Go Back

Cream-filled Pumpkin Cupcakes

These delightful cream-filled pumpkin cupcakes are perfect for autumn gatherings or any festive occasion. Moist pumpkin cupcakes are made even more indulgent by a sweet cream filling, then topped with a creamy frosting and a sprinkle of cinnamon.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 220 kcal

Equipment

  • 1 mixing bowls
  • 1 electric mixer or whisk
  • 1 measuring cups and spoons
  • 12 cupcake liners
  • 1 muffin tin
  • 1 piping bag or plastic bag for filling
  • 1 toothpick
  • 1 cooling rack

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 cup canned pumpkin puree
  • 1 cup granulated sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • 1 cup cream cheese, softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • ½ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 2 tablespoon milk

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  • In a mixing bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Whisk until blended.
  • In another bowl, blend together the pumpkin puree, sugar, vegetable oil, and eggs until smooth.
  • Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  • Fill the cupcake liners about two-thirds full with the batter. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
  • Allow cupcakes to cool in the tin for 5 minutes before transferring them to a cooling rack to cool completely.
  • For the cream filling, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth.
  • Once the cupcakes are completely cool, use a piping bag or a knife to cut a small hole in the center of each cupcake and fill it with the cream cheese filling.
  • To make the frosting, beat the softened butter until creamy. Gradually mix in powdered sugar and milk until you reach the desired consistency. Add vanilla extract and beat until fluffy.
  • Frost the filled cupcakes generously with the frosting. Optionally, sprinkle a little cinnamon on top.

Notes

Make sure the cupcakes are completely cool before filling and frosting to prevent melting.
You can store the cupcakes in an airtight container in the refrigerator for up to 3 days.