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Chocolate-Filled Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting

5 from 2 votes
Prep Time 20 minutes
Bake Time 20 minutes
Total Time 40 minutes
Servings 15 cupcakes


For the cupcakes

For the frosting

  • 8 tablespoons unsalted butter (room temperature)
  • 8 ounces cream cheese (room temperature)
  • 2 tablespoons Harry & David maple syrup
  • 1 tablespoon heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 4 cups powdered sugar


For the cupcakes

  • Preheat oven to 350° F and line a cupcake tin with cupcake liners. Set aside.
  • In a large bowl, combine the eggs, brown sugar, pumpkin puree, pumpkin pecan butter, vegetable oil, and vanilla.
  • In a separate bowl, combine the flour pumpkin pie spice, baking powder, baking soda, and a pinch of salt. Add to dry ingredients to the wet ingredients and mix until just combined. Don't over mix.
  • Fill up the cupcake tins about half way with the batter. Add a truffle to the center of each cupcake and gently press it into the batter. Top the truffle with a spoonful of batter, just enough to cover it.
  • Bake for 15 to 16 minutes. Allow to cool completely.
  • While the cupcakes cool, make the frosting. Using an electric mixer, cream together the butter and cream cheese until fluffy.
  • Next, add the maple syrup, heavy whipping cream, vanilla extract, and cinnamon. Mix until combined.
  • Slowly add the powdered sugar and mix until the frosting is fluffy and smooth.
  • Top cupcakes with frosting and enjoy! Best if eaten within 3 days.
Author: Kaitlin Yocom
Course: Dessert
Keyword: cupcakes
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