Best 15 Pumpkin Cream Cupcakes Recipes

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Indulge in the delectable symphony of fall flavors with our Pumpkin Cream Cupcakes, a delightful treat that captures the essence of the season. These moist and fluffy cupcakes are infused with the warm, inviting spices of pumpkin pie, while the creamy vanilla frosting adds a touch of rich sweetness. Each bite is a harmonious blend of autumnal aromas and textures, sure to satisfy your cravings and transport you to a cozy pumpkin patch.

Accompanying the classic Pumpkin Cream Cupcakes are two additional variations that offer a unique twist on this autumnal delight. The Pumpkin Cream Cheese Cupcakes introduce a tangy cream cheese frosting that perfectly complements the pumpkin spice cake, creating a delightful balance of flavors. For those who prefer a gluten-free option, the Gluten-Free Pumpkin Cupcakes provide an equally delectable experience, ensuring that everyone can savor the magic of pumpkin cupcakes.

Let's cook with our recipes!

CREAM-FILLED PUMPKIN CUPCAKES



Cream-Filled Pumpkin Cupcakes image

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. -Ali Johnson, Petersburg, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 1-1/2 dozen.

Number Of Ingredients 17

2 cups sugar
3/4 cup canola oil
1 can (15 ounces) pumpkin
4 large eggs, room temperature
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
FILLING:
1 tablespoon cornstarch
1 cup whole milk
1/2 cup shortening
1/4 cup butter, softened
2-3/4 cups confectioners' sugar
1/2 teaspoon vanilla extract, optional
Whole cloves, optional

Steps:

  • Preheat oven to 350°. In a large bowl, beat sugar, oil, pumpkin and eggs until well blended. Combine flour, baking soda, salt, baking powder and cinnamon; gradually beat into pumpkin mixture until well blended., Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, combine cornstarch and milk in a small saucepan until smooth. Bring to a boil, stirring constantly. Remove from heat; cool to room temperature. , In a large bowl, cream shortening, butter and confectioners' sugar until light and fluffy. Beat in vanilla if desired. Gradually add cornstarch mixture, beating until smooth, 3-5 minutes., Using a sharp knife, cut a 1-in. circle 1 in. deep in the top of each cupcake. Carefully remove tops and set aside. Spoon or pipe filling into cupcakes. Replace tops. If desired, add a clove "pumpkin stem" to the tops.

Nutrition Facts : Calories 397 calories, Fat 19g fat (4g saturated fat), Cholesterol 49mg cholesterol, Sodium 342mg sodium, Carbohydrate 54g carbohydrate (42g sugars, Fiber 1g fiber), Protein 4g protein.

EASY PUMPKIN SPICE CUPCAKES WITH CINNAMON CREAM CHEESE FROSTING



Easy Pumpkin Spice Cupcakes With Cinnamon Cream Cheese Frosting image

A quick and easy doctored cake-mix recipe that's perfect for Halloween parties and birthday parties in the fall. I've decreased the fat content by using some lower fat ingredients and the flavors are still amazing.

Provided by RunninLion

Categories     Dessert

Time 40m

Yield 24 cupcakes, 24 serving(s)

Number Of Ingredients 11

1 (18 1/4 ounce) box yellow cake mix
4 egg whites
1/3 cup water
1/3 cup vegetable oil
1 (15 ounce) can pumpkin
2 teaspoons pumpkin pie spice
2 teaspoons cinnamon
1 (8 ounce) package neufchatel cheese, room temperature
2 tablespoons unsalted butter, room temperature
2 1/2 cups powdered sugar
1 1/2 teaspoons cinnamon

Steps:

  • Preheat oven to 350 degrees F and line two 12-muffin pans with paper baking cups.
  • In a large mixing bowl, combine the cake mix, egg whites, water, oil, pumpkin, pumpkin pie spice and cinnamon.
  • Beat on medium speed for 2-3 minutes until smooth.
  • Fill each paper cup about 3/4 full with batter.
  • Bake for 18-22 minutes or until an inserted toothpick in the center comes out clean. Set aside on metal rack to cool.
  • Prepare frosting by placing cream cheese, butter, sugar and cinnamon in a small mixing bowl.
  • Beat on medium until well-combined and smooth.
  • For a prettier, more elegant presentation, use a piping bag to frost cooled cupcakes. Decorate with sprinkles or other fall/halloween deco items if desired.

