Print Recipe

Cream Cheese Filled Pumpkin Cupcakes

Cook Time20 mins
Total Time20 mins
Course: Dessert
Servings: 15 cupcakes
Author: Melanie Kathryn - Gather for Bread


  • 1 1/3 cups sugar
  • 1/2 cup canola oil
  • 1 1/4 cups canned 100% pumpkin
  • 3 large eggs
  • 1 1/3 cups all purpose flour
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon

For Cream Cheese Filling

  • 4 ounces cream cheese softened
  • 1/4 cup 4 Tablespoons unsalted butter, softened
  • 2 cups confectioner's sugar
  • 1 teaspoon vanilla
  • handful of whole cloves optional


  • Preheat oven to 350 degrees. In a large bowl, beat sugar, oil, pumpkin and eggs until well blended. Combine flour, baking soda, salt, baking powder and cinnamon in a small bowl. Gradually beat into pumpkin mixture until well blended.
  • Line cupcake pan with paper liners. Fill each line three quarters full. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing to wire racks.

For Frosting:

  • Beat cream cheese and butter together for several minutes. Mix in confectioner's sugar and vanilla. Beat until smooth and creamy.
  • Using an apple corer poke a hole in the center of each cupcake. If you don't have an apple corer you can also cut a 1 inch by 1 inch circle in the center using a sharp knife. Set aside cake pieces.
  • Fill hole with frosting and add a little frosting on the top. Place reserved cake pieces on top and garnish with one clove.