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Indulge in Cream-Filled Pumpkin Cupcakes for an Irresistible Fall Treat

Indulge in Cream-Filled Pumpkin Cupcakes This Fall
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Indulge in these delightful cream-filled pumpkin cupcakes that perfectly capture the essence of fall. These cupcakes are a treat for both the eyes and the taste buds.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1/2 cup cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 teaspoon milk

Instructions

  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
  2. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, combine granulated sugar, brown sugar, and vegetable oil until well mixed.
  4. Add the eggs, pumpkin puree, and vanilla to the sugar mixture and mix until smooth.
  5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  8. Let the cupcakes cool completely before frosting.
  9. For the cream filling, beat cream cheese, powdered sugar, and milk until smooth and creamy.
  10. Using a piping bag, fill each cooled cupcake with the cream filling from the center.

Notes

  • Store any leftover cupcakes in an airtight container in the refrigerator.
  • These cupcakes can be made a day in advance.

Nutrition

Keywords: Cream-Filled Pumpkin Cupcakes, Fall Treats, Pumpkin Recipes

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