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–+ servings
Two pumpkin cupcakes on white plates.

Pumpkin Cream Cheese Cupcakes

Pumpkin Cream Cheese Cupcakes, these cupcakes are soft and have just the right amount of warm spices. This recipe makes a large number of cupcakes perfect for a family gathering or a potluck.
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Course: Dessert
Cuisine: American
Keyword: pumpkin cream cheese cupcakes, pumpkin cupcakes
Prep Time: 25 minutes
Cook Time: 20 minutes
Servings: 28 cupcakes
Calories: 239kcal
Author: Dawn Yucuis

Ingredients

  • Pumpkin Cream Cheese Cupcakes-
  • 2 3/4 cup all-purpose flour
  • 1 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 cup pumpkin
  • 3 eggs
  • 3/4 cup milk
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1/2 cup butter
  • Filling:
  • 8 ounces cream cheese
  • 1/3 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • Carmel Frosting:
  • 3 tablespoons butter
  • 6 tablespoons brown sugar
  • 6 tablespoons cream
  • 2 1/2 - 2 3/4 cups of powder sugar

Instructions

  • Cupcakes -
  • Mix sugar, brown sugar, and butter until well blended
  • Mix eggs into the sugar mixture until it is light and fluffy
  • Add pumpkin and milk mix until well blended
  • Sift the all the other dry ingredients together and add to the mixture and mix for about 2 minutes.
  • Filling-
  • Beat the cream cheese until creamy.
  • Blend in sugar, egg, and vanilla.
  • Assembling cupcakes-
  • Fill the cupcake liners about the 2/3 of the way full.
  • Spoon a heaping about 2 teaspoons of the filling over the top of the cake mix.
  • Take a knife and swirl the cream cheese into the pumpkin batter.
  • Bake in a 350-degree oven for 20 to 24 minutes or until a tester is inserted in the center and comes out clean.
  • Frosting-
  • In saucepan melt butter.
  • Add brown sugar and cream and bring to a boil. Boil for about a minute stirring constantly.
  • Take off heat and let cool until this mixture is slightly warm
  • Add powdered sugar until it is the right consistency to spread, but is not too runny..
  • Frost cupcakes and enjoy.

Notes

  1. Use pumpkin puree for this recipe. Not pumpkin pie filling. You can use store-bought or you can make your own.
  2. You will want to have your ingredients at room temperature, as with most baking recipes.
  3. Make sure that you measure the ingredients accurately. 
  4. When making the frosting I would highly recommend that you use cream instead of milk. This will ensure a creamier frosting.
  5. Yes, these cupcakes can be frozen. Just make sure to store them in an airtight container.
 
Nutrition information is an estimate and may vary with the brands of ingredients used.

Nutrition

Serving: 1cupcake | Calories: 239kcal | Carbohydrates: 39g | Fat: 8.4g | Saturated Fat: 5.1g | Cholesterol: 45mg | Sodium: 196mg | Potassium: 63mg | Fiber: 0.7g | Sugar: 28.6g | Calcium: 28mg | Iron: 1mg