Can You Bake Award-Winning Cream-Filled Pumpkin Cupcakes in Just 55 Minutes?
Craving a festive, indulgent treat that’s perfect for fall celebrations? What if you could bake 18 moist pumpkin cupcakes filled with a creamy vanilla frosting in just 55 minutes of active time? Cream-Filled Pumpkin Cupcakes, a contest winner with 71 reviews, are your answer—ideal for Halloween parties, Thanksgiving dessert tables, or cozy gatherings. Ready to fill your kitchen with warm, spiced pumpkin aromas? Let’s get baking!
Overview: Why Cream-Filled Pumpkin Cupcakes Shine
What makes Cream-Filled Pumpkin Cupcakes so special? This contest-winning recipe combines tender, cinnamon-spiced pumpkin cupcakes with a rich, creamy filling, topped with their own cake caps for a charming presentation. An optional clove “stem” adds a playful pumpkin-like look. Baked in standard muffin tins, they’re perfect for parties, bake sales, or gifting. The recipe is beginner-friendly with some precision for filling, kid-approved for fun tasks, and adaptable for dietary needs, yielding 18 cupcakes.
Time requirement: 55 minutes active (35 minutes prep, 20 minutes cooking), plus cooling and chilling time for filling. The batch method ensures plenty to share.
Difficulty level: Easy to moderate. Mixing batter and filling is simple, but cutting and filling cupcakes requires care. Muffin tins, a saucepan, a mixer, and a knife are the main tools, and kids can help scoop batter or place clove “stems.”
Health perks: Pumpkin provides fiber, vitamin A, and antioxidants for immunity and eye health. Moderate portions keep it balanced as a treat, and the recipe supports gluten-free or vegan diets with swaps.
Essential Ingredients: What You Need and Why It Matters
Here’s the lineup for 18 cupcakes. Each ingredient plays a key role, with swaps for flexibility.
Cupcakes
- Sugar (2 cups): Sweetens and tenderizes cupcakes. Sub: Coconut sugar or 1-1/2 cups sugar + 1/4 cup maple syrup.
- Canola oil (3/4 cup): Keeps cupcakes moist. Sub: Vegetable oil, melted coconut oil, or unsweetened applesauce for lower fat.
- Canned pumpkin (15 oz can, ~1-3/4 cups): Adds moisture and rich flavor. Sub: Homemade pumpkin puree (drain well) or mashed sweet potato.
- Large eggs (4, room temperature): Bind and add structure. Sub: Flax eggs (4 tablespoons flaxseed meal + 12 tablespoons water) for vegan.
- All-purpose flour (2 cups): Forms cupcake structure. Sub: Gluten-free flour blend or 1 cup whole wheat + 1 cup all-purpose.
- Baking soda (2 teaspoons): Works with pumpkin for lift. Sub: No substitute; critical for texture.
- Salt (1 teaspoon): Balances sweetness. Sub: Kosher salt or reduce to 1/2 teaspoon for low-sodium.
- Baking powder (1 teaspoon): Helps cupcakes rise. Sub: No substitute; critical for texture.
- Ground cinnamon (1 teaspoon): Adds warm spice. Sub: Pumpkin pie spice or nutmeg.
Filling
- Cornstarch (1 tablespoon): Thickens milk base for creamy texture. Sub: Arrowroot powder or all-purpose flour (2 tablespoons).
- Whole milk (1 cup): Creates smooth filling base. Sub: Plant-based milk or 2% milk.
- Shortening (1/2 cup): Adds fluffiness to filling. Sub: Butter or vegan butter (may be richer).
- Butter (1/4 cup, softened): Enhances creamy texture. Sub: Vegan butter or coconut oil.
- Confectioners’ sugar (2-3/4 cups): Sweetens and thickens filling. Sub: Reduce to 2 cups or use maple sugar.
- Vanilla extract (1/2 teaspoon, optional): Enhances filling flavor. Sub: Almond extract or omit.
- Whole cloves (optional): Add decorative “stem” for pumpkin look. Sub: Chocolate chips or omit.
These ingredients are pantry-friendly and seasonal, creating a wholesome, indulgent treat.
