Cream-Filled Pumpkin Cupcakes

Alright, buckle up, buttercups! Because today we’re diving headfirst into the coziest, creamiest, most utterly delicious autumnal hug you can bake: Cream-Filled Pumpkin Cupcakes. Forget those dry, sad pumpkin muffins masquerading as cupcakes. We’re talking about moist, spiced pumpkin cake hugging a secret pocket of tangy, sweet cream cheese frosting. It’s basically two desserts in one, which means double the happiness and half the guilt (because math). If you’re looking for an excuse to turn on your oven and make your kitchen smell like a Yankee Candle factory (but, like, in a good way), these are your new best friends.

The first time I attempted these, it was peak pumpkin season and I was feeling extra Martha Stewart-y. My ambition was high, my counter space was not. I was carefully piping the cream cheese filling into each cupcake, feeling like a culinary genius, when my youngest (bless his sticky little heart) decided he absolutely *needed* to “help.” He grabbed a frosting-filled piping bag I’d momentarily set down and, thinking it was a fancy squeeze toy, promptly aimed it at his older brother. The kitchen looked like a cream cheese bomb went off. My husband, who usually only notices food when it’s on a plate, just walked in, surveyed the scene, grabbed a rogue cupcake, and mumbled, “Looks good, honey,” before disappearing. I almost lost my mind, but then I tasted the remaining, un-bombed cupcakes. Worth it. Mostly.

Time-Saving Hacks

• Don’t want to make cream cheese frosting from scratch? Grab a tub of store-bought cream cheese frosting and give it a quick whip to lighten it up. No one will know, promise.
• Line your muffin tin with paper liners. Seriously, just do it. Less scrubbing means more time for eating. And yes, this pan is too small, but no, I won’t wash fewer dishes, so liners are key.
• Use a cookie scoop to fill the cupcake liners. It keeps things tidy-ish and ensures even cupcakes. Or just eyeball it and call it “rustic.”
• Instead of meticulously piping the filling, just spoon a dollop into the center of the batter once it’s in the liners. It’ll sink in and do its thing. Imperfect is still delicious.

Serving Ideas

Serve these with a giant mug of strong, black coffee to cut through the sweetness and fuel your day. Or, if the kids have been particularly… *energetic*, pair them with a generous glass of wine. Absolutely no judgment here. They’re also perfect alongside a scoop of vanilla bean ice cream (because why have one dessert when you can have two?), or just solo, smuggled into your bedroom for a moment of peace. Honestly, they’re so good, they don’t need much—just a napkin (or your shirt) for any rogue frosting.

What to Serve It With

✔Tips & Mistakes

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.

Frequently Asked Questions

Cream-Filled Pumpkin Cupcakes

Delicious pumpkin cupcakes filled with creamy frosting, perfect for fall gatherings.

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Prep Time: 30 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 50 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.2 cups all-purpose flour
• ▢ 0.75 cups sugar adjust to taste
• ▢ 0.5 cups pumpkin puree
• ▢ 0.25 cups butter, softened
• ▢ 2 large eggs
• ▢ 1 tsp baking powder
• ▢ 1 tsp baking soda
• ▢ 1 tsp ground cinnamon
• ▢ 0.5 tsp nutmeg
• ▢ 0.25 tsp salt
• ▢ 1 cup cream cheese, softened
• ▢ 0.5 cups powdered sugar
• ▢ 1 tsp vanilla extract

Instructions

Preparation Steps

• Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
• In a large bowl, mix the softened butter and sugar until fluffy.
• Add the eggs and pumpkin puree, mixing until well combined.
• In another bowl, whisk together flour, baking powder, baking soda, spices, and salt.
• Gradually blend the dry ingredients into the wet mixture until just combined.
• Scoop batter into the prepared muffin tin, filling each liner about 2/3 full.
• Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
• While cupcakes are cooling, mix cream cheese, powdered sugar, and vanilla until smooth.
• Once cooled, use a knife to create a small hole in the center of each cupcake.
• Pipe or spoon the cream filling into the holes of the cupcakes.

Notes

For extra flavor, top with a sprinkle of cinnamon before serving.