Description
Indulge in the warm, cozy flavors of fall with these Cream-Filled Pumpkin Cupcakes. Each fluffy cupcake features a spiced pumpkin cake that envelops a rich, creamy filling, making them perfect for gatherings or a delightful self-treat. Easy to make and irresistibly delicious, this recipe brings the essence of autumn right to your kitchen, ensuring every bite is a taste of happiness.
Ingredients
Scale
- 1 ? cups all-purpose flour
- 1 cup canned pumpkin puree
- ? cup granulated sugar
- ? cup brown sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ? tsp ground ginger
- ? tsp salt
- 2 large eggs (room temperature)
- ? cup vegetable oil
- 1 tsp vanilla extract
- 8 oz cream cheese (softened)
- 2 cups powdered sugar
- 1 cup heavy cream
Instructions
- 1. Preheat your oven to 350?F (175?C) and line a muffin tin with cupcake liners.
- 2. In a large bowl, whisk together flour, sugars, baking powder, cinnamon, ginger, and salt.
- 3. In another bowl, mix pumpkin puree, eggs, vegetable oil, and vanilla until smooth.
- 4. Gradually mix the wet ingredients into the dry ingredients until just combined.
- 5. Fill each cupcake liner about two-thirds full with batter and bake for 20-25 minutes or until a toothpick comes out clean.
- 6. While cooling on wire racks, beat cream cheese and powdered sugar until smooth in one bowl. In another bowl, whip heavy cream until stiff peaks form; gently fold into cream cheese mixture.
- 7. Once cupcakes are cool, fill each with the cream mixture using a piping bag or spoon.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (90g)
- Calories: 320
- Sugar: 24g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg