PUMPKIN CUPCAKES WITH CREAM FILLING. Here's a charming use for pumpkin. Bursting with flavor and plenty of eye-catching appeal, these sweet and spicy filled cupcakes are bound to dazzle your family any time of the year. These pumpkin cupcakes are super delicious, soft, moist, and topped with an easy homemade cream cheese frosting.

PUMPKIN CUPCAKES WITH CREAM FILLING These easy pumpkin cupcakes are the BEST pumpkin cupcake recipe you will ever find, thanks to the addition of one very important ingredient! Once you see how easy they are to make, and how absolutely delicious they taste, you'll never want to buy a boxed cake mix again. These amazing cupcakes deserved an upgrade!] I first made pumpkin cupcakes with cream cheese frosting nearly five years ago, and I have been loving I used a similar filling for the pumpkin whoopie pies that I made four years ago. You can cook PUMPKIN CUPCAKES WITH CREAM FILLING using 20 ingredients and 12 steps. Here is how you achieve that.


  1. Prepare of FILLING.
  2. It's 1 cup of milk.
  3. You need 1 tsp of vanilla.
  4. You need 1/2 cup of shortening.
  5. You need 1/4 cup of softened butter.
  6. Prepare 1 1/2 tbsp of cornstarch.
  7. It's 2 cup of powdered sugar.
  8. You need 20 of whole cloves...optional, for little stems on top of muffins.
  9. You need of MUFFIN.
  10. It's 2 cup of all purpose flour.
  11. You need 2 cup of sugar.
  12. You need 1 tsp of baking powder.
  13. You need 2 tsp of baking soda.
  14. It's 1 tsp of salt.
  15. It's 1 tsp of cinnamon.
  16. It's 1/2 tsp of all spice.
  17. Prepare 1/2 tsp of nutmeg.
  18. You need 4 of eggs.
  19. It's 3/4 cup of vegetable oil.
  20. You need 1 of (15 oz) can pumpkin.

The maple is an awesome complement to both pumpkin and cream. The only pumpkin cupcakes recipe you need! Moist, melt-in-your mouth soft pumpkin cupcakes. Cream cheese frosting is easy and tastes like The whipped cream cheese frosting is as easy as it gets.


  1. ***FOR FILLING***.
  2. in a small saucepan, combine cornstarch and milk, bring to a boil over medium heat stirring constantly, remove from heat, cool to room temperature.
  3. in a large bowl cream shortening, powdered sugar, and butter until light and fluffy about 4 minutes, add vanilla, gradually add cornstarch mixture beat until smooth.
  4. ***FOR CUPCAKES***.
  5. preheat oven 350°F and line muffin pan with paper liners.
  6. in a bowl mix together...flour, baking powder and soda, salt, and spices.
  7. in a large bowl beat sugar and eggs 2minutes until light and creamy, add oil and pumpkin beating another 2 minutes until well blended.
  8. gradually beat flour mixture into pumpkin mixture blend well.
  9. fill muffin cups and bake 18 - 22 min or until toothpick inserted in center comes out clean cool cupcakes completely.
  10. ***ASSEMBLE***.
  11. with the point of a paring knife cut circles about 1" deep out of the tops of each cupcake.
  12. put filling into a zip lock bag, cut a small piece of the corner off, pipe filling into each cupcake, replace tops and add a clove for a cute little 'pumpkin stem'.

It tastes almost like a marshmallow cream. More festive pumpkin desserts I love are Pumpkin Cream Cheese Muffins, Chocolate Spooky Spider Halloween Cupcakes, and Pumpkin Pie. These cupcakes are delicious naked, without frosting, but I thought creating a pumpkin spiced cream cheese frosting would be the perfect topping. These moist Pumpkin Cupcakes are topped with a delicious cream cheese frosting! Light, fluffy & full of pumpkin flavor and pumpkin spice!