Tag: pumpkin cream cheese filled cupcake

Delicious Pumpkin Cupcake Muffins with Molasses Cream Cheese Filling & Bourbon Frosting

Published on by C'est le BrieLeave a comment

September is here and I decided that I needed to make something delicious/warm/pumpkin-y to help me forget my upcoming winter woes. I couldn’t find a pumpkin cupcake recipe that had a filling AND a frosting, so I combined a few different recipes and invented my own. & it was totally worth it. Though I would consider them more “Muffcakes” than cupcakes or muffins. Or “puffcakes” since they are pumpkin. YAY I LOVE PUMPKIN (AND BOURBON)!

Cake:

  • 2 cups all-purpose flour
  • 1 & 3/4 cup sugar
  • 1 tbsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/4 sp. ground cloves
  • 2 tsp baking soda
  • 3 eggs
  • 1 cup vegetable oil
  • 1 1/2 cups pumpkin puree (I used a Canned Pumpkin Pie Mix– it gives it some extra fall spicy-ness)

Filling:

  • 8 oz. cream cheese, softened (if you can get a hold of pumpkin cream cheese, it’s even better. Trader Joe’s has one in the fall!)
  • 2 tbsp molasses
  • 1/3 cup sugar
  • 1/2 tsp vanilla
  • 1/2 tsp cinnamon
  • pinch of salt

Cream Cheese Frosting:

  • 8 ounces cream cheese, at room temperature (again, you can try it with pumpkin cream cheese!)
  • 1/2 cup butter, at room temperature
  • 1/4 cup pumpkin puree (just use some of the leftovers from above)
  • 1 tsp cinnamon
  • 2-4 cups powdered sugar
  • 1 tsp vanilla extract
  • 2-3 tsp bourbon

Instructions:

  1. Preheat the oven to 350 degrees.
  2. Line muffin pans with 24 muffin liners & set aside.
  3. In a large bowl combine the dry ingredients and stir until well combined. In a smaller bowl mix together the eggs, oil and pumpkin.
  4. Pour the wet ingredients into the dry ingredients and mix together until smooth.
  5. Fill the muffin liners 1/2 of the way with the pumpkin batter.
  6. With a mixer cream all of the filling ingredients together.
  7. Drop small spoonfuls of the filling (about a teaspoon) into the center of each filled muffin liner.
  8. Add a little more batter to each cupcake, enough to cover the cream cheese. Bake for about 18-20 minutes or until the edges of the cupcake begin to harden. (Don’t test in the middle since the middle will stay soft and gooey).
  9. While the cupcakes are baking, mix together the cream cheese, butter, cinnamon and pumpkin in a medium bowl until fluffy to make the frosting. Gradually add powdered sugar. Fold in the bourbon and vanilla extract at the end and adjust for taste. 
  10. Frost the cupcakes once cooled. Dash with cinnamon for added appeal 😀
  11. Enjoy!

By Myles Katherine ❤

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