1. Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin! Simply roast or boil a pumpkin, then puree it in a blender or food processor until smooth. Fresh pumpkin adds a slightly different texture and flavor but will work just as well in these Cream-Filled Pumpkin Cupcakes .

2. How can I store cream-filled pumpkin cupcakes?

To keep your Cream-Filled Pumpkin Cupcakes fresh, store them in an airtight container at room temperature for up to 2 days. If you want them to last longer, refrigerate them for up to 3 days. Allow the cupcakes to come to room temperature before serving for the best texture.

3. Can I make these cupcakes gluten-free?

Absolutely! To make these cupcakes gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Make sure to check the other ingredients for any gluten-containing additives, especially in the frosting and cream filling.

4. Can I freeze these cupcakes?

Yes, you can freeze Cream-Filled Pumpkin Cupcakes . To freeze, store them in an airtight container or wrap them individually in plastic wrap. When you're ready to enjoy them, let them thaw at room temperature for the best results. The frosting may soften, so it's best to add frosting once thawed, if possible.

Cream-Filled Pumpkin Cupcakes – Delicious & Easy Recipe

Name: Cream-Filled Pumpkin Cupcakes
Prep time: 20 min
Cook time: PT-488400H55M11S
Total time: 1 h
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 1/2 cup packed brown sugar; 2 large eggs; 1 cup canned pumpkin puree; 1 teaspoon vanilla extract; 1/4 cup milk; 4 oz cream cheese, softened (for filling); 1/4 cup unsalted butter, softened (for filling); 1 cup powdered sugar (for filling); 1 teaspoon vanilla extract (for filling); 4 oz cream cheese, softened (for frosting); 1/4 cup unsalted butter, softened (for frosting); 2 cups powdered sugar (for frosting); 1 teaspoon vanilla extract (for frosting); Pinch of cinnamon (optional, for frosting)

Description

These Cream-Filled Pumpkin Cupcakes are the ultimate fall dessert—soft, spiced pumpkin cupcakes with a rich cream cheese center and fluffy frosting. Perfect for autumn gatherings, Halloween parties, or Thanksgiving dessert tables.

Ingredients

Scale

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1 cup canned pumpkin puree
1 teaspoon vanilla extract
1/4 cup milk
4 oz cream cheese, softened (for filling)
1/4 cup unsalted butter, softened (for filling)
1 cup powdered sugar (for filling)
1 teaspoon vanilla extract (for filling)
4 oz cream cheese, softened (for frosting)
1/4 cup unsalted butter, softened (for frosting)
2 cups powdered sugar (for frosting)
1 teaspoon vanilla extract (for frosting)
Pinch of cinnamon (optional, for frosting)

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Instructions

Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs one at a time, beating well after each. Mix in pumpkin puree and vanilla extract.
Gradually add dry ingredients to wet, alternating with milk. Mix until just combined.
Divide batter into cupcake liners, filling each 2/3 full. Bake for 18–22 minutes or until a toothpick comes out clean. Cool completely.
To make filling: Beat softened cream cheese and butter until smooth. Add powdered sugar and vanilla, and beat until creamy.
Use a knife or cupcake corer to remove the center of each cupcake. Fill with cream cheese filling and replace the cake tops.
To make frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, then vanilla and cinnamon (if using). Beat until fluffy.
Frost cupcakes using a piping bag or spatula. Serve at room temperature.

Notes

Do not overmix the batter—this helps maintain a light texture.
Cool cupcakes completely before filling or frosting.
Store in the fridge for up to 3 days in an airtight container.
Use full-fat cream cheese for best texture and flavor.

Prep Time: 20 minutes
Cook Time: 18–22 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 320
Sugar: 28g
Sodium: 180mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg