Delicious Pumpkin Cupcakes To Make This Fall!

We have a delicious Pumpkin Cupcakes recipe to make this fall and halloween season that is already getting closer and closer!

These treats are made with all the fall flavors like cinnamon, nutmeg and pumpkin puree, filled with a sweet cream cheese filling topped with cinnamon buttercream! Sounds delicious right? We think so too!

Related – Fancy Pumpkin Beignets Recipe From Club 33 At Disneyland Park!

If you would like to recreate them at home and treat your family and friends with some tasty pumpkin cupcakes, you can do it by following this recipe from Disney Parks:

PUMPKIN CUPCAKES

INGREDIENTS:

Pumpkin Cupcakes

• 2 cups of sugar
• 1 cup (2 sticks) of unsalted butter
• 2 cups of all-purpose flour
• 2 tsp of baking powder
• 2 tsp of ground cinnamon
• 1 tsp of baking soda
• 1/2 tsp of nutmeg
• 1 tsp of salt
• 4 eggs
• 1/2 cup of canned pumpkin puree
• 2 tsp of vanilla extract

Cream Cheese Filling

• 2 (8oz) blocks of cream cheese
• 1 tbsp of unsalted butter
• 1 tbsp of confectioners sugar
• 3 tbsp of sour cream
• 1 tsp of vanilla extract

Cinnamon Buttercream Icing

• 1 cup (2 sticks) of unsalted butter
• 2 cups of cream cheese
• 4 cups of confectioners sugar
• 2 tsp of vanilla extract
• 4 tsp of ground cinnamon

Related – These Adorable Mickey Pumpkin Truffles Are The Perfect Halloween Treat!

INSTRUCTIONS:

For Pumpkin Cupcakes:

• Preheat oven to 350F. Line two muffin pans with paper liners; set aside.
• Cream sugar and butter in the bowl of an electric mixer of medium-high speed, about 4 minutes.
• Meanwhile, sift together flour, baking powder, cinnamon, baking soda, nutmeg and salt. Set aside.
• Add eggs one at a time, allowing each one to fully incorporate after each addition, scraping sides of bowl after each addition.
• Add pumpkin puree and vanilla extract, mixing until combined, about 1 minute.
• Add flour mixture in two additions on low speed. Turn mixer to medium speed; mix 2 minutes until completely combined.
• Pour batter into lined muffin pan, filling wells 3/4 full.
• Bake approximately 20 minutes, or until cupcakes spring back when lightly pressed.
• Allow to cool completely before frosting.

For Cream Cheese Filling:

• Cream butter, confectioners sugar, and cream cheese in the bowl of an electric mixer until smooth, about 4 minutes.
• Add sour cream, mixing to combine.
• Add vanilla extract, mixing until completely incorporated, about 2 minutes.
• Set aside for filling cupcakes.

For Cinnamon Buttercream Icing:

• Cream butter and cream cheese until fluffy in the bowl of an electric mixer; add confectioners sugar in 4 additions. Beat on medium-high speed about 5 minutes, scraping sides of bowl as needed, until light and fluffy.
• Add vanilla extract and cinnamon, mixing to combine, about 1 minute.
• Pour into a piping bag or a heavy-duty re-sealable plastic bag; cut off tip of bag and set aside.

For Pumpkin Cupcakes Assembly:

• Remove the center core of each cupcake by cutting into the center of the cupcake with a small serrated knife, 1/4 inch from the edge, at a 45 degree angle.
• Cut about 1/3 of the way through cupcake, being careful not to cut all the way to the bottom. Gently move the knife in a circle creating a cone-shaped piece. Remove the center from cupcake and reserve. Repeat with remaining cupcakes.
• Put cream cheese filling into a piping bag, and cut a small hole in the corner. Squeeze filling into the hollow centers of cupcakes. Place centers on cupcakes, upside down, so the flat side is touching the filling.
• Pipe cinnamon buttercream icing onto cupcakes, fully covering cones.

We hope you enjoy these sweet pumpkin cupcakes and a have a fantastic time baking!

Credit: Disney Parks

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