EMERIL'S PUMPKIN-SPICE CUPCAKES WITH CREAM CHEESE FROSTING



Emeril's Pumpkin-Spice Cupcakes with Cream Cheese Frosting image

"Pumpkin is not just for pies! Whip up a batch of these easy cupcakes with your kids for a twist on a favorite fall ingredient. They make awesome after-school sweets and are a welcome change from pumpkin pie on your holiday table."Emeril Lagasse

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 55m

Yield Makes 24

Number Of Ingredients 13

Nonstick cooking spray
1 cup pure pumpkin puree (from a 15-ounce can)
1/2 cup buttermilk
2 teaspoons pure vanilla extract
2 cups all-purpose flour, spooned and leveled
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup packed light brown sugar
1 cup granulated sugar
3 large eggs
Cream Cheese Frosting

Steps:

  • Preheat oven to 350 degrees, with racks in upper and lower thirds. Lightly coat 24 standard muffin cups with cooking spray or line with paper liners. In a medium bowl, whisk together pumpkin puree, buttermilk, and vanilla. In another medium bowl, whisk together flour, baking powder, baking soda, and pumpkin pie spice. In a large bowl, using an electric mixer, beat butter and sugars on medium-high until light and fluffy, 3 to 5 minutes. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, beat in flour mixture in 3 additions, alternating with 2 additions pumpkin mixture, until combined.
  • Spoon 1/4 cup batter into each muffin cup. Bake until a toothpick inserted in center comes out clean, 18 to 20 minutes, rotating pans halfway though. Let cupcakes cool in pans on wire racks, 15 minutes. Remove cupcakes from pans and let cool completely on racks, 10 minutes. To serve, spread frosting onto cooled cupcakes.

Nutrition Facts : Calories 292 g, Fat 16 g, Fiber 1 g, Protein 3 g, SaturatedFat 10 g

PUMPKIN SPICE CUPCAKES WITH CINNAMON-MAPLE CREAM CHEESE FROSTING



Pumpkin Spice Cupcakes With Cinnamon-Maple Cream Cheese Frosting image

I found a recipe similar to this a few months ago and have since tweaked it to my tastes and made it several times. These cupcakes are perfect for the Holiday season. The frosting is to die for! You have to try these scrumptious cupcakes!!!

Provided by cieradanielle

Categories     Breakfast

Time 30m

Yield 24 cupcakes

Number Of Ingredients 13

1 (18 ounce) box spice cake mix
1 (15 ounce) can pumpkin
1/2 cup applesauce
1/4 cup sugar
3 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon pumpkin pie spice
1/2 cup butter, softened
4 ounces cream cheese, softened
2 cups powdered sugar
2 tablespoons maple syrup
1 teaspoon cinnamon

Steps:

  • CUPCAKES: Preheat oven to 350 degrees. Grease 24 standard muffin cups.
  • Whisk together cake mix, sugar, cinnamon, nutmeg, and pumpkin pie spice in large bowl.
  • Add the eggs, applesauce, and pumpkin and beat with an electric mixer until thoroughly combined.
  • Pour batter into muffin cups, filling them about 3/4 full.
  • Bake for 20-25 minutes or until toothpick inserted into center comes out clean.
  • Transfer cupcakes to wire rack and let cool completely before spreading with frosting.
  • FROSTING: Make sure the butter & cream cheese are SOFT. Beat the butter in bowl with electric mixer until light and fluffy. Add the cream cheese and beat together until well blended.
  • Add the maple syrup and cinnamon. Mix until well combined.
  • Gradually add the powdered sugar, beating until light and fluffy, and frosting consistency is formed. **If frosting is too thick for your liking, you can add 1 tablespoon of milk at a time until it reaches the desired consistency.**.
  • Spread frosting evenly over cupcakes and Enjoy!