Step-by-Step Instructions: Let’s Bake These Cupcakes!
Ready to start? You’ll need 18 muffin cups, a saucepan, a mixer, and a knife. These steps are clear, with tips for success.
- Preheat oven and prep pans: Preheat to 350°F (177°C). Line 18 muffin cups with paper liners; lightly grease liners for easy removal. Tip: Paper liners ensure clean release; spray lightly to prevent sticking.
- Mix wet ingredients: In a large bowl, beat 2 cups sugar, 3/4 cup canola oil, 15 oz canned pumpkin, and 4 eggs with a mixer or whisk until well blended (about 2-3 minutes). Tip: Room-temperature eggs ensure a smooth batter; use pure pumpkin puree, not pie filling.
- Combine dry ingredients: In a medium bowl, whisk 2 cups flour, 2 teaspoons baking soda, 1 teaspoon salt, 1 teaspoon baking powder, and 1 teaspoon cinnamon. Tip: Sift if flour is clumpy for a lighter texture.
- Mix batter: Gradually beat dry ingredients into the pumpkin mixture until well blended (batter will be smooth but thick). Tip: Don’t overmix to keep cupcakes tender; scrape bowl sides for even mixing.
- Bake: Fill 18 muffin cups two-thirds full (about 1/4 cup batter each). Bake for 18-22 minutes until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely (about 1 hour). Tip: Use a scoop for uniform filling; check at 18 minutes to avoid overbaking.
- Make filling: In a small saucepan, whisk 1 tablespoon cornstarch and 1 cup whole milk until smooth. Bring to a boil over medium-high heat, stirring constantly. Reduce heat to medium; cook and stir until thickened (about 2 minutes). Remove from heat; cool to room temperature (about 30 minutes). Tip: Stir constantly to avoid lumps; cover with plastic wrap touching surface to prevent a skin from forming.
- Finish filling: In a large bowl, cream 1/2 cup shortening, 1/4 cup softened butter, and 2-3/4 cups confectioners’ sugar until light and fluffy (3-4 minutes). Beat in 1/2 teaspoon vanilla (if using). Gradually add cooled milk mixture, beating until smooth and fluffy (3-5 minutes). Tip: Beat thoroughly for a light texture; adjust sugar for desired sweetness.
- Assemble: Using a sharp knife, cut a 1-inch circle, 1 inch deep, in the top of each cupcake. Carefully remove tops and set aside. Spoon or pipe about 1 tablespoon filling into each cavity. Replace tops, pressing gently. If desired, insert a whole clove into each top to resemble a pumpkin stem. Tip: Use a small spoon or piping bag for neat filling; cut carefully to keep tops intact.
- Serve: Serve at room temperature or chilled. Store in the refrigerator due to the filling. Tip: Let cupcakes sit for 10 minutes after assembling for flavors to meld.
Assembly: Plate It Like a Pro
These cupcakes are golden and festive with their creamy filling and clove “stems,” making them easy to plate beautifully. Here’s how to make them look as good as they taste.
- Cupcakes: Place 1-2 cupcakes per plate, showcasing the clove “stem” and filling peeking out. Tip: Remove paper liners for a cleaner look or keep for portability.
- Garnish: Dust with confectioners’ sugar or a pinch of cinnamon. Tip: Add a drizzle of caramel for extra flair.
- Serving suggestion: Pair with coffee, hot cider, or milk for a complete treat. Tip: Brew coffee during cooling for efficiency.
- Presentation: For a festive vibe, use white or orange plates to highlight the pumpkin theme. Serve on a tiered stand for parties. Tip: Add a small pumpkin candy or cinnamon stick for a seasonal touch.
Storage and Make-Ahead Tips: Keep It Fresh
Want to enjoy leftovers or prep ahead? Here’s how to keep your cupcakes tasting great.
- Storage: Store in an airtight container in the fridge for up to 5 days due to the filling. Serve at room temperature for best flavor. Tip: Layer with parchment to prevent sticking; store cloves separately if removed.
