Pumpkin Spice Filled Cupcakes

Patricia Kutchins


These are light and refreshing. Perfect for a crisp autumn day!

★★★★★ 4 votes
20 Min
25 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
The filling inside these spice cupcakes is light and fluffy! The pumpkin flavor is perfect in these treats. Sweetened pecans add a little bit of crunch. All these flavors will definitely put you in a holiday mood.


1 box
spice cake mix (bake with ingredients on box)
8 oz
whipped cream cheese
15 oz
canned pumpkin
8 oz
Cool Whip, thawed
1/2 c
powdered sugar
1/2 tsp
pumpkin pie spice
1/2 c
chopped pecans
1/3 c
2 Tbsp


1Mix spice cake with ingredient on box. Line 24 cupcake cups with paper and fill each one with batter.
2Bake at 350 degrees for about 25 minutes.
3While cupcakes are baking, make the filling. Mix the softened cream cheese with the pumpkin.
4Add the powdered sugar.
5Add the pie spice.
6Lastly, add the Cool Whip and beat until totally mixed. The Cool Whip should be thawed before using. Set this filling aside.
7Melt 2 tbsp butter in small fry pan.
8Add the chopped pecans and sugar. Stir until coated. Keep your eye on this for about 3-4 minutes, stirring often. When the pecans begin to caramelize, turn off the heat.
9When cupcakes are baked and cooled, pluck out the center of each cupcake.
10Pipe the cream filling into the center hole and around the top. Top with crushed sweetened pecans.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Collection: Pumpkin Patch
Hashtags: #pumpkin, #Cupcakes