Cream Cheese Filled Pumpkin Cupcakes
Cream Cheese Filled Pumpkin Cupcakes - rich cream cheese filled inside these amazing pumpkin cupcakes. Every bite is creamy and decadent, so yummy.
Servings: 8 cupcakes
Calories: 584kcal
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 Cream cheese and Butter together for several minutes. Mix in Confectioner's sugar and Vanilla. Beat until smooth and creamy. Covered and put in the fridge.
Pumpkin cupcakes:
- Preheat the oven 350°F (176°C).
- In a large bowl, beat Sugar, Oil, Pumpkin and Eggs until well blended. Combine Flour, Baking soda, Salt, Baking powder and Cinnamon in a small bowl. Gradually beat into pumpkin mixture until well blended.
- Line cupcake pan with paper liners. Fill each line three quarters full. Bake 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing to wire racks.
- Cut a 1-inch by 1 inch (2.5cm by 2.5cm) circle in the center using a small, sharp knife. Set aside cake pieces.
- Bring the frosting out, fill the hole with frosting and add a little frosting on top. Place a candy pumpkin on top of the frosting. Repeat the same for the rest of the cupcakes.
Notes
Adjust the icing stiffness accordingly. Add additional 1 tablespoon of heavy cream if the icing consistency is too stiff or 1/2 cup of confectioners' sugar if the icing is too thin.
Nutrition
Serving: 8cupcakes | Calories: 584kcal | Carbohydrates: 83g | Protein: 6g | Fat: 26g | Saturated Fat: 8g | Cholesterol: 92mg | Sodium: 497mg | Fiber: 2g | Sugar: 65g