CREAM CHEESE FROSTING FOR EMERIL'S PUMPKIN-SPICE CUPCAKES



Cream Cheese Frosting for Emeril's Pumpkin-Spice Cupcakes image

Use this delicious cream-cheese frosting to make Emeril's Pumpkin-Spice Cupcakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 3 cups

Number Of Ingredients 5

12 ounces cream cheese, room temperature
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1 1/2 cups confectioners' sugar, sifted
2 teaspoons pure vanilla extract
1 to 2 tablespoons whole milk

Steps:

  • In a large bowl, using an electric mixer, beat cream cheese and butter until smooth, about 4 minutes. With mixer on low, beat in confectioners' sugar and vanilla extract until smooth and fluffy, 5 minutes. Thin with whole milk if necessary.

GINGERBREAD CUPCAKES WITH PUMPKIN CREAM CHEESE FROSTING



Gingerbread Cupcakes with Pumpkin Cream Cheese Frosting image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 30m

Yield 8 to 10 cupcakes

Number Of Ingredients 8

1 box prepared gingerbread mix, prepared to package directions for cake
8 ounces cream cheese, softened
1/2 cup canned pumpkin puree
1/4 teaspoon grated nutmeg
1 orange, zested
1/2 teaspoon vanilla extract
3 1/2 cups powdered confectioners' sugar
Shaved crystalized ginger, for garnish

Steps:

  • Preheat the oven to 375 degrees F.
  • Divide prepared cake mix into nonstick muffin tins and bake for 20 minutes. The batter will make 8 to 10 muffins, depending on the size of your tin. Turn muffins out of tins to quick cool.
  • Beat cream cheese, pumpkin, nutmeg, orange zest and vanilla with hand mixer at medium speed. Beat in sugar until frosting is fluffy. Frost cupcakes and top with crystalized ginger.

PUMPKIN CUPCAKES WITH CREAM CHEESE FROSTING (CAKE MIX RECIPE)



Pumpkin Cupcakes With Cream Cheese Frosting (Cake Mix Recipe) image

This uses a box cake mix for the base of this recipe. Since box cake mixes require different things, the ingredient list here does not include whatever ingredients that the cake mix itself might call for (i.e. eggs, etc.). Time listed does not include cooling time.

Provided by iewe7726

Categories     Dessert

Time 35m

Yield 24 cupcakes

Number Of Ingredients 6

1 (18 1/2 ounce) box yellow cake mix (plus the ingredients called for in the package directions)
1/2 teaspoon pumpkin pie spice
1 (15 ounce) can pumpkin puree
16 ounces bars cream cheese, at room temperature
2 cups confectioners' sugar
24 pieces candy corn

Steps:

  • Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.
  • Divide the batter among the prepared muffin tins lined with paper liners and bake at 350 degrees until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool.
  • While cupcakes are baking, using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn.

PUMPKIN CUPCAKES WITH CREAMY CREAM CHEESE FROSTING



Pumpkin Cupcakes With Creamy Cream Cheese Frosting image

These are very moist and rise very high when baked, they are fairly sweet so you may wish to reduce the sugar by a few tablespoons. You may also bake in jumbo muffin tins to yield 10 and increasing the baking time. These are very good!

Provided by Kittencalrecipezazz

Categories     Dessert

Time 28m

Yield 18 serving(s)

Number Of Ingredients 15

3/4 cup vegetable oil
4 large eggs
2 cups sugar
1 (15 ounce) can pure pumpkin puree
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 cup butter, softened (no substitutes)
1 (8 ounce) package cream cheese, softened
2 teaspoons vanilla
2 tablespoons whipping cream, unwhipped
3 1/2 cups sifted confectioners' sugar

Steps:

  • Set oven to 350 degrees F (set oven rack to second-lowest position).
  • Prepare 18 muffin tins fitted with paper liners fitted in each tin.
  • For the cupcakes; In a large mixing bowl beat together the oil with eggs, sugar, pumpkin puree and vanilla until well combined.
  • In another bowl combine the flour with the next 4 ingredients; add to the pumpkin mixture and beat until well combined.
  • Fill each tin about three-quarters full.
  • Bake for about 18-22 minutes or until cupcakes test done.
  • Cool completely before filling.
  • For the frosting; in a bowl beat the cream cheese with butter, vanilla and cream until fluffy.
  • Add in confectioners sugar and beat until creamy (adding in more cream or milk if necessary to achieve the right consistency for spreading).
  • Spread onto the top of each cooled cupcake.

