Pumpkin Cupcakes – These pumpkin cupcakes are the perfect fall dessert– soft pumpkin cupcakes filled with a creamy spiced pumpkin filling and topped with cream cheese frosting.
Pumpkin Cupcakes
I am so excited that fall is here so that I can make pumpkin desserts constantly. I was headed to an event recently and decided I wanted to make my spin on a pumpkin cupcake. I made a simple pumpkin cupcake base and once it cooled, I filled it with a creamy pumpkin cheesecake filling to give it some extra flavor. I finished the cupcakes off with a cream cheese frosting and they were absolutely delicious. Each bite tastes like fall!
Common Questions About Making Pumpkin Cupcakes
What are pumpkin cupcakes?
Pumpkin cupcakes have a pumpkin cupcake base that is filled with a pumpkin cheesecake filling and topped with a cream cheese frosting.
How many servings does this recipe make?
This recipe makes 12 cupcakes.
How long do these cupcakes last?
These cupcakes last up to two days when stored in a refrigerated airtight container.
What other fall cupcake recipes can I make?
My favorite fall cupcake recipes include –
How can I decorate these cupcakes?
I used a sprinkle of cinnamon but you could also use a chunk of cinnamon stick, a candy pumpkin, or a drizzle of salted caramel sauce.
How can I make the perfect cupcakes?
- Follow the recipe – While I totally understand dietary restrictions, if you plan on making changes to the ingredients, I cannot guarantee the recipe will work. If you are facing this problem, I will gently suggest that you may want to consider finding a cupcake recipe on a site that specifically develops for the diet you are on such as a keto baking website or vegan baking website. Too many times have I seen recipes for wrong for people because they started to adjust the recipe too much.
- Don’t over-mix the cupcakes – If you want to keep cupcakes light and airy, avoiding over-mixing is key. Mix until just barely combined.
- Let the cupcakes completely cool before frosting – This is a classic mistake that people constantly make (including me). Your cupcakes are done baking, you are ready to sit down and eat one so you touch the cupcake and say “this is most definitely cool” even though it’s only been out of the oven for like, 5 minutes. Wrong. Your frosting will just slide off the cupcake and it’ll be really sad. To be safe, I’d say give them 1-2 hours before frosting.
- Don’t over fill the cupcake liners – If you overfill the cupcake liners, you will definitely have some overflow which isn’t pretty and elegant. Stick to filling each liner about 3/4 full.
- Spin the cupcake tin halfway through cooking – An oven’s heat is generally not terribly even so a simple way to make sure all of the cupcakes cook all the way through is to spin the pan about 1/2 way through baking 180 degrees.
Ingredient Notes –
- Milk adds moisture to the cupcakes to help bring the batter together. I’m using whole milk but skim or 1% should work as well.
- Pumpkin puree gives the cupcakes and filling pumpkin flavor and orange color. Make sure to use pumpkin puree, not pumpkin pie filling.
- Vegetable oil adds richness and helps prevent the cupcakes from drying out.
- Eggs add moisture and help bind the cake batter together.
- Vanilla enhances the sweetness and flavor of the pumpkin in the cupcakes.
- Granulated sugar sweetens our cupcakes. Brown sugar would also be delicious!
- Flour gives the cupcakes structure– make sure to measure using the spoon and level method.
- Baking powder helps the cupcakes rise so they become light and fluffy.
- Pumpkin pie spice adds a bit of warmth and spice to the cupcakes and filling.
- Cream cheese is the base of our filling and frosting– make sure it’s fully softened so it whips smoothly.
- Powdered sugar adds sweetness and structure to our filling and frosting.
- Butter also adds structure to the frosting. If we used only cream cheese, the frosting would be too soft to pipe.
Looking for more elegant pumpkin desserts? Check these out!
Yield: 12 Cupcakes
Pumpkin Cupcakes
Pumpkin Cupcakes - These pumpkin cupcakes are the perfect fall dessert– soft pumpkin cupcakes filled with a creamy spiced pumpkin filling and topped with cream cheese frosting.
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Ingredients
For the Cupcakes
- 1/2 cup whole milk
- 1/3 cup canned pumpkin puree
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
For the Pumpkin Filling
- 4 ounces (1/2 brick) cream cheese, softened
- 2 tablespoons canned pumpkin puree
- 2 tablespoons powdered sugar
- 1/2 teaspoon pumpkin pie spice
For the Cream Cheese Frosting
- 6 tablespoons butter, softened
- 4 ounces (1/2 brick) cream cheese, softened
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
For the Cupcakes
- Preheat the oven to 350 degrees F and line 12 muffin tins with paper liners.
- In a large bowl, whisk together the milk, pumpkin puree, vegetable oil, eggs, and vanilla.
- Once combined, whisk in the sugar.
- Next, add the flour, baking powder, and pumpkin pie spice. Whisk to combine.
- Divide the batter between the muffin tins - filling each one 3/4 of the way fall.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcakes comes out clean.
- Remove the cupcakes to a wire rack and allow them to cool completely before filling and frosting.
For the Pumpkin Filling
- Add the cream cheese, pumpkin puree, powdered sugar, and pumpkin pie spice to a medium bowl.
- Beat the mixture with a hand mixer until light and fluffy - about 2 minutes.
- To fill the cupcakes, cut a 1" circle out of the center of each cupcake. Fill the hole with the pumpkin mixture and place the piece of cupcake back into its spot, making sure to cover the filling completely.
For the Cream Cheese Frosting
- Add the softened butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy - about 2 minutes.
- With the mixer on low speed, slowly add the powdered sugar and vanilla extract.
- Scrape down the sides of the bowl and then turn the mixer to medium-high speed. Beat until the frosting becomes light and fluffy - about 2 minutes.
- Transfer the frosting to a piping bag fitted with your choice of tip and frost the cupcakes as desired.
- Storage - Store any leftover cupcakes in an airtight container in the fridge for up to two days.
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