Pumpkin Pie Cupcakes
User Reviews
5.0
6 reviews
Excellent
Pumpkin Pie Cupcakes
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These pumpkin pie cupcakes are tender and moist cakes with a sweet pumpkin pie filling and topped with a tangy cream cheese frosting!
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Ingredients
For the Cupcakes
- ½ cup whole milk
- ⅓ cup canned pumpkin puree
- ¼ cup vegetable oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup granulated sugar
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
For the Pumpkin Filling
- 4 ounces ½ brick cream cheese, softened
- 2 tablespoons canned pumpkin puree
- 2 tablespoons powdered sugar
- ½ teaspoon pumpkin pie spice
For the Cream Cheese Frosting
- 6 tablespoons butter softened
- 4 ounces ½ brick cream cheese, softened
- 2 ½ cups powdered sugar
- 1 teaspoon
- pure vanilla extract
Instructions
For the cupcakes
- Preheat the oven to 350 degrees F and line 12 muffin tins with paper liners.
- In a large bowl, whisk together the milk, pumpkin puree, vegetable oil, eggs, and vanilla.
- Once combined, whisk in the sugar.
- Next add the flour, baking powder, and pumpkin pie spice. Whisk to combine.
- Divide the batter between the muffin tins–filling each one ¾ of the way full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove the cupcakes to a wire rack and allow them to cool completely before filling and frosting.
For the pumpkin filling
- Add the cream cheese, pumpkin puree, powdered sugar, and pumpkin pie spice to a medium bowl.
- Beat the mixture with a hand mixer until light and fluffy, about 2 minutes.
- To fill the cupcakes, cut a 1-inch circle out of the center of each cupcake.
- Fill the hole with the pumpkin mixture and place the piece of cake back into its spot, making sure to cover the filling completely.
For the frosting
- Add the softened butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment.
- Beat on medium speed until light and fluffy, about 2 minutes.
- With the mixer on low speed, slowly add the powdered sugar and vanilla extract.
- Scrape down the sides of the bowl and then turn the mixer to medium-high speed. Beat until the frosting becomes light and fluffy, about 2 minutes.
- Transfer the frosting to a piping bag fitted with your choice of tip and frost the cupcakes as desired.
- Store any leftover cupcakes in an airtight container in the fridge for up to two days.
Equipments used:
Nutrition Information
Show Details
Serving
1g
Calories
406kcal
(20%)
Carbohydrates
55g
(18%)
Protein
7g
(14%)
Fat
18g
(28%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
8g
Trans Fat
1g
Cholesterol
66mg
(22%)
Sodium
226mg
(9%)
Fiber
1g
(4%)
Sugar
41g
(82%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 406 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 406kcal | 20% |
| Carbohydrates | 55g | 18% |
| Protein | 7g | 14% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 8g | 47% |
| Trans Fat | 1g | 50% |
| Cholesterol | 66mg | 22% |
| Sodium | 226mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 41g | 82% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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