If you’re looking for a dessert that perfectly blends the warm flavors of fall with a luscious surprise inside, you absolutely have to try this Cream Cheese Filled Pumpkin Cupcakes Recipe. These cupcakes boast a tender pumpkin crumb infused with cozy spices, and that hidden cream cheese center makes every bite a delightful adventure. It’s like autumn wrapped up in a cupcake — moist, flavorful, and irresistibly creamy in the middle. Whether you’re baking for a holiday gathering or simply craving a seasonal treat, this recipe will quickly become a beloved go-to that’s as fun to make as it is to eat.
Ingredients You’ll Need
The magic of this Cream Cheese Filled Pumpkin Cupcakes Recipe truly comes down to a handful of simple ingredients that each play a crucial role. From the moistening richness of pumpkin and canola oil to the warm spices that evoke fall, every ingredient brings something special to the party.
- 1 1/3 cups sugar: Adds sweetness that balances the pumpkin’s earthiness perfectly.
- 1/2 cup canola oil: Keeps the cupcakes incredibly moist and tender.
- 1 1/4 cups canned pumpkin: Delivers that classic autumn flavor and natural moisture.
- 3 large eggs: Provide structure and richness.
- 1 1/3 cups all-purpose flour: The foundation of your cupcake’s texture—light yet substantial.
- 1 1/2 teaspoons baking soda: Helps the cupcakes rise beautifully and creates a tender crumb.
- 3/4 teaspoon salt: Enhances all the other flavors.
- 1 teaspoon baking powder: Adds extra lift for that perfect cupcake puff.
- 1 teaspoon ground cinnamon: Infuses the batter with warm, fragrant spice.
- 4 oz (125g) cream cheese, softened: Essential for the luscious filling and frosting.
- 1/4 cup unsalted butter, softened: Makes the frosting creamy and rich.
- 2 cups confectioner’s sugar: Sweetens the cream cheese frosting without any grit.
- 1 teaspoon vanilla extract: Adds a lovely aromatic depth to the frosting.
How to Make Cream Cheese Filled Pumpkin Cupcakes Recipe
Step 1: Prepare the Cream Cheese Frosting
Start by beating together the softened cream cheese and butter until they’re fluffy and smooth. This step is crucial because you want a silky frosting that fills those cupcake cavities perfectly without being runny. Next, gradually mix in the confectioner’s sugar and vanilla, beating until creamy and luscious. Once ready, cover and chill the frosting to let it firm up and become easier to pipe or spoon into the cupcakes.
Step 2: Mix the Pumpkin Batter
Preheat your oven to 350°F (176°C). In a large mixing bowl, combine the sugar, canola oil, pumpkin, and eggs. Beat these ingredients well to ensure they’re fully incorporated — the batter should look smooth and inviting. In a separate bowl, whisk together the flour, baking soda, salt, baking powder, and cinnamon. Gradually add this dry mix to the pumpkin mixture, stirring just until everything is blended into a warm, fragrant batter ready for the oven.
Step 3: Bake the Cupcakes
Line a cupcake pan with paper liners and fill each about three-quarters full with the batter. This amount leaves the perfect amount of room for rising and avoids spilling over. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let them cool in the pan for about 10 minutes before transferring the cupcakes to a wire rack to cool completely.
Step 4: Hollow Out the Cupcakes and Fill
When the cupcakes are cool, gently cut out a 1-inch by 1-inch square from the center of each cupcake using a small sharp knife. Be super careful here to keep the cutout pieces intact — you’ll want to set these aside for topping later. Now, fill the hollow spaces in the cupcakes with the chilled cream cheese frosting, spooning or piping the creamy filling until it’s level with the cupcake tops.
Step 5: Add the Finishing Touches
Replace the cutout pieces back on top of each cupcake, gently pressing down to secure them. Then spread a little extra frosting on top to blend in the edges and add a smooth finish. For an extra festive touch, consider placing a small candy pumpkin or autumn-themed decoration on top to really celebrate the season.
How to Serve Cream Cheese Filled Pumpkin Cupcakes Recipe
Garnishes
These cupcakes look stunning with a sprinkle of cinnamon or nutmeg over the frosting for a quick, elegant garnish. For an extra pop of color and texture, chopped toasted pecans or a drizzle of caramel sauce can beautifully complement the warm pumpkin and tangy cream cheese filling.
Side Dishes
Pair these cupcakes with a hot cup of spiced chai tea or a rich, creamy latte to enhance their pumpkin spice goodness. For an autumn brunch, serve alongside fresh fruit or a light citrus salad to balance the creamy and spiced flavors with a refreshing zest.
