Creamy Spiced Pumpkin Cupcakes

As autumn leaves begin to fall and a crisp chill fills the air, there’s nothing quite like the comforting aroma of pumpkin spice wafting from the kitchen. If you’re a devotee of all things pumpkin during the fall season, these delightful Pumpkin Pie Cupcakes are destined to become your new favorite sweet indulgence. Imagine sinking your teeth into a perfectly soft, moist, and richly spiced pumpkin cupcake, only to discover a creamy, luscious surprise hidden within: a velvety pumpkin pie filling that elevates this dessert from a simple treat to an unforgettable culinary experience. These are not just any cupcakes; they are Pumpkin Pie Cupcakes with a creamy, spiced filling, designed to impress and satisfy even the most discerning dessert lover.

Experience the Ultimate Fall Dessert: Pumpkin Pie Filled Cupcakes

These extraordinary Pumpkin Pie Filled Cupcakes embody the quintessential flavors of fall, offering a harmonious blend of textures and tastes that will delight your palate. Each cupcake features a tender, spiced pumpkin cake base, generously filled with a creamy, warmly spiced pumpkin filling, and crowned with a swirl of rich, tangy cream cheese frosting. The symphony of flavors is truly exceptional, making them the perfect centerpiece for any autumn gathering, from a casual family dinner to a festive holiday spread. The best part? They are surprisingly simple to prepare! By leveraging a high-quality boxed spice cake mix and incorporating a touch of pure pumpkin puree, we achieve incredibly moist, flavorful cupcakes that taste entirely homemade – no one will ever guess your little shortcut!

The secret to their irresistible allure lies in the luxurious pumpkin cupcake filling. This heavenly concoction is a masterful blend of softened cream cheese, vibrant pumpkin puree, and a hint of powdered sugar for sweetness. Whipped until it achieves a light, airy, and fluffy consistency, it closely resembles a decadent pumpkin mousse, creating a delightful contrast with the tender cake. After the cupcakes have cooled to perfection, we carefully core each one and generously fill it with this creamy pumpkin mixture. The final flourish is a generous dollop of smooth, velvety cream cheese frosting, adding a zesty balance to the sweet, spiced flavors. This luscious, pudding-like pumpkin pie filling not only provides a delicious surprise but also locks in moisture, ensuring these cupcakes remain wonderfully soft and tender long after baking.

Achieve Professional-Looking Filled Cupcakes with Ease

Pumpkin Pie Cupcakes Recipe

These pumpkin pie cupcakes are the perfect fall dessert, featuring a moist, spiced cupcake base, a creamy, luscious pumpkin filling, and a delightful swirl of tangy cream cheese frosting!

Prep:

20
minutes

Cook:

20
minutes

Total Time:

40
minutes

Servings:

12
cupcakes

Print Recipe

Ingredients

For the Cupcakes

• 13.25
  ounces
  spice cake mix
  (1 box, your favorite brand)
• ½
  cup
  whole milk
• ⅓
  cup
  canned pumpkin puree
  (ensure it’s 100% pure pumpkin, not pie filling)
• ¼
  cup
  vegetable oil
  (or canola, avocado, melted coconut oil, or melted butter)
• 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
  (100% pure pumpkin)
• 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

Equipment

• Cupcake Tin
• Paper Liners
• Hand Mixer or Stand Mixer
• Small Cookie Scoop or Melon Baller (for coring cupcakes, optional but recommended)
• Piping Bag and Tip Set (optional, for frosting)

Instructions

For the Cupcakes

• Preheat your oven to 350°F (175°C). Line a 12-count cupcake tin with paper liners. Set aside your prepared tin.
• In a large mixing bowl, combine the spice cake mix, whole milk, canned pumpkin puree, vegetable oil, large eggs, vanilla extract, and pumpkin pie spice. Mix these ingredients together using a hand mixer or stand mixer on low speed until just combined. Be careful not to overmix the batter, as this can lead to dry, tough cupcakes.
  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
  
• Evenly divide the prepared batter among the 12 muffin tin wells, filling each one approximately ¾ of the way full. This ensures proper rising and prevents overflow. A cookie scoop or a ¼-cup measuring cup can help you achieve consistent portions.
  
• Bake the cupcakes in your preheated oven for 18-20 minutes. To test for doneness, insert a toothpick into the center of a cupcake; if it comes out clean, they are ready.
• Once baked, remove the cupcakes from the tin and transfer them to a wire rack. Allow them to cool completely at room temperature before proceeding with the filling and frosting. This crucial step prevents the filling and frosting from melting.
  

For the Pumpkin Filling

• In a medium bowl, combine the room-temperature cream cheese, pumpkin puree, powdered sugar, and pumpkin pie spice. Ensure your cream cheese is softened for a smooth consistency.
  4 ounces cream cheese,
  2 tablespoons canned pumpkin puree,
  2 tablespoons powdered sugar,
  ½ teaspoon pumpkin pie spice
  
• Using a hand mixer, beat the mixture on medium speed for approximately 2 minutes, or until it becomes light, fluffy, and completely smooth.
  
