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With a super moist pumpkin cake and luscious buttercream filling, combine the warm flavors of the season into one delicious fall treat

Almond Cream Filled Pumpkin Cupcakes

Super moist pumpkin spiced cake with an almond filling and topped with light and fluffy buttercream frosting.
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Course Dessert

Ingredients
  

  • 2 cups granulated sugar
  • 1 tsp baking powder
  • 2 cups All-purpose flour
  • 2 tsp ground cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg
  • You can also substitute these spices for 2-3/4 tbsp of pumpkin pie spice or ground allspice
  • ½ tsp salt
  • 4 large eggs
  • 1 can pumpkin puree not pumpkin pie filling
  • 1 cup oil I use avocado
  • 12 whole almonds
  • BUTTERCREAM
  • ½ cup unsalted butter
  • 2 cups powdered Sugar
  • 2 tsp almond extract
  • 2 tbsp milk - any kind

Instructions
 

  • Pre-heat oven to 350 degrees
  • Grease the muffin tins or use cupcake liners
  • In a medium bowl, whisk the dry ingredients together flour, baking powder and spices
  • In a large mixing bowl, whisk sugar and oil until sugar is fully dissolved
  • Add eggs and pumpkin and stir to combine
  • Stir the flour mixture into the wet ingredients until just combined (don't overmix)
  • Fill the muffin cups 3/4 of the way to the top
  • Bake at 350 for 15 minutes or until a toothpick comes out clean from the center
  • BUTTERCREAM
  • Place butter in the bowl of a stand mixer and mix until light and fluffy
  • Add 1 cup of powdered sugar and beat on medium speed until fully combined
  • Add 1 tsp almond extract and milk, and then the remaining 1 cup of powdered sugar
  • Turn the mixer to med-high and whip for 3-4 minutes or until your desired consistency
  • Assembly
  • Turn the unfrosted cupcakes upside down and using a piping tip pushed into the cupcake or a knife, make cut a circle out of the cupcake about 1/2 of the way down. Remove the piece of cake from the hole and pipe frosting, filling it up to the top. Place the piece of cake you removed over top of the cream filled hole to seal it.
  • Using a piping bag or ziplock bag with the tip cut off, pipe buttercream in a circular shape around the top of each cupcake
  • Sprinkle with a bit of cinnamon and place and almond on top
Keyword pumpkin cupcakes, pumpkin cupcakes with buttercream frosting, pumpkin cupcakes with filling
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