Creative Ways to Present
For a charming presentation, arrange the cupcakes on a rustic wooden board surrounded by fall leaves and mini pumpkins. You can also serve them in individual cupcake boxes for gifting or place them on a tiered cake stand at parties to make them the centerpiece everyone will talk about.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover Cream Cheese Filled Pumpkin Cupcakes Recipe in an airtight container in the refrigerator. The chill keeps the cream cheese filling fresh and the cupcakes moist. They will stay delicious for up to four days, making them a perfect make-ahead treat.
Freezing
You can freeze these cupcakes by placing them in a single layer on a baking sheet and freezing until solid. Then transfer to a freezer-safe container or bag. Frozen, they can keep up to three months. Just thaw in the fridge before serving to maintain that creamy filling texture.
Reheating
When you’re ready to enjoy, let the cupcakes come to room temperature or warm them for about 10 seconds in the microwave. Avoid overheating to keep the cream cheese filling from melting completely, ensuring every bite stays perfectly creamy and dreamy.
FAQs
Can I use fresh pumpkin instead of canned?
Absolutely! If using fresh pumpkin, be sure to roast and puree it first, then drain some of the excess moisture to avoid making the batter too wet. The fresh pumpkin will deliver a wonderful, natural flavor just like the canned.
Is there a way to make these cupcakes dairy-free?
Yes! Use dairy-free cream cheese and butter alternatives for the filling and frosting. Coconut oil or vegan margarine also works nicely to maintain creaminess while keeping the recipe plant-based friendly.
Can I make the cupcakes gluten-free?
Definitely! Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Be sure it contains xanthan gum or a binder to keep the cupcakes from becoming crumbly.
How can I avoid the cupcakes sinking in the middle?
Make sure not to overmix the batter and carefully measure your ingredients. Also, don’t open the oven door too early during baking. The right baking temperature and time are key for a nice rise and that perfect cream cheese cavity.
Can I double this recipe for a larger batch?
Yes, this recipe scales up beautifully. Just be mindful of your baking pans and adjust baking times slightly if you’re using a larger cupcake or muffin tin.
Final Thoughts
If you’ve ever wished for a pumpkin treat that’s both classic and a delightful twist all in one, this Cream Cheese Filled Pumpkin Cupcakes Recipe is your answer. It’s a cozy, comforting dessert that feels special but comes together with ease. I can’t wait for you to try it and experience the joy of biting into that soft pumpkin crumb with a luscious cream cheese center—pure autumn magic in every mouthful!
Print
Cream Cheese Filled Pumpkin Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 8 cupcakes
Description
These Cream Cheese Filled Pumpkin Cupcakes are moist and flavorful pumpkin cupcakes with a creamy surprise inside. Topped with a rich cream cheese frosting and a festive candy pumpkin, they make a perfect seasonal treat for autumn gatherings or Halloween celebrations.
Ingredients
Cupcakes
- 1 1/3 cups sugar
- 1/2 cup canola oil
- 1 1/4 cups canned pumpkin
- 3 large eggs
- 1 1/3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
Frosting
- 4 oz (125g) cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups confectioner’s sugar
- 1 teaspoon vanilla extract
- Candy pumpkins for garnish (optional)
Instructions
- Prepare Frosting: Beat the cream cheese and softened butter together for several minutes until smooth. Gradually mix in the confectioners’ sugar and vanilla extract, beating until the frosting is creamy and smooth. Cover and refrigerate to chill while you prepare the cupcakes.
- Preheat Oven: Set your oven to 350°F (176°C) and line a cupcake pan with paper liners.
- Mix Wet Ingredients: In a large bowl, beat together sugar, canola oil, canned pumpkin, and eggs until well blended and smooth.
- Combine Dry Ingredients: In a separate small bowl, whisk together flour, baking soda, salt, baking powder, and cinnamon to ensure even distribution of leavening and spices.
- Combine Mixtures: Gradually add the dry ingredients to the pumpkin mixture, beating until the batter is well combined and smooth.
- Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about three-quarters full.
- Bake: Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow cupcakes to cool for 10 minutes in the pan, then transfer to wire racks to cool completely.
- Core Cupcakes: Using a small, sharp knife, cut a 1-inch by 1-inch square hole in the center of each cupcake. Carefully remove the cut cake pieces and set aside.
- Fill with Frosting: Fill each hollowed-out cupcake center with the chilled cream cheese frosting, then add a little extra frosting on top to cover the hole.
- Garnish and Serve: Top each frosted cupcake with a candy pumpkin for a festive touch. Serve and enjoy your delicious cream cheese filled pumpkin cupcakes!
Notes
- Ensure the cream cheese and butter are softened to room temperature before making frosting for a smoother texture.
- Do not overfill the cupcake liners to prevent spills while baking.
- Allow cupcakes to cool completely on wire racks before coring and filling to avoid melting the frosting.
- Store cupcakes in an airtight container in the refrigerator due to the cream cheese frosting.
- You can substitute canned pumpkin with fresh pumpkin puree if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