PUMPKIN CUPCAKES WITH KAHLUA CREAM CHEESE FROSTING



Pumpkin Cupcakes With Kahlua Cream Cheese Frosting image

I bake these cupcakes every year for Halloween and they are always a hit. The delicious Kahlua cream cheese frosting is for adults only, so if you are serving children, simply leave out the Kahlua.

Provided by Cooking Creation

Categories     Dessert

Time 25m

Yield 12 cupcakes

Number Of Ingredients 17

1 cup pumpkin puree
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 large egg
1/2 cup brown sugar
1/2 cup white sugar
1/3 cup milk
3 tablespoons vegetable oil
2 tablespoons applesauce
1/2 cup walnuts, chopped
8 ounces cream cheese, room temperature
1/4 cup butter, room temperature
2 tablespoons Kahlua
2 cups confectioners' sugar

Steps:

  • Preheat oven to 400 degrees.
  • In a large bowl, sift together the flour, baking powder, cinnamon, nutmeg and salt.
  • In a separate large bowl, whisk the egg, brown sugar and white sugar together, until smooth. Stir in the milk, vegetable oil, applesauce, pumpkin and walnuts, until just combined. Do not over mix.
  • Fill a cupcake pan with the batter 4/5 full.
  • Bake in the oven for 16 to 20 minutes, or until a toothpick comes out clean. Allow to cool for 5 minutes before removing to a wire rack to cool.
  • While the cupcakes are cooling, make the frosting. In a large bowl, beat the the cream cheese, butter and Kahlua together using an electric mixer. Gradually add in the confectioners' sugar until smooth and creamy.
  • Frost the cupcakes. Serve and enjoy!

SUNRABBIT'S VEGAN PUMPKIN CUPCAKES WITH VEGAN CREAM CHEESE ICING



Sunrabbit's Vegan Pumpkin Cupcakes With Vegan Cream Cheese Icing image

Based on the Post Punk Kitchen's pumpkin muffin recipe, these are vegan, nutritious, and totally delectable! These are my go-to dessert for Thanksgiving, Halloween, Christmas, or just as a tasty breakfast treat or potluck contribution. Loved by vegans and omnivores alike!

Provided by Sunrabbit

Categories     Quick Breads

Time 35m

Yield 24 cupcakes, 24 serving(s)

Number Of Ingredients 18

2 1/2 cups and 2 tbsp whole wheat pastry flour
1 3/4 cups and 2 tbsp unrefined sugar
1 1/2 tablespoons baking powder, aluminum-free
3/4 teaspoon sea salt
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
3/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 1/2 cups pumpkin puree
3/4 cup almond milk (may sub any creamy non-dairy milk)
6 tablespoons natural applesauce
6 tablespoons coconut oil (may sub extra light tasting olive oil)
3 tablespoons pure maple syrup
4 ounces vegan non-hydrogenated margarine (I like Earth Balance)
4 ounces vegan cream cheese (I like Daiya brand because it is tapioca-based and tastes the best)
2 cups unbleached icing sugar (8.82 oz.)
1 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 400 degrees F. Use paper muffin liners or lightly grease muffin tins (recipe makes 24 full-sized or 48 mini cupcakes--I like to do half and half, so 12 full-sized and 24 mini cupcakes).
  • Whisk together flour, sugar, baking powder, salt, and spices.
  • In a separate bowl, mix pumpkin puree, almond milk, applesauce, coconut oil (heated to liquid), and maple syrup. Pour wet ingredients into dry and mix thoroughly by hand.
  • Fill muffin liners 2/3-3/4 full. Bake full-sized cupcakes for 18-20 minutes, or until toothpick or knife inserted into center of cupcake comes out clean. Bake mini cupcakes for 10-14 minutes. (TIP: If you are doing half full-sized and half mini, fill the full-sized tin first and put it in the oven. Fill the mini tin and put it in the oven when there are 10-14 minutes remaining so both will be done at about the same time.).
  • Allow cupcakes to cool on cooling racks while you prepare the icing.
  • Using a stand or hand mixer, blend all four icing ingredients until smooth and creamy. Fill 16 inch pastry bag and pipe swirls atop each cupcake (be sure cupcakes are cooled completely before icing).
  • NOTE: These will do okay on the countertop or buffet table for a couple of hours, but they keep best for long periods in the refrigerator.

