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Cream Cheese Filled Pumpkin Cupcakes Recipe

Cream Cheese Filled Pumpkin Cupcakes

Moist, warmly spiced pumpkin cupcakes are layered around a sweet cream cheese filling and baked until tender. This recipe makes 12 standard cupcakes with a soft pumpkin crumb and creamy center.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 45 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Cream Cheese Filling
  • 8 ounces (226 g) Full-fat cream cheese, softened
  • 1/2 cup (100 g) Granulated sugar
  • 1 Large egg yolk
  • 1 teaspoon Pure vanilla extract
Pumpkin Cupcake Batter
  • 1 2/3 cups (210 g) All-purpose flour
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Baking powder
  • 1/2 teaspoon Fine salt
  • 1 1/2 teaspoons Ground cinnamon
  • 1/2 teaspoon Ground ginger
  • 1/4 teaspoon Ground nutmeg
  • 1/8 teaspoon Ground cloves, optional
  • 1 cup (200 g) Granulated sugar
  • 1/2 cup (100 g) Packed light brown sugar
  • 1 cup (about 225 g) Pumpkin purée, not pumpkin pie filling
  • 1/2 cup (120 ml) Neutral vegetable oil
  • 2 Large eggs
  • 1 teaspoon Pure vanilla extract

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
  2. Beat the softened cream cheese, sugar, egg yolk, and vanilla extract until smooth. Chill the filling for 15–20 minutes if it seems soft.
  3. Whisk the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and optional cloves in a separate bowl.
  4. In another bowl, whisk together the granulated sugar, brown sugar, pumpkin purée, oil, eggs, and vanilla until evenly combined.
  5. Add the dry mixture to the pumpkin mixture and stir just until no dry flour remains. Do not overmix.
  6. Place about 2 tablespoons of pumpkin batter in each liner. Add approximately 1 tablespoon of cream cheese filling in the center, then cover with another spoonful of batter; each cup should be about three-quarters full.
  7. Bake for 18–22 minutes, until the tops spring back lightly and a toothpick inserted into the pumpkin portion comes out clean. Do not test directly through the cream cheese center.
  8. Cool the cupcakes in the pan for 5–10 minutes, then transfer them to a wire rack. Refrigerate them once cool because the filling contains cream cheese.

Notes

For the best texture, use room-temperature eggs and pumpkin purée, but keep the cream cheese filling cool rather than warm. Store cupcakes airtight in the refrigerator for up to 4 days and let them stand at room temperature for about 15 minutes before serving.