Pumpkin Cupcakes with Cream Cheese Filling
Calories: 19
Adjust Servings Here: 12 cupcakes
Description
These moist pumpkin cupcakes are soft, tender, and full of warm fall flavor from pumpkin puree, cinnamon, and pumpkin spice. Topped with a smooth, tangy cream cheese frosting, they’re an easy pumpkin dessert for fall baking, Halloween, Thanksgiving, or any autumn gathering.
Ingredients
Cream Cheese Filling
- 170 g (6 oz) Cream Cheese full fat
- 3 tbsp Sugar
- ½ tsp Vanilla extract
Cupcakes
- 170 g (1⅓ cups) All-purpose flour
- 1¼ tsp Baking powder
- ¼ tsp Baking soda
- ¼ tsp Salt
- 1 tsp Pumpkin Spice
- 1 tsp Ground cinnamon
- 2 large Eggs large
- 225 g (1 cups) Sugar white or brown
- 75 ml (⅓ cup) Cooking oil
- 280 g (1 cups) Pumpkin puree
- 1 tsp Vanilla Extract
Cream cheese frosting
- 240 g (1 cup) Heavy cream room temperature
- 113 g (4 oz) Cream cheese softened
- 60 g (½ cup) Powdered sugar
- ¼ tsp Salt
- 1 tsp Vanilla extract
Instructions
- Cream cheese filling - Beat the cream cheese, sugar, and vanilla until smooth. Set aside.170 g Cream Cheese , 3 tbsp Sugar, ½ tsp Vanilla extract
Pumpkin Cupcakes
- Preheat the oven to 350°F / 175°C. Line a 12-cup cupcake pan.
- Dry ingredients - Whisk together the flour, baking powder, baking soda, salt, pumpkin spice, and cinnamon.170 g All-purpose flour, 1¼ tsp Baking powder, ¼ tsp Baking soda, ¼ tsp Salt, 1 tsp Pumpkin Spice, 1 tsp Ground cinnamon
- Batter - In another bowl, whisk the brown sugar, oil, eggs, and vanilla until combined. Stir in the pumpkin puree. Add the dry ingredients and mix just until combined.2 large Eggs, 225 g Sugar, 75 ml Cooking oil, 280 g Pumpkin puree, 1 tsp Vanilla Extract
- Assemble - Divide some batter among the cupcake liners. Add a spoonful of cream cheese filling to each, then cover with the remaining batter.
- Bake for approximately 22–24 minutes, checking that the cake is set. Cool completely.
Whipped cream cheese frosting
- Beat the cream cheese, powdered sugar, and vanilla until smooth. Gradually add the cold whipping cream, then whip until firm peaks form.240 g Heavy cream, 113 g Cream cheese, 60 g Powdered sugar, ¼ tsp Salt, 1 tsp Vanilla extract
- Pipe onto the cooled cupcakes and refrigerate until serving.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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