Wednesday, November 28, 2007

Cream Cheese filled Pumpkin Cupcake Recipe

Over the Thanksgiving holiday, I got the urge to bake from scratch and ended up making Pumpkin cupcakes. I've adapted recipes from three different sites. Unfortunately I didn't take any pictures this time.

Pumpkin Cupcake (from
Ingredients-Makes 18-24
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree


  1. Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
  2. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
  3. Divide batter evenly among liners, filling each about 1/3 of the way. Add a teaspoon size dab of Cream Cheese Filling, (see recipe below) and then add more pumpkin batter until liners are about 3/4 full. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.
Cream Cheese Filling
4 oz. cream cheese
1/4 c. sugar
1 egg

  1. Mix ingredients well

Creme Cheese Frosting

4 oz. unsalted butter at room temperature
8 oz. Philadelphia cream cheese at room temperature
1 tbsp. vanilla
5 cups sifted confectioners' sugar

  1. Cream the butter and cream cheese together until light and fluffy. Add the vanilla and beat.
  2. Add 1 cup of sifted powdered sugar at a time and continue to beat frosting for about 5 minutes.

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