- Freezing: Freeze unfilled cupcakes in an airtight container for up to 3 months. Thaw at room temperature, then prepare and add filling fresh. Freeze filling separately if needed; thaw and re-whip before using. Tip: Wrap cupcakes individually in plastic wrap to preserve moisture.
- Make-ahead: Bake cupcakes up to 2 days ahead; store at room temperature. Make filling up to 3 days ahead; refrigerate and re-whip before use. Assemble fresh for best texture. Tip: Don’t fill early—cupcakes may soften.
Health tip: Storing properly preserves the pumpkin’s vitamin A and antioxidants, so you’re getting nutrients even in leftovers.
Recipe Variations: Get Creative
This recipe is flexible. Try these twists to keep it exciting while staying wholesome.
- Vegan version: Use vegan shortening, vegan butter, flax eggs, plant-based milk, and ensure sugar is vegan-friendly.
- Gluten-free option: Use gluten-free flour blend for cupcakes and filling; use arrowroot for cornstarch.
- Lower sugar: Reduce sugar to 1-1/2 cups in cupcakes and confectioners’ sugar to 2 cups in filling; add 1 tablespoon maple syrup to each.
- Spiced boost: Add 1/2 teaspoon nutmeg or ginger to cupcake batter.
- Add-ins: Fold 1/2 cup mini chocolate chips or chopped pecans into batter.
- Filling twist: Add 1/4 teaspoon pumpkin pie spice to filling for extra flavor.
Conclusion: Savor Your Cream-Filled Pumpkin Cupcakes
You’re now ready to master Cream-Filled Pumpkin Cupcakes! These wholesome, contest-winning treats bring spiced pumpkin cake and creamy vanilla filling together for a dessert that’s perfect for Halloween, Thanksgiving, or cozy gatherings. With just 55 minutes of active time and muffin tins, you can create a flavorful, festive batch that’s as delicious as it is charming. Play with vegan or spiced twists to make it your own. Grab those muffin cups, pipe some filling, and enjoy this pumpkiny delight. Share your results in the comments—I’d love to hear how it turned out!
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Cream-Filled Pumpkin Cupcakes
Description
Craving a festive, indulgent treat that’s perfect for fall celebrations? What if you could bake 18 moist pumpkin cupcakes filled with a creamy vanilla frosting in just 55 minutes of active time? Cream-Filled Pumpkin Cupcakes, a contest winner with 71 reviews, are your answer—ideal for Halloween parties, Thanksgiving dessert tables, or cozy gatherings
Ingredients
Cupcakes
- Sugar (2 cups): Sweetens and tenderizes cupcakes. Sub: Coconut sugar or 1-1/2 cups sugar + 1/4 cup maple syrup.
- Canola oil (3/4 cup): Keeps cupcakes moist. Sub: Vegetable oil, melted coconut oil, or unsweetened applesauce for lower fat.
- Canned pumpkin (15 oz can, ~1-3/4 cups): Adds moisture and rich flavor. Sub: Homemade pumpkin puree (drain well) or mashed sweet potato.
- Large eggs (4, room temperature): Bind and add structure. Sub: Flax eggs (4 tablespoons flaxseed meal + 12 tablespoons water) for vegan.
- All-purpose flour (2 cups): Forms cupcake structure. Sub: Gluten-free flour blend or 1 cup whole wheat + 1 cup all-purpose.
- Baking soda (2 teaspoons): Works with pumpkin for lift. Sub: No substitute; critical for texture.
- Salt (1 teaspoon): Balances sweetness. Sub: Kosher salt or reduce to 1/2 teaspoon for low-sodium.
- Baking powder (1 teaspoon): Helps cupcakes rise. Sub: No substitute; critical for texture.
- Ground cinnamon (1 teaspoon): Adds warm spice. Sub: Pumpkin pie spice or nutmeg.
Filling
- Cornstarch (1 tablespoon): Thickens milk base for creamy texture. Sub: Arrowroot powder or all-purpose flour (2 tablespoons).
- Whole milk (1 cup): Creates smooth filling base. Sub: Plant-based milk or 2% milk.
- Shortening (1/2 cup): Adds fluffiness to filling. Sub: Butter or vegan butter (may be richer).
