Pumpkin Spice Filled Cupcakes
These delightful pumpkin spice filled cupcakes blend the flavors of fall into a sweet treat, featuring a creamy pumpkin filling topped with crunchy caramelized pecans. They're perfect for gatherings or a cozy evening at home.
Ingredients
- 1 box spice cake mix
- as per directions eggs as per cake box instructions
- as per directions oil as per cake box instructions
- as per directions water as per cake box instructions
- 15 ounces canned pumpkin
- 8 ounces whipped cream cheese
- 1/2 teaspoon pumpkin pie spice
- 1/2 cup powdered sugar
- 8 ounces Cool Whip thawed
- 2 tablespoons butter
- 1/2 cup chopped pecans
- 1/3 cup granulated sugar
Instructions
- Start by preheating the oven to 350 degrees F. Prepare the spice cake mix as indicated on the box.
For Cupcakes:
- Line 18 to 24 cupcake slots with liners and pour in the batter.
- Bake the cupcakes for approximately 25 minutes. Allow them to cool once done.
For Filling:
- While the cupcakes are baking, prepare the filling by combining the softened cream cheese with pumpkin in a bowl.
- Incorporate the powdered sugar and sprinkle in the pumpkin spice.
- Gently fold in the Cool Whip and mix until smooth, ensuