Surprise Pumpkin Cupcakes with Cinnamon Frosting

Surprise Pumpkin Cupcakes

I love just about anything that includes pumpkin, and during the fall season I bake even more goodies using this delicious ingredient. I wanted to make pumpkin cupcakes with a twist.  I call these “surprise cupcakes” because there’s a yummy cream cheese filling hidden inside.

I put the recipe to the test by having my sons try them. The verdict? My youngest gave them two thumbs up, and my oldest used the word “AMAZING” several times. To me, this means the recipe is a hit. :)

I started with a pumpkin cupcake recipe that I found at All Recipes called Harvest Pumpkin Cupcakes. The original recipe serves 32 so I used their serving tool to reduce it to 24 cupcakes instead. I included this info in the recipe below for your convenience.

Surprise Pumpkin Cupcakes with Cinnamon Frosting
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 24 cupcakes
  • Pumpkin Cupcakes:
  • 3 eggs
  • ½ cup vegetable oil
  • 1½ cups sugar
  • 1 (15 oz.) can pumpkin
  • 1¼ cups all-purpose flour
  • 3 tablespoons corn starch
  • 1 tablespoon pumpkin pie spice
  • 1½ teaspoon baking powder
  • ¾ teaspoon baking soda
  • Filling:
  • 1 (8 oz.) package cream cheese, softened
  • ⅓ cup sugar
  • 1 egg
  • ⅛ teaspoon salt
  • Frosting:
  • ¼ cup butter, softened
  • ¼ cup shortening
  • 1¾ cups confectioners' sugar
  • ¼ teaspoon cinnamon
  • Milk, if needed
  1. Preheat your oven to 350 degrees.
  2. Cupcake Mix:
  3. Slightly blend the eggs in a mixer, then add the oil, sugar, and pumpkin. Mix until blended.
  4. Next mix the flour, corn starch, pumpkin pie spice, baking powder, baking soda, and salt in a separate bowl.
  5. Slowly mix in in the dry mixture to the pumpkin mix until well blended.
  6. Filling:
  7. Blend the softened cream cheese and sugar together until fluffy.
  8. Add the egg and salt and blend.
  9. Assembling Cupcakes:
  10. Line your muffin tin with paper cups and fill them almost half full with the batter.
  11. Next, place about a teaspoon of the cream cheese filling on top.
  12. Lastly, add about another teaspoon of the cupcake batter on top of the filling until the cream cheese is no longer visible.
  13. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean.
  14. Frosting:
  15. Beat the butter and shortening in a small bowl until it appears fluffy.
  16. Add in the confectioners' sugar and cinnamon, continue to beat until well combined.
  17. If the frosting is to thick and not spreadable, incorporate 1 teaspoon of milk at a time until it is the right consistency for frosting.


Pumpkin Recipe Book Do you love pumpkin as much as I do?
Check out The Great Pumpkin Recipe Book on Amazon.


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