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Cream-Filled Pumpkin Cupcakes: A Fall Favorite with a Decadent Twist


  • Author: WAFA LI

Ingredients

• 2 cups all-purpose flour • 1 cup pumpkin puree • ½ cup butter, softened • ½ cup brown sugar • ¼ cup granulated sugar • 2 eggs • 1 tsp vanilla extract • 1 tsp pumpkin pie spice • ½ tsp cinnamon • ½ tsp baking soda • ¼ tsp salt • ½ cup buttermilk

FOR CREAM FILLING: • 4 oz cream cheese, softened • 2 tbsp butter, softened • ¼ cup powdered sugar • ½ tsp vanilla extract

FOR PUMPKIN FROSTING: • 8 oz cream cheese, softened • ½ cup butter, softened • 4 cups powdered sugar • 1 tsp pumpkin pie spice • ½ tsp vanilla extract


Instructions

  1. Preheat oven to 350°F
  2. Line 12 muffin tin cups with paper liners
  3. Cream butter and both sugars until fluffy
  4. Add eggs, pumpkin, and vanilla, mix well
  5. Combine flour, spices, baking soda, and salt
  6. Alternate adding flour mixture and buttermilk
  7. Fill cupcake liners ½ full
  8. Bake 15-18 minutes until toothpick comes clean
  9. Cool completely before filling
  10. Beat cream cheese and butter for filling
  11. Add powdered sugar and vanilla
  12. Fill cupcakes with cream filling using piping bag
  13. Beat cream cheese and butter for frosting
  14. Gradually add powdered sugar, pumpkin spice, and vanilla
  15. Frost filled cupcakes

PREP TIME & NUTRITION: Prep Time: 25 mins, Cook Time: 18 mins, Total Time: 43 mins, Servings: 12, Calories: 280, Net Carbs: 35g, Fats: 14g, Protein: 4g