PUMPKIN CUPCAKES WITH CREAM FILLING. The one and only recipe for pumpkin cupcakes with cream cheese frosting that I'll bake! Easy to make and super moist with delicious pumpkin I received some questions about turning my pumpkin cake into cupcakes, so I figure a completely separate post for pumpkin cupcakes would be helpful. Here's a charming use for pumpkin.

PUMPKIN CUPCAKES WITH CREAM FILLING Once you see how easy they are to make, and how absolutely delicious they taste, you'll never want to buy a boxed cake mix again. These pumpkin cupcakes are super delicious, soft, moist, and topped with an easy homemade cream cheese frosting. Pumpkin Puree: The star ingredient of these cupcakes! You can have PUMPKIN CUPCAKES WITH CREAM FILLING using 20 ingredients and 12 steps. Here is how you achieve that.


  1. It's of FILLING.
  2. You need of milk.
  3. It's of vanilla.
  4. Prepare of shortening.
  5. You need of softened butter.
  6. It's of cornstarch.
  7. Prepare of powdered sugar.
  8. It's of whole cloves...optional, for little stems on top of muffins.
  9. Prepare of MUFFIN.
  10. You need of all purpose flour.
  11. Prepare of sugar.
  12. It's of baking powder.
  13. You need of baking soda.
  14. It's of salt.
  15. Prepare of cinnamon.
  16. You need of all spice.
  17. Prepare of nutmeg.
  18. You need of eggs.
  19. Prepare of vegetable oil.
  20. You need of (15 oz) can pumpkin.

Just make sure to use pumpkin puree and not pumpkin pie filling. The only pumpkin cupcakes recipe you need! Moist, melt-in-your mouth soft pumpkin cupcakes. Cream cheese frosting is easy and tastes like The whipped cream cheese frosting is as easy as it gets.


  1. ***FOR FILLING***.
  2. in a small saucepan, combine cornstarch and milk, bring to a boil over medium heat stirring constantly, remove from heat, cool to room temperature.
  3. in a large bowl cream shortening, powdered sugar, and butter until light and fluffy about 4 minutes, add vanilla, gradually add cornstarch mixture beat until smooth.
  4. ***FOR CUPCAKES***.
  5. preheat oven 350°F and line muffin pan with paper liners.
  6. in a bowl mix together...flour, baking powder and soda, salt, and spices.
  7. in a large bowl beat sugar and eggs 2minutes until light and creamy, add oil and pumpkin beating another 2 minutes until well blended.
  8. gradually beat flour mixture into pumpkin mixture blend well.
  9. fill muffin cups and bake 18 - 22 min or until toothpick inserted in center comes out clean cool cupcakes completely.
  10. ***ASSEMBLE***.
  11. with the point of a paring knife cut circles about 1" deep out of the tops of each cupcake.
  12. put filling into a zip lock bag, cut a small piece of the corner off, pipe filling into each cupcake, replace tops and add a clove for a cute little 'pumpkin stem'.

It tastes almost like a marshmallow cream. These amazing cupcakes deserved an upgrade!] I first made pumpkin cupcakes with cream cheese frosting nearly five years ago, and I have been loving I used a similar filling for the pumpkin whoopie pies that I made four years ago. The maple is an awesome complement to both pumpkin and cream. More festive pumpkin desserts I love are Pumpkin Cream Cheese Muffins, Chocolate Spooky Spider Halloween Cupcakes, and Pumpkin Pie. These cupcakes are delicious naked, without frosting, but I thought creating a pumpkin spiced cream cheese frosting would be the perfect topping.

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