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Cream Cheese Filled Pumpkin Cupcakes - rich cream cheese filled inside these amazing pumpkin cupcakes. Every bite is creamy and decadent, so yummy.
Remember I told you about my big can of pumpkin?
It was the first time I used canned pumpkin in my kitchen, and I was rather surprised that one big can of pumpkin puree could be used for so many different recipes.
These cream cheese filled pumpkin cupcakes will probably be the last pumpkin recipe this season as I finally ran out of it!
I followed this Cream Cheese Filled Pumpkin Cupcakes recipe from Carmel Moments.
I had great success with her amazing pull-apart garlic bread, I had no doubt that these cupcakes would taste amazing, and they were!
The soft and moist pumpkin cupcakes were filled with the rich and sweet cream cheese, so every bite is decadent and sinfully delicious.
I absolutely love these cupcakes.
To make the presentation cute and seasonal, I decorated the cupcakes with the pumpkin-shaped candies.
My son was more interested in eating the candy pumpkins than the cupcakes but it was totally fine for me as I was eating the best part of the cupcakes, the cream cheese filling and the cupcakes.
Frequently Asked Questions
This recipe is only 584 calories per serving.
What To Serve With Cream Cheese Filled Pumpkin Cupcakes
For a delightful after meal treat, I recommend the following recipes:
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Cream Cheese Filled Pumpkin Cupcakes
Ingredients
- 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
For Cream Cheese Filling:
- 4 oz (125g) cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups confectioner’s sugar
- 1 teaspoon vanilla
Instructions
For Frosting:
- Beat the cream cheese and butter together for several minutes. Mix in the confectioners' sugar and vanilla, and beat until smooth and creamy. Cover and place in the fridge.
Pumpkin cupcakes:
- Preheat the oven to 350°F (176°C). In a large bowl, beat the sugar, oil, pumpkin, and eggs until well blended. In a small bowl, combine the flour, baking soda, salt, baking powder, and cinnamon. Gradually beat the dry ingredients into the pumpkin mixture until well blended.
- Line a cupcake pan with paper liners and fill each liner three-quarters full. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before transferring to wire racks.
- Cut a 1-inch by 1-inch (2.5 cm by 2.5 cm) square in the center using a small, sharp knife. Set the cake pieces aside.
- Take the frosting and fill the hole with it, adding a little extra on top. Place a candy pumpkin on top of the frosting. Repeat this process for the remaining cupcakes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Good recipe but I adjusted it to a chocolate cupcake with cream cheese filling – 4 oz cream cheese/egg beaten/1/4 cup sugar and drop into batter and bake….very good..
Hi, thank you for sharing such a wonderful recipe of pumpkin cupcakes! I cooked it with fresh steamed pumpkin, and it was yummy!
Thanks!
You don’t cook cake, you bake it. Sorry, pet peeve.
Can I replace with fresh steamed pumpkin?
Hi Ernie, no, please follow the instruction as the quantity might be different if you use steamed pumpkin.
These are delicious. I would love to make these gluten free. Any suggestion on how to do this??
Hi Susan, I am sorry but I am not familiar with GF ingredients.
Can I use fresh pumpkin and have it grated? TQ
The canned pumpkin are cooked I think so I don’t think it’s the same.
I’m so glad you tried my recipe and enjoyed it. It was a favorite in our house for sure!
Love the pumpkin as an alternate topping. Cute!