Name: Pumpkin Pie Filled Cupcakes Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 13.25 ounces spice cake mix (375 grams (1 box)); ½ cup whole milk (114 grams); ⅓ cup canned pumpkin puree (76 grams - NOT pumpkin pie filling!); ¼ cup vegetable oil (50 grams); 2 large eggs (100 grams); 1 teaspoon pure vanilla extract (4 grams); 1 teaspoon pumpkin pie spice (3 grams); 4 ounces cream cheese (114 grams, room temperature (½ brick)); 2 tablespoons canned pumpkin puree (28 grams - NOT pumpkin pie filling!); 2 tablespoons powdered sugar (14 grams); ½ teaspoon pumpkin pie spice; 6 tablespoons unsalted butter (85 grams, room temperature (¾ stick)); 4 ounces cream cheese (114 grams, room temperature (½ brick)); 2½ cups powdered sugar (254 grams); 1 teaspoon pure vanilla extract (4 grams)

These pumpkin pie filled cupcakes are the ultimate mix between two of my favorite desserts– pumpkin pie and cupcakes. I stuffed simple spiced pumpkin cupcakes with pumpkin pie filling and topped them with a lush cream cheese frosting. The result is one of my favorite fall desserts of all time!

a pumpkin pie cupcake with a bite taken out of it sits at the center of the image, with more cupcakes scattered around in the background.

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!

What’s in This Pumpkin Pie Filled Cupcake Recipe?

Spice Cake Mix: This warmly spiced mix makes these cupcakes super easy to get started.
Milk: Adds moisture to the cupcakes. While I like to use whole milk, you can use any milk you like, including non-dairy milks!
Pumpkin Puree: Adds rich pumpkin flavor to both the cupcakes and the filling. Make sure to use 100% pure pumpkin puree, not pumpkin pie filling. Pie filling already includes sugar and spices, so it will make the cupcakes too sweet and spicy.
Oil: Vegetable oil keeps these cupcakes moist and tender. You can use any neutral oil, such as canola or coconut, in place of the vegetable oil, or try melted butter!
Eggs: Bind the cupcakes and make them moist and tender.
Vanilla Extract: Enhances the flavor of the cupcakes and frosting.
Pumpkin Pie Spice: Enhances the warm, spicy flavor of the cupcakes and the filling.
Cream Cheese: Makes the frosting and filling rich, creamy, and tangy.
Powdered Sugar: Sweetens the filling and frosting and gives them structure.
Butter: Unsalted butter forms the creamy base of the frosting.

overhead view of baked cupcakes with a pumpkin pie filling in the center

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.

Tips for Success

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.

a hand is grabbing a cupcake from a cake stand.

How to Make Pumpkin Pie Filled Cupakes Step-by-Step

Mix the Batter: Preheat your oven to 350°F and line a 12-count cupcake tin with paper liners. Set aside. Mix 13.25 ounces 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.

Portion the Cupcakes: Divide the batter between the muffin tin wells, filling each one ¾ of the way full.

cupcake tin partially filled with batter

Bake the Cupcakes: 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.

unfrosted pumpkin pie cupcakes are lined up on a cooling rack.

Prepare the Filling: Add 4 ounces (½ brick) of 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. 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 softened unsalted butter and 4 ounces (½ brick) of 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.