PUMPKIN SPICE CUPCAKES WITH CREAM CHEESE FROSTING



Pumpkin Spice Cupcakes with Cream Cheese Frosting image

This is a wonderful recipe I discovered and changed a bit to suit my taste. I love the flavor of pumpkin and the cinnamon makes ordinary cream cheese frosting extra special. When I made a batch for my husband to take to work, he said they disappeared in record time. -Debbie Wiggins, Longmont, Colorado

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 18

3/4 cup butter, softened
2-1/2 cups sugar
3 large eggs, room temperature
1 can (15 ounces) solid-pack pumpkin
2-1/3 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1 cup buttermilk
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
2 teaspoons ground cinnamon

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to creamed mixture alternately with buttermilk, beating well after each addition., Fill 24 paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers.

Nutrition Facts : Calories 340 calories, Fat 14g fat (8g saturated fat), Cholesterol 62mg cholesterol, Sodium 233mg sodium, Carbohydrate 53g carbohydrate (41g sugars, Fiber 1g fiber), Protein 4g protein.

PUMPKIN SPICE CUPCAKES WITH CREAM CHEESE FROSTING



Pumpkin Spice Cupcakes With Cream Cheese Frosting image

Definitely a hit for Halloween!

Provided by Cupcakebakinfeind

Categories     Fruits and Vegetables     Vegetables     Squash

Time 50m

Yield 24

Number Of Ingredients 15

2 ½ cups white sugar
¾ cup butter, softened
3 eggs
1 (15 ounce) can solid-pack pumpkin puree
2 ⅓ cups all-purpose flour
1 tablespoon pumpkin pie spice
1 tablespoon ground cinnamon
¾ teaspoon baking powder
½ teaspoon ground ginger
1 cup buttermilk
1 (8 ounce) package cream cheese, softened
½ cup butter, softened
4 cups confectioners' sugar
2 teaspoons ground cinnamon
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  • Beat white sugar and 3/4 cup butter together in a bowl using an electric mixer until smooth and creamy; add eggs, 1 at a time, beating well after each addition. Beat pumpkin into creamed butter mixture.
  • Mix flour, pumpkin pie spice, 1 tablespoon cinnamon, baking powder, and ginger together in a bowl; stir into creamed butter mixture, alternating with buttermilk, until batter is smooth. Fill each muffin cup 3/4-full with batter.
  • Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Cool in muffin tin for 10 minutes before transferring to wire rack.
  • Beat cream cheese and 1/2 cup butter together in a bowl using an electric mixer until fluffy. Beat confectioners' sugar, 2 teaspoons cinnamon, and vanilla extract into creamed butter until frosting is smooth. Spread frosting on each cupcake.

Nutrition Facts : Calories 345.3 calories, Carbohydrate 53.8 g, Cholesterol 59.3 mg, Fat 13.8 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 8.4 g, Sodium 173.9 mg, Sugar 42.5 g

PUMPKIN CUPCAKES WITH CREAM CHEESE FROSTING



Pumpkin Cupcakes With Cream Cheese Frosting image

Make and share this Pumpkin Cupcakes With Cream Cheese Frosting recipe from Food.com.

Provided by invictus

Categories     Dessert

Time 40m

Yield 24 cupcakes, 24 serving(s)

Number Of Ingredients 17

4 eggs
2 cups sugar
2 cups flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon nutmeg
2 cups mashed cooked pumpkin
1/2 cup vegetable oil
1/2 cup milk
1/2 cup chopped pecans (optional)
1/2 cup chopped dates (optional)
8 ounces cream cheese
1/4 cup butter (1/2 stick)
1 lb powdered sugar
1 teaspoon vanilla extract
1 pinch salt
3 tablespoons milk or 3 tablespoons cream

Steps:

  • Beat eggs at medium speed with an electric blender until blended. Add sugar, flour, baking soda, baking powder, nutmeg, pumpkin, oil and milk. Stir in pecans and dates if desired.
  • Place paper baking cups in muffin pans, and lightly coat with cooking spray. Spoon batter into cups, filling them ¾ full.
  • Bake at 350°F for 20 to 25 minutes or until a wooden toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the pan and cool completely on a wire rack.
  • Blend softened cheese and butter in mixer. Add sugar and vanilla. Beat in enough milk or cream to reach desired consistency. Frost each cooled muffin with a bit of frosting before serving.

