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Pumpkin Pie Filled Cupcakes Recipe

These pumpkin pie cupcakes are the perfect fall dessert, filled with a creamy spiced pumpkin filling, and topped with cream cheese frosting!

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 12 cupcakes
Calories: 420 kcal
Course: Dessert , Baked Goods
Cuisine: American

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

Instructions

For the Cupcakes
    Cup of Yum
  1. Preheat oven to 350°F and line a 12-count cupcake tin with paper liners. Set aside.
  2. Mix the cake mix, milk, pumpkin, oil, eggs, vanilla, and pie spice in a large bowl.
  3. Divide the batter between the muffin tin wells, filling each one ¾ of the way full.
  4. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  5. Remove the cupcakes to a wire rack and allow them to cool completely before filling and frosting.
For the Pumpkin Filling
  1. Add the cream cheese, pumpkin puree, powdered sugar, and pumpkin pie spice to a medium bowl.
  2. Beat the mixture with a hand mixer until light and fluffy, about 2 minutes.
  3. 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
  1. 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.
  2. With the mixer on low speed, slowly add the powdered sugar and vanilla extract.
  3. 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.
  4. 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

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

% 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.