Pumpkin Cupcakes are flavorful, fluffy pumpkin cupcakes with a coconut filling and chocolate cream cheese frosting!
Happy first birthday to my blog!! It’s been a wonderful year filled with recipe successes (and failures). I’ve learned so much about blogging this year, including food photography, social media, and WordPress. I have a lot more to learn, and I’m very eager to do it.
Blogging has pushed me to try new things in the kitchen and develop more of my own recipes. I’ve been very inspired by countless bloggers, as well, and love the support I’ve received from so many.
Now, let’s talk about these Pumpkin Cupcakes! I’ve refrained from posting pumpkin recipes as long as possible, and I felt that celebrating my blog’s anniversary was a great time for the first one! I love pumpkin, and it’s one of the ingredients that I look forward to the most in the fall.
I had to make some type of cake for this occasion, and these cupcakes were some of the best ones to come out of my kitchen. The cake is moist and delectable, and the coconut filling is reminiscent of a macaroon cookie.
I adore the pumpkin-chocolate combination, so I added melted chocolate to the cream cheese frosting, and these pumpkin cupcakes were born.
The cupcakes themselves are so light with just the perfect amount of spice. They really don’t need filling, but I wanted to something a bit special. I’m now hooked on the pumpkin-coconut combination, so I’m sure I will be doing more with that this fall!
If you do decide to make this pumpkin cupcake recipe with the filling, simply fill the cupcakes about 1/4 of the way full of batter, then top the batter with a teaspoon of the filling.
I used a bit more than that, and it was a bit too much. Top the filling with more batter, and bake.
I love cream cheese frosting with pumpkin cake, so that had to be done. Ever had chocolate cream cheese frosting? It’s amazing.
I beat in melted and cooled semi-sweet chocolate chips with the cream cheese frosting, but I’m thinking dark chocolate would be absolutely delicious next time. 🙂
I will definitely be whipping up at least one more batch of these pumpkin cupcakes, with or without filling doesn’t matter.
The one cupcake I had just wasn’t enough. 🙂
More cupcake recipes you’ll love:
Vanilla cupcakes by Food Network
- Coconut Filling:
- 1 egg white
- 1/8 teaspoon cream of tartar
- pinch of salt
- 1/4 cup granulated sugar
- 1 tablespoon all purpose flour
- 1 cup sweetened flaked coconut
- 1 1/4 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 stick unsalted butter, room temperature
- 1/2 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup hot water
- 1 teaspoon pure vanilla extract
Cream Cheese Frosting:
- 4 ounces 1/3 less fat Neufchatel cream cheese, room temperature
- 3 tablespoons unsalted butter, room temperature
- 3 1/2 cups powdered sugar
- 3/4 cup semi-sweet chocolate chips, melted and cooled slightly
Prepare the filling:
- Using a stand mixer, beat egg white, cream of tartar, and salt at medium high speed until fluffy, about 1 minute. Add sugar and beat on high until stiff peaks form. Stir the 1 tablespoon of flour into the flaked coconut, then stir gently into the egg white mixture. Set aside.
Prepare the cupcakes:
- Preheat the oven to 350 degrees and line a standard muffin pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
- In a large bowl, beat butter on medium speed until fluffy, about 1-2 minutes. Add the brown sugar and granulated sugar and beat until well incorporated. Add the eggs one at a time, beating on low speed until combined after each addition. Mix in the pumpkin and vanilla. Reduce the speed to low and add 1/3 of the flour mixture, alternating with the hot water, beginning and ending with the flour mixture.
- Fill muffin cups 1/4 full of batter. Place 1 teaspoon of the coconut filling in the center of the batter. Add more batter, filling the liners about 2/3 of the way full. Bake on the center rack of the oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack for 10 minutes. Remove the cupcakes from the pan and continue to cool completely on the wire rack.
Prepare the frosting:
- Place the cream cheese, butter, and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat at low speed until incorporated, then beat at medium high speed for 2-3 minutes, until the frosting is light and fluffy.
- Place the chocolate chips in a microwave safe bowl. Heat at medium power for 1 minute. Stir, then heat at medium power at 30 second intervals, stirring after each. When the chocolate is completely melted and smooth, let it stand about a minute to cool slightly. Add the chocolate to the frosting and beat at medium high until completely incorporated.
- When the cupcakes are completely cool, frost and decorate with mini chocolate chips and roasted coconut chips, if desired. Store leftover cupcakes in the refrigerator in an air tight container. Enjoy!
Amount Per Serving: Calories: 489Total Fat: 19gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 61mgSodium: 220mgCarbohydrates: 79gFiber: 3gSugar: 63gProtein: 4g
Nutrition information is mean to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.