes from the oven and allow them to cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely, ensuring the filling and frosting do not melt.
- Prepare Cream Cheese Filling: Beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy, perfect for filling the cupcakes.
- Fill Cupcakes: Once cooled, use a piping bag or a small knife to carefully cut a small hole in the center of each cupcake. Fill each cavity generously with the cream cheese filling.
- Make Frosting: Beat the softened unsalted butter until creamy. Gradually add the powdered sugar and milk, mixing until you achieve your desired frosting consistency. Stir in the vanilla extract and beat the frosting until fluffy and smooth.
- Frost the Cupcakes: Generously frost each filled cupcake with the prepared buttercream frosting. Optionally, sprinkle a dash of cinnamon on top for extra flavor and a decorative touch.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, for best results.
- Ensure cream cheese and butter are softened to room temperature for smoother mixing.
- Do not overmix the batter to keep the cupcakes light and fluffy.
- Filling the cupcakes while they are completely cool prevents the cream cheese filling from melting.
- You can sprinkle chopped nuts or a dusting of cinnamon on top for added texture and flavor.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
Keywords: pumpkin cupcakes, cream-filled cupcakes, fall desserts, pumpkin recipe, cream cheese filling, homemade cupcakes, spiced cupcakes
