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Cream Cheese Stuffed Pumpkin Cupcakes
Moist pumpkin cupcakes filled with chocolate chip cream cheese filling. They don't even need frosting!
Tina Verrelli - epicuricloud.com
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Servings:
12
cupcakes
Ingredients
Filling:
1 (8-ounce)
package
cream cheese
softened
1
egg
1/3
cup
sugar
1/8
teaspoon
salt
6
ounces
mini-chocolate chips
Cake Batter:
1
cup
flour
1
teaspoon
baking powder
1/2
teaspoon
baking soda
1/2
teaspoon
salt
2
teaspoons
pumpkin pie spice
1/2
cup
granulated sugar
1/2
cup
light brown sugar
lightly packed
2
large
eggs
1
cup
canned pumpkin
1/2
cup
oil
(I used safflower)
1
teaspoon
vanilla
Instructions
Preheat oven to 350 degrees. Line cupcake pan with liners.
Filling:
In medium bowl, mix well, cream cheese, egg, sugar and salt. Stir in chocolate chips.
Cake Batter:
In large bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice and sugars.
In medium bowl or large liquid measuring cup, whisk together, eggs, pumpkin, oil and vanilla.
Add wet ingredients to dry and stir until just combined.
Fill the bottom of the 12 cups with about 2 tablespoons of the cake batter.
Add a generous dollop of the filling on top of the batter. (about 2 tablespoons each.)
Using the rest of the cake batter, evenly spoon a final layer of cake batter over the filling (about 2 tablespoons each.)
Bake for 20-25 minutes or until a toothpick inserted into the cake part comes out clean.
Allow to cool in pan for 5 minutes.
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