Cream Cheese Filled Pumpkin Cupcakes
Ingredients
The cupcakes
-
1 ⅓
cups
sugar
-
½
cup
canola oil
-
1 ¼
cups
canned pumpkin
-
3
large
eggs
-
1 ⅓
cups
all-purpose flour
-
1 ½
teaspoons
baking soda
-
¾
teaspoon
salt
-
1
teaspoon
baking powder
-
1
teaspoon
ground cinnamon
The cream cheese filling
-
4
oz
cream cheese, softened
-
¼
cup
unsalted butter, softened
-
2
cups
confectioner’s sugar
-
1
teaspoon
vanilla
Instructions
- Prepare the cream cheese filling by beating the cream cheese and butter together until smooth, then mix in the confectioners' sugar and vanilla.
- Preheat the oven to 350°F (176°C).
- In a large bowl, mix the sugar, oil, pumpkin, and eggs until well combined.
- In another bowl, combine the dry ingredients: flour, baking soda, salt, baking powder, and cinnamon.
- Gradually add the dry ingredients to the pumpkin mixture until blended.
- Line a cupcake pan with paper liners and fill each liner three-quarters full with the batter.
- Bake for 18 to 20 minutes, or until a toothpick comes out clean.
- Cool the cupcakes for 10 minutes before transferring them to wire racks.
- Cut a small square in the center of each cupcake and fill with the cream cheese filling, adding a little extra on top.
- Decorate with a candy pumpkin on top of the frosting.
Nutrition Facts (estimated)
Servings
8 cupcakes
Calories
584
Total fat
26g
Total carbohydrates
83g
Total protein
6g
Sodium
497mg
Cholesterol
92mg
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