Description
Cream-filled pumpkin cupcakes are the perfect autumn treat, combining the warm flavors of spiced pumpkin with a rich, creamy filling. These moist cupcakes are a crowd-pleaser for fall gatherings, holidays, or simply enjoying with a cup of tea on a chilly day. Filled with tangy cream cheese or light whipped cream, they offer a delightful contrast of textures and flavors that will leave everyone wanting more. Whether served at Halloween parties or as a Thanksgiving dessert, these cupcakes capture the essence of the season in every bite.
Ingredients
For the Pumpkin Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1/4 cup milk
For the Cream Filling:
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
For the Frosting:
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- A pinch of cinnamon (optional)
Instructions
Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
Cream the Butter and Sugars:
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the pumpkin puree and vanilla extract until fully combined.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix just until combined, being careful not to overmix.
Bake the Cupcakes:
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and allow them to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Prepare the Cream Filling:
While the cupcakes are cooling, make the cream filling. In a mixing bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, beating until the filling is smooth and creamy.
Fill the Cupcakes:
Once the cupcakes are completely cool, use a small knife or a cupcake corer to remove a small section from the center of each cupcake. Fill the hole with the cream filling using a piping bag or a small spoon. Replace the top part of the removed cake over the filling to cover it.
Make the Frosting:
In a mixing bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, mixing until smooth and fluffy. Stir in the vanilla extract and a pinch of cinnamon if desired.
Frost the Cupcakes:
Frost the filled cupcakes with the cream cheese frosting. You can use a piping bag for a more decorative look or simply spread the frosting with a knife.
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Serve:
These cream-filled pumpkin cupcakes are best served at room temperature, but they can be stored in the refrigerator for up to 3 days.
Notes
- Pumpkin Puree: Use canned pumpkin puree (not pumpkin pie filling) for convenience, or make your own by roasting and pureeing fresh pumpkin. This adds moisture and a mild sweetness to the cupcakes.
- Spices: The blend of cinnamon, nutmeg, cloves, and ginger brings warmth to the cupcakes and complements the pumpkin beautifully. Adjust the spice levels to your taste.
- Cream Cheese Filling: The tanginess of the cream cheese filling cuts through the sweetness of the cake, providing balance. Make sure the cream cheese is softened to avoid lumps in the filling.
- Filling Tips: If filling the cupcakes after baking, ensure they’re completely cooled before injecting the filling. A piping bag with a round tip works best for this.
- Decoration Ideas: For extra flair, top the cupcakes with a dusting of powdered sugar, cinnamon, or a swirl of frosting. Add edible decorations like mini pumpkins or fall leaves for a seasonal touch.
- Customization: Feel free to experiment with other fillings like whipped cream, marshmallow fluff, or even spiced buttercream for a fun twist. These cupcakes can also be made gluten-free or vegan with simple ingredient swaps.
- Storage: Keep the cupcakes refrigerated due to the cream filling, but they can be frozen for longer storage. Thaw in the fridge overnight before serving.