Pumpkin Pie Cupcakes Recipe

Course: cupcakes, Dessert

Cuisine: American

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings: cupcakes

Calories: 420kcal

Author: Becky Hardin

These pumpkin pie cupcakes are the perfect fall dessert, filled with a creamy spiced pumpkin filling, and topped with cream cheese frosting!

Print Recipe

US Customary - Metric

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

*Make sure to use 100% pure pumpkin puree, not pumpkin pie filling. Pie filling already has added sugar and spices and will mess with the texture and flavor of your cupcakes and filling.

**You can use canola, avocado, melted coconut oil, or melted butter instead.

Tips:

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.

Storage: Store pumpkin pie filled cupcakes in an airtight container in the refrigerator for up to 2 days.

Nutrition