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
