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Baking recipe · from the recipe book

Spiced Pumpkin Cupcakes with Vanilla Cream Filling

Moist, tender pumpkin cupcakes warm with cinnamon and ginger, each hiding a fluffy, tangy vanilla cream center.

Spiced Pumpkin Cupcakes with Vanilla Cream Filling

Ingredients

  • 1½ cups190 gAll-purpose flour
  • 1 cup240 gPumpkin puree, canned
  • ⅔ cup packed150 gBrown sugarpacked
  • ¼ cup50 gGranulated sugar
  • ½ cup100 gCanola oil
  • 2 large100 gEggsroom temperature
  • 1¼ tsp6 gBaking powder
  • ¾ tsp3 gBaking soda
  • ½ tsp3 gSalt
  • 1½ tsp4 gGround cinnamon
  • 1⅛ tsp2 gGround ginger
  • ½ tsp1 gGround nutmeg
  • ¼ tsp0.5 gGround cloves
  • 2 tsp8 gVanilla extractdivided
  • ½ cup115 gCream cheesesoftened
  • ½ cup60 gPowdered sugar
  • ¼ cup (60 ml)60 gHeavy creamcold

Steps

  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
  2. In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ground ginger, nutmeg and cloves; this is the dry mix.
  3. In a large bowl, whisk the pumpkin puree, brown sugar, granulated sugar, canola oil, eggs and half of the vanilla until smooth.
  4. Fold the dry mix into the pumpkin mixture just until no dry streaks remain.
  5. Divide the batter evenly among the 12 liners, filling each about two-thirds full.
  6. Bake 18 to 22 minutes, until a toothpick inserted in the center comes out clean.
  7. Cool the cupcakes in the pan 5 minutes, then move them to a rack and cool completely, about 40 minutes.
  8. While they cool, make the filling: beat the cream cheese with the powdered sugar and the remaining half of the vanilla until smooth.
  9. In a separate bowl, whip the heavy cream to soft peaks, then fold it into the cream cheese mixture until fluffy.
  10. Once the cupcakes are fully cool, cut a small cone from the top center of each with a paring knife, leaving the bottom intact.
  11. Spoon or pipe the vanilla filling into each hollow, letting a little swirl rise on top, and set the trimmed cake caps back on. Keep leftovers refrigerated.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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