Pumpkin Cream Cupcakes
Indulge in the perfect blend of fall flavors and creamy decadence with these delightful Pumpkin Cream Cupcakes! Moist, spiced pumpkin cake meets a luscious cream cheese filling, creating a cozy and irresistible treat. Featuring warm spices like cinnamon, nutmeg, and ginger, these cupcakes capture the essence of autumn in every bite. The filling is light yet rich, made with softened cream cheese, powdered sugar, and a touch of heavy cream for a dreamy texture. With just 20 minutes of prep time, these cupcakes are easy to whip up for holiday gatherings, festive celebrations, or a sweet weekday indulgence. Bake a batch and savor the magic of pumpkin season!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Ground ginger
- 0.75 cups Granulated sugar
- 0.5 cups Brown sugar, packed
- 0.5 cups Unsalted butter, melted and slightly cooled
- 1 cups Pumpkin puree
- 2 large Eggs
- 1.5 teaspoons Vanilla extract
- 8 ounces Cream cheese, softened
- 1.5 cups Powdered sugar
- 3 tablespoons Heavy cream
- 12 pieces Cupcakes liners
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
In a large mixing bowl, combine granulated sugar, brown sugar, and melted butter. Whisk until smooth.
Add the pumpkin puree, eggs, and vanilla extract to the wet mixture and whisk until well incorporated.
Gradually add the dry ingredients to the wet ingredients, stirring until the batter is just combined. Be careful not to overmix.
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
While the cupcakes are cooling, prepare the cream filling by whisking together the softened cream cheese, powdered sugar, and heavy cream until smooth and fluffy. Spoon the filling into a piping bag fitted with a small round tip.
Once the cupcakes are completely cool, gently insert the piping tip into the center of each cupcake and fill with a small amount of cream cheese mixture. Remove the tip carefully to avoid overfilling.
For an extra touch, frost the tops of the cupcakes with the remaining cream cheese mixture or your favorite frosting if desired.
Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
4429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.0 g | 268% | |
| Saturated Fat | 123.0 g | 615% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 931 mg | 310% | |
| Sodium | 3453 mg | 150% | |
| Total Carbohydrate | 605.1 g | 220% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 440.8 g | ||
| Protein | 49.7 g | 99% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 510 mg | 39% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 1240 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
