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
Scale
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
