If you love all things pumpkin in the fall, my pumpkin pie cupcakes are about to become your new favorite dessert. These soft spiced pumpkin cupcakes hide a surprise inside: a luscious pumpkin cupcake filling that takes them from ordinary to show-stopping. My pumpkin filled cupcakes are quick to make with a simple spice cake mix, but they taste totally homemade. Topped with rich cream cheese icing, these filled pumpkin cupcakes deliver big flavor with minimal effort.
Pumpkin Cupcakes with Pumpkin Pie Filling
These pumpkin pie filled cupcakes are the perfect fall dessert–soft pumpkin cupcakes filled with a creamy spiced pumpkin filling and topped with cream cheese frosting. The combination of flavors is so good, and they’re surprisingly easy to make, too! I use boxed spice cake mix and a hint of pumpkin puree to get moist, rich cupcakes that turn out perfect every time.
The pumpkin cupcake filling is a simple blend of cream cheese, pumpkin, and a touch of powdered sugar. Whipped until light and fluffy, it’s similar to my favorite pumpkin mousse. After cooling, I core and fill my cupcakes, then top them with smooth cream cheese frosting. Everyone loves the pudding-like pumpkin pie filling inside, and it keeps these cupcakes so moist!
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Center Your Filling Like a Pro
For consistently perfect pumpkin pie cupcakes, I like to use a small cookie scoop or melon baller to remove the center of each cupcake. This creates uniform holes that hold the pumpkin filling snugly, preventing leaks and giving each cupcake a professional look. I’ve tested several filling methods, and this simple tool trick ensures every bite delivers the creamy pumpkin surprise without extra mess.
Pumpkin Pie Cupcakes Recipe
Equipment
- Kitchen Scale (optional)
- Cupcake Tin
- Hand Mixer or Stand Mixer
- Piping Tip Set (optional)
Ingredients
For the Cupcakes
- 13.25 ounces spice cake mix (1 box)
- ½ cup whole milk
- ⅓ cup canned pumpkin puree *
- 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 *
- 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
- Preheat oven to 350°F and line a 12-count cupcake tin with paper liners. Set aside.
- Mix the cake mix, milk, pumpkin, oil, eggs, vanilla, and pie spice in a large bowl.13.25 ounces spice cake mix, ½ cup whole milk, ⅓ cup canned pumpkin puree, ¼ cup vegetable oil, 2 large eggs, 1 teaspoon pumpkin pie spice, 1 teaspoon pure vanilla extract
- Divide the batter between the muffin tin wells, filling each one ¾ of the way full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove the cupcakes to a wire rack and allow them to cool completely before filling and frosting.
For the Pumpkin Filling
- Add the cream cheese, pumpkin puree, powdered sugar, and pumpkin pie spice to a medium bowl.4 ounces cream cheese, 2 tablespoons canned pumpkin puree, 2 tablespoons powdered sugar, ½ teaspoon pumpkin pie spice
- Beat the mixture with a hand mixer until light and fluffy, about 2 minutes.
- 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
- 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.6 tablespoons unsalted butter, 4 ounces cream cheese
- With the mixer on low speed, slowly add the powdered sugar and vanilla extract.2½ cups powdered sugar, 1 teaspoon pure vanilla extract
- 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.
- Transfer the frosting to a piping bag fitted with your choice of tip and frost the cupcakes as desired.
Notes
- Take care not to overmix the cupcake batter; otherwise, you’ll end up with dry, tough cupcakes.
- Do not overfill the cupcake tin wells; otherwise, the cupcakes may overflow and/or collapse.
- Let the cupcakes cool completely before filling or frosting; otherwise, the filling and frosting will melt.
- Make sure the cream cheese is at room temperature, or the frosting will turn out lumpy.
- I prefer to enjoy these cupcakes after a 1-2 hour chill in the refrigerator, as this helps set up the filling to a more pie-like texture.
How to Make Pumpkin Pie Cupakes Step-by-Step
Mix the Batter: Preheat your oven to 350°F, line a 12-count cupcake tin with paper liners, and set aside. Mix 13.25 ounces (1 box) of spice cake mix, ½ cup of whole milk, ⅓ cup of canned pumpkin puree, ¼ cup of vegetable oil, 2 large eggs, 1 teaspoon of pumpkin pie spice, and 1 teaspoon of pure vanilla extract in a large bowl. Take care not to overmix the batter, or you cupcakes will not rise properly.
Portion the Cupcakes: Divide the batter between the muffin tin wells, filling each one ¾ of the way full. I like to do this with a cookie scoop or a ¼-cup measuring cup.
Bake the Cupcakes: Bake your pumpkin cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes to a wire rack and allow them to cool completely before filling and frosting.
Prepare the Filling: Add 4 ounces (½ brick) of room-temperature cream cheese, 2 tablespoons of pumpkin puree, 2 tablespoons of powdered sugar, and ½ teaspoon of pumpkin pie spice to a medium bowl.
Beat the Filling: Beat the mixture with a hand mixer until light and fluffy, about 2 minutes.
Fill the Cupcakes: To fill the cupcakes, cut a 1-inch circle out of the center of each cupcake. I like to do this with a small cookie scoop or a melon baller so they all get consistent filling. Fill the hole with the pumpkin mixture and place the piece of cake back into its spot, making sure to cover the filling completely.
Beat the Frosting: Add 6 tablespoons of room-temperature unsalted butter and 4 ounces (½ brick) of room-temperature 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.
Sweeten the Frosting: With the mixer on low speed, slowly add 2½ cups of powdered sugar and 1 teaspoon of vanilla extract. 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.
Frost the Cupcakes: Transfer the frosting to a piping bag fitted with your choice of tip and frost the cupcakes as desired. I used a Wilton 2D piping tip for these cupcakes, but a Ziplock bag with the corner cut off works well in a pinch.
How to Store
Store fully assembled pumpkin pie filled cupcakes in an airtight container in the refrigerator for up to 2 days. Enjoy cold or at room temperature. I do not recommend freezing these cupcakes, as the filling tends to turn watery and grainy once thawed.
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