• To fill each cooled cupcake, carefully cut a 1-inch (2.5 cm) circle out of the center. A small cookie scoop or melon baller works best for this, ensuring consistent results. Fill the created hole generously with the pumpkin mixture. Then, gently place the removed piece of cake back into its spot, ensuring it fully covers the filling. This technique creates a delightful “surprise” center.
  

For the Cream Cheese Frosting

• In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), add the softened unsalted butter and room-temperature cream cheese. Beat on medium speed for about 2 minutes, until the mixture is light, fluffy, and well combined. Ensure both ingredients are at room temperature to prevent lumps.
  6 tablespoons unsalted butter,
  4 ounces cream cheese
  
• With the mixer on low speed, gradually add the powdered sugar, a little at a time, along with the vanilla extract. Once fully incorporated, scrape down the sides of the bowl to ensure everything is mixed.
  2½ cups powdered sugar,
  1 teaspoon pure vanilla extract
• Increase the mixer speed to medium-high and beat the frosting for another 2 minutes, or until it becomes wonderfully light, fluffy, and spreadable. This high-speed beating incorporates air, giving the frosting its signature texture.
  
• Transfer the finished cream cheese frosting to a piping bag fitted with your preferred decorative tip. Pipe or spread the frosting onto the filled cupcakes as desired. For a classic look, a Wilton 2D piping tip creates beautiful swirls, but a simple Ziplock bag with the corner snipped off also works perfectly for a rustic finish.
  

Notes for Success

*Important Tip: Always use 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains added sugars and spices, which will alter the intended texture and flavor balance of both your cupcakes and the creamy filling.

**For the vegetable oil in the cupcakes, you have several options. Canola oil, avocado oil, melted coconut oil, or even melted unsalted butter can be used interchangeably, depending on your preference and what you have on hand.

Additional Tips for the Perfect Pumpkin Pie Cupcakes:

• Avoid Overmixing: When preparing the cupcake batter, mix only until the dry ingredients are just incorporated. Overmixing develops gluten, which can result in dry, dense, and tough cupcakes. A light hand will ensure a tender crumb.
• Properly Fill Liners: Do not overfill your cupcake tin wells. Filling them more than ¾ full can cause the cupcakes to overflow during baking or collapse once cooled, ruining their perfect dome shape.
• Cool Completely: This cannot be stressed enough! Ensure your cupcakes are entirely cool before attempting to core, fill, or frost them. Warm cupcakes will cause the delicate pumpkin filling and rich cream cheese frosting to melt, creating a sticky, unappetizing mess.
• Room Temperature Cream Cheese: For the smoothest, lump-free cream cheese frosting, make sure both your butter and cream cheese are at proper room temperature. This allows them to cream together beautifully, creating a silky-smooth texture.
• Chilling for Optimal Texture: I personally find these cupcakes are best enjoyed after a brief chill in the refrigerator, ideally 1-2 hours. This chilling period allows the pumpkin filling to set up nicely, giving it a more defined, pie-like texture that truly enhances the overall experience.

Storage Guidelines: To maintain their freshness and deliciousness, store your fully assembled pumpkin pie filled cupcakes in an airtight container in the refrigerator. They will remain delightful for up to 2 days. While you can enjoy them cold, allowing them to come to room temperature for about 15-20 minutes before serving often enhances their flavors and softens the frosting. I generally do not recommend freezing these cupcakes, as the filling has a tendency to become watery and develop a grainy texture once thawed, which detracts from the creamy consistency.

Nutrition Facts

Pumpkin Pie Cupcakes Recipe

Amount Per Serving (1 cupcake)

Calories 420
Calories from Fat 198

% Daily Value*

Fat 22g
34%

Saturated Fat 10g
63%

Trans Fat 0.3g

Polyunsaturated Fat 4g

Monounsaturated Fat 7g

Cholesterol 66mg
22%

Sodium 283mg
12%

Potassium 182mg
5%

Carbohydrates 52g
17%

Fiber 1g
4%

Sugar 42g
47%

Protein 4g
8%

Vitamin A 1940IU
39%

Vitamin C 1mg
1%

Calcium 71mg
7%

Iron 2mg
11%

* Percent Daily Values are based on a 2000 calorie diet.

Author:
Becky Hardin

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How to Make Pumpkin Pie Cupcakes Step-by-Step

Crafting these delectable pumpkin pie cupcakes is a fun and rewarding process. Follow these detailed steps to create a batch of perfectly moist, spiced cupcakes with a delightful creamy filling and luscious frosting:

1. Mix the Batter: Begin by preheating your oven to 350°F (175°C). Line a standard 12-count cupcake tin with paper liners; set this aside for later use. In a large mixing bowl, combine the entire 13.25 ounces (1 box) of spice cake mix, ½ cup of whole milk, ⅓ cup of 100% pure canned pumpkin puree, ¼ cup of vegetable oil, 2 large eggs, 1 teaspoon of pumpkin pie spice, and 1 teaspoon of pure vanilla extract. Using either a hand mixer or a stand mixer with the paddle attachment, mix these ingredients on low speed until they are just combined and the batter appears smooth. It’s crucial to avoid overmixing the batter, as excessive agitation can develop the gluten in the flour, resulting in dense, dry cupcakes that won’t rise as beautifully.

