Cream-Filled Pumpkin Cupcakes
A delightful dessert made with moist pumpkin cupcakes and a rich cream filling.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1.25 cups all-purpose flour
- 1 cup pumpkin puree Canned or homemade.
- 0.5 cups granulated sugar
- 0.5 cups brown sugar
- 0.5 cups unsalted butter Melted.
- 2 large eggs Lightly beaten.
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 0.5 tsp nutmeg
- 0.25 tsp salt
- 1.5 cups cream cheese Softened.
- 0.75 cups powdered sugar
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
- In another bowl, combine the sugars, melted butter, beaten eggs, vanilla, and pumpkin puree until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Spoon the batter into the prepared muffin tins, filling each liner about two-thirds full.
- Bake for about 20 minutes or until a toothpick inserted comes out clean. Let cool.
- In a separate bowl, beat the cream cheese and powdered sugar together until creamy.
- Once the cupcakes are cool, fill them with the cream cheese mixture using a piping bag or a spoon.
Notes
For a fun twist, drizzle caramel over the filled cupcakes before serving.