Spiced Delight: Cream-Filled Pumpkin Cupcakes
Fall is the perfect season to play with warm spices and comforting flavors in the kitchen. These Cream-Filled Pumpkin Cupcakes offer a delightful twist on traditional autumn treats, blending the seasonal allure of pumpkin spice with a luscious cream center.
The result is a soft, moist cupcake that surprises with a hidden heart of creamy sweetness, making each bite an indulgent experience. Ideal for Halloween parties, Thanksgiving gatherings, or simply as a treat to spice up a chilly autumn afternoon, these cupcakes promise to be a hit with all ages.
The Perfect Blend of Pumpkin and Cream
This recipe transforms the classic flavors of a pumpkin pie into a portable, personal-sized dessert that’s not only fun to eat but also fun to make.
The aromatic blend of cinnamon, nutmeg, and cloves infuses the pumpkin base with deep, warm flavors, while the creamy filling adds an unexpected twist that elevates these cupcakes from ordinary to extraordinary.
Cream-Filled Pumpkin Cupcakes
Ingredients:
For the Cupcakes:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 4 large eggs
For the Cream Filling:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Directions:
- Start by preheating your oven to 350°F (175°C). Line a muffin tin with cupcake liners to prepare for the batter.
- In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. This mixture of dry ingredients will add structure and flavor to the cupcakes.
- In another large bowl, beat together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs until smooth. This will form the wet base of your cupcakes.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined to ensure the cupcakes remain light and fluffy.
- Fill each cupcake liner about 2/3 full with the batter. This allows space for the cupcakes to rise without spilling over.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool completely in the pan before proceeding with the filling. This is crucial to prevent the cream from melting when added.
- For the cream filling, beat heavy cream with powdered sugar and vanilla extract in a chilled bowl until stiff peaks form. This whipped cream will be the creamy heart of your cupcakes.
- Once the cupcakes are cool, cut a small hole in the center of each to remove a piece of the cake. Use a piping bag to fill the hollowed-out center with the prepared whipped cream.
- Replace the cut-out piece of cupcake on top, pressing gently to seal the cream inside. Dust the cupcakes with powdered sugar before serving for a festive and finished look.
These Cream-Filled Pumpkin Cupcakes are sure to dazzle your guests with their charming appearance and delicious taste, making any fall celebration extra special. Enjoy the delightful contrast of spiced pumpkin cake and sweet cream with every bite!
