Cream Cheese Filled Pumpkin Cupcakes
Cream Cheese Filled Pumpkin Cupcakes - rich cream cheese filled inside these amazing pumpkin cupcakes. Every bite is creamy and decadent, so yummy.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/3 cups sugar
- 1/2 cup canola oil
- 1 1/4 cups canned pumpkin
- 3 large eggs
- 1 1/3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 4 oz (125g) cream cheese (softened)
- 1/4 cup unsalted butter (softened)
- 2 cups confectioner's sugar
- 1 teaspoon vanilla
Instructions
- 1
Beat the cream cheese and butter together for several minutes. Mix in the confectioners' sugar and vanilla, and beat until smooth and creamy. Cover and place in the fridge.
- 2
Preheat the oven to 350°F (176°C). In a large bowl, beat the sugar, oil, pumpkin, and eggs until well blended. In a small bowl, combine the flour, baking soda, salt, baking powder, and cinnamon. Gradually beat the dry ingredients into the pumpkin mixture until well blended.
- 3
Line a cupcake pan with paper liners and fill each liner three-quarters full. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before transferring to wire racks.
- 4
Cut a 1-inch by 1-inch (2.5 cm by 2.5 cm) square in the center using a small, sharp knife. Set the cake pieces aside.
- 5
Take the frosting and fill the hole with it, adding a little extra on top. Place a candy pumpkin on top of the frosting. Repeat this process for the remaining cupcakes.