Pumpkin Pie Filled Cupcakes Recipe
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Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
40 mins
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Servings
12 cupcakes
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Calories
420 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Pumpkin Pie Filled Cupcakes Recipe
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These pumpkin pie cupcakes are the perfect fall dessert, filled with a creamy spiced pumpkin filling, and topped with cream cheese frosting!
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Ingredients
For the Cupcakes
- 13.25 ounces spice cake mix (1 box)
- ½ cup whole milk
- ⅓ cup canned pumpkin puree not pumpkin pie filling!
- ¼ cup vegetable oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon pumpkin pie spice
For the Pumpkin Filling
- 4 ounces cream cheese room temperature (½ brick)
- 2 tablespoons canned pumpkin puree not pumpkin pie filling!
- 2 tablespoons powdered sugar
- ½ teaspoon pumpkin pie spice
For the Cream Cheese Frosting
- 6 tablespoons unsalted butter room temperature (¾ stick)
- 4 ounces cream cheese room temperature (½ brick)
- 2½ cups powdered sugar
- 1 teaspoon pure vanilla extract
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Instructions
For the Cupcakes
- Preheat oven to 350°F and line a 12-count cupcake tin with paper liners. Set aside.
- Mix the cake mix, milk, pumpkin, oil, eggs, vanilla, and pie spice in a large bowl.
- Divide the batter between the muffin tin wells, 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 Cream Cheese 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.
Notes
- Storage: Store pumpkin pie filled cupcakes in an airtight container in the refrigerator for up to 2 days.
Nutrition Information
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Serving
1cupcake
Calories
420kcal
(21%)
Carbohydrates
52g
(17%)
Protein
4g
(8%)
Fat
22g
(34%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
4g
Monounsaturated Fat
7g
Trans Fat
0.3g
Cholesterol
66mg
(22%)
Sodium
283mg
(12%)
Potassium
182mg
(5%)
Fiber
1g
(4%)
Sugar
42g
(84%)
Vitamin A
1940IU
(39%)
Vitamin C
1mg
(1%)
Calcium
71mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 420 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 420kcal | 21% |
| Carbohydrates | 52g | 17% |
| Protein | 4g | 8% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 66mg | 22% |
| Sodium | 283mg | 12% |
| Potassium | 182mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 42g | 84% |
| Vitamin A | 1940IU | 39% |
| Vitamin C | 1mg | 1% |
| Calcium | 71mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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