Nutrition Facts : Calories 286.8, Fat 10.9, SaturatedFat 4.1, Cholesterol 47.5, Sodium 163.8, Carbohydrate 45.3, Fiber 0.5, Sugar 35.7, Protein 3.1

PUMPKIN PIE CUPCAKES WITH WHIPPED CREAM



Pumpkin Pie Cupcakes with Whipped Cream image

I combined my two loves, cupcakes and pie, into one amazing treat. These pumpkin cupcakes have a piecrust bottom and a snow white topping. -Julie Herrera-Lemler, Rochester, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 2 dozen.

Number Of Ingredients 17

1 sheet refrigerated pie crust
1 can (15 ounces) solid-pack pumpkin
4 large eggs, room temperature
1/2 cup canola oil
1/2 cup water
2 teaspoons vanilla extract
3 cups all-purpose flour
2 cups sugar
1 tablespoon cornstarch
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
WHIPPED CREAM:
2 cups heavy whipping cream
1/2 cup confectioners' sugar
Ground cinnamon

Steps:

  • Preheat oven to 350°. Line 24 muffin cups with foil liners. , On a work surface, unroll crust. Cut 24 circles with a floured 2-1/4-in. round cookie cutter, rerolling scraps as necessary. Press 1 crust circle into each liner. Bake until lightly browned, 10-12 minutes. Cool in pans on wire racks., In a large bowl, beat pumpkin, eggs, oil, water and vanilla until well blended. In another bowl, whisk flour, sugar, cornstarch, baking powder, baking soda, pie spice and salt; gradually beat into pumpkin mixture. Pour 1/4 cup batter into each prepared cup., Bake until a toothpick inserted in center comes out clean, 20-25 minutes, rotating pans halfway through baking. Cool in pans 10 minutes before removing to wire racks to cool completely., For whipped cream, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. To serve, dollop over cupcakes; sprinkle with cinnamon.

Nutrition Facts : Calories 297 calories, Fat 15g fat (6g saturated fat), Cholesterol 60mg cholesterol, Sodium 185mg sodium, Carbohydrate 37g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.

PUMPKIN CREAM CUPCAKES



Pumpkin Cream Cupcakes image

Make and share this Pumpkin Cream Cupcakes recipe from Food.com.

Provided by Mika G.

Categories     Dessert

Time 31m

Yield 24 cupcakes, 24 serving(s)

Number Of Ingredients 6

1 (18 1/4 ounce) package spice cake mix (2 layer size)
1 (3 1/2 ounce) package jell-o vanilla flavor instant pudding mix
1 cup canned pumpkin
1 (8 ounce) package cream cheese, softened
1/4 cup sugar
1 egg

Steps:

  • Heat oven to 350.
  • Prepare cake batter as directed on package. Add dry pudding mix and pumpkin; mix well. Spoon into 24 paper-lined muffin cups.
  • Beat cream cheese with mixer until creamy. Blend in sugar and egg; spoon over batter. Swirl gently with a small spoon.
  • Bake 18 to 21 minutes or until a toothpick inserted in centers comes out clean. Cool 5 minutes and remove to wire racks. Cool completely.

Nutrition Facts : Calories 156.9, Fat 6.5, SaturatedFat 2.9, Cholesterol 19.2, Sodium 255, Carbohydrate 23, Fiber 0.7, Sugar 16.2, Protein 2

Tips:

  • Use fresh pumpkin puree: Canned pumpkin puree can be used in a pinch, but fresh pumpkin puree will give your cupcakes a more intense pumpkin flavor and a smoother texture.
  • Don't overmix the batter: Overmixing the batter will make the cupcakes tough. Stir just until the ingredients are combined.
  • Use cupcake liners: Cupcake liners will help to prevent the cupcakes from sticking to the pan and will make them easier to remove.
  • Bake the cupcakes at the right temperature: The cupcakes should be baked at 350 degrees Fahrenheit for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cupcakes cool completely before frosting them: This will help to prevent the frosting from melting.

Conclusion:

These pumpkin cream cupcakes are the perfect fall dessert. They're moist, flavorful, and topped with a delicious cream cheese frosting. They're sure to be a hit at your next party or gathering.

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