2. Portion the Cupcakes: Once your batter is perfectly mixed, it’s time to fill your cupcake liners. Divide the batter evenly among the 12 prepared muffin tin wells. Aim to fill each liner approximately ¾ of the way full. This ensures the cupcakes have enough room to rise without overflowing, giving them a lovely domed top. A small cookie scoop or a ¼-cup measuring cup is an excellent tool for achieving consistent portions, leading to uniform and professional-looking cupcakes.

3. Bake the Cupcakes: Carefully place your filled cupcake tin into the preheated oven. Bake for approximately 18-20 minutes. Baking times can vary slightly depending on your oven, so keep an eye on them. The best way to check for doneness is to insert a clean toothpick into the center of one of the cupcakes; if it comes out clean with no wet batter attached, your cupcakes are perfectly baked. Remove the tin from the oven and transfer the cupcakes to a wire rack to cool completely. This cooling step is crucial – patience here will prevent your filling and frosting from melting prematurely.

4. Prepare the Filling: While your cupcakes are cooling, prepare the rich pumpkin pie filling. In a medium-sized mixing bowl, add 4 ounces (which is typically half a brick) of room-temperature cream cheese, 2 tablespoons of 100% pure canned pumpkin puree, 2 tablespoons of powdered sugar, and ½ teaspoon of pumpkin pie spice. Ensure your cream cheese is softened to room temperature for the smoothest possible mixture, avoiding any lumps.

5. Beat the Filling: Using a hand mixer, beat the pumpkin filling mixture on medium speed. Continue mixing for approximately 2 minutes, or until the mixture becomes wonderfully light, airy, and fluffy. The goal is a smooth, creamy consistency that’s easy to pipe or spoon into the cupcakes, yet firm enough to hold its shape once chilled.

6. Fill the Cupcakes: Once the cupcakes are completely cool, it’s time for the delicious surprise! To create the cavity for the filling, carefully cut a 1-inch (about 2.5 cm) circle out of the center of each cupcake. I find that a small cookie scoop or a melon baller works perfectly for this, ensuring a clean, uniform hole every time. Generously fill each hole with the prepared pumpkin mixture. Then, gently place the small piece of cake you removed back into its spot, ensuring it completely covers the filling. This technique not only hides the creamy surprise but also helps keep the filling moist.

7. Beat the Frosting: Now for the crowning glory – the cream cheese frosting! In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), combine 6 tablespoons of room-temperature unsalted butter and 4 ounces (½ brick) of room-temperature cream cheese. Beat these ingredients together on medium speed for about 2 minutes, or until the mixture is light, fluffy, and perfectly smooth. Ensuring both butter and cream cheese are at room temperature is key to achieving a silky, lump-free frosting.

8. Sweeten the Frosting: With the mixer set to low speed, gradually add 2½ cups of powdered sugar and 1 teaspoon of pure vanilla extract. Once the sugar is mostly incorporated, stop the mixer and scrape down the sides of the bowl with a spatula to ensure all ingredients are thoroughly mixed. Then, increase the mixer speed to medium-high and continue beating the frosting for another 2 minutes. This high-speed beating incorporates air, resulting in a frosting that is wonderfully light, airy, and easy to pipe.

9. Frost the Cupcakes: Finally, it’s time to adorn your delicious creations! Transfer the finished cream cheese frosting to a piping bag fitted with your desired decorative tip. For the classic, elegant swirls seen in many bakeries, I highly recommend using a Wilton 2D piping tip. However, if you don’t have specialized piping equipment, a simple Ziplock bag with one corner snipped off will work just as well for a more rustic, homey frosting application. Frost the cupcakes as artistically as you wish, and prepare to enjoy the fruits of your labor!

How to Store Your Pumpkin Pie Cupcakes

To ensure your Pumpkin Pie Filled Cupcakes remain as delicious as the day they were baked, proper storage is essential. Once fully assembled and frosted, these delightful treats should be stored in an airtight container in the refrigerator. This will keep them fresh and flavorful for up to 2 days. While they can be enjoyed straight from the fridge for a firmer, cooler bite, I often find that allowing them to sit at room temperature for about 15-20 minutes before serving enhances their spiced flavors and softens the cream cheese frosting to a perfectly creamy consistency. I do not recommend freezing these cupcakes, as the delicate texture of the pumpkin filling, in particular, tends to change when frozen and thawed. It can become watery and grainy, which would unfortunately detract from the luscious experience you worked so hard to create.