- Butter (1/4 cup, softened): Enhances creamy texture. Sub: Vegan butter or coconut oil.
- Confectioners’ sugar (2-3/4 cups): Sweetens and thickens filling. Sub: Reduce to 2 cups or use maple sugar.
- Vanilla extract (1/2 teaspoon, optional): Enhances filling flavor. Sub: Almond extract or omit.
- Whole cloves (optional): Add decorative “stem” for pumpkin look. Sub: Chocolate chips or omit.
These ingredients are pantry-friendly and seasonal, creating a wholesome, indulgent treat.
Instructions
- Preheat oven and prep pans: Preheat to 350°F (177°C). Line 18 muffin cups with paper liners; lightly grease liners for easy removal. Tip: Paper liners ensure clean release; spray lightly to prevent sticking.
- Mix wet ingredients: In a large bowl, beat 2 cups sugar, 3/4 cup canola oil, 15 oz canned pumpkin, and 4 eggs with a mixer or whisk until well blended (about 2-3 minutes). Tip: Room-temperature eggs ensure a smooth batter; use pure pumpkin puree, not pie filling.
- Combine dry ingredients: In a medium bowl, whisk 2 cups flour, 2 teaspoons baking soda, 1 teaspoon salt, 1 teaspoon baking powder, and 1 teaspoon cinnamon. Tip: Sift if flour is clumpy for a lighter texture.
- Mix batter: Gradually beat dry ingredients into the pumpkin mixture until well blended (batter will be smooth but thick). Tip: Don’t overmix to keep cupcakes tender; scrape bowl sides for even mixing.
- Bake: Fill 18 muffin cups two-thirds full (about 1/4 cup batter each). Bake for 18-22 minutes until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely (about 1 hour). Tip: Use a scoop for uniform filling; check at 18 minutes to avoid overbaking.
- Make filling: In a small saucepan, whisk 1 tablespoon cornstarch and 1 cup whole milk until smooth. Bring to a boil over medium-high heat, stirring constantly. Reduce heat to medium; cook and stir until thickened (about 2 minutes). Remove from heat; cool to room temperature (about 30 minutes). Tip: Stir constantly to avoid lumps; cover with plastic wrap touching surface to prevent a skin from forming.
- Finish filling: In a large bowl, cream 1/2 cup shortening, 1/4 cup softened butter, and 2-3/4 cups confectioners’ sugar until light and fluffy (3-4 minutes). Beat in 1/2 teaspoon vanilla (if using). Gradually add cooled milk mixture, beating until smooth and fluffy (3-5 minutes). Tip: Beat thoroughly for a light texture; adjust sugar for desired sweetness.
- Assemble: Using a sharp knife, cut a 1-inch circle, 1 inch deep, in the top of each cupcake. Carefully remove tops and set aside. Spoon or pipe about 1 tablespoon filling into each cavity. Replace tops, pressing gently. If desired, insert a whole clove into each top to resemble a pumpkin stem. Tip: Use a small spoon or piping bag for neat filling; cut carefully to keep tops intact.
- Serve: Serve at room temperature or chilled. Store in the refrigerator due to the filling. Tip: Let cupcakes sit for 10 minutes after assembling for flavors to meld.
FAQs: Your Questions Answered
Can I use fresh pumpkin? Yes! Use 1-3/4 cups homemade puree; drain well to avoid watery batter.
What are the health benefits? Pumpkin provides vitamin A and fiber; moderate portions keep it balanced.
How do I know the cupcakes are done? A toothpick comes out clean after 18-22 minutes.
Can I prep for a party? Yes! Bake cupcakes 2 days ahead; make filling 3 days ahead; assemble fresh.
Kid-friendly? Totally! Pumpkin flavor appeals to kids; omit cloves for safety.
Why is my filling runny? Undercooked milk mixture or underbeaten. Cook until thick and beat for 3-5 minutes.
Gluten-free? Use gluten-free flour for cupcakes and filling; use arrowroot for cornstarch.
How to store leftovers? Fridge for 5 days; freeze unfilled cupcakes for 3 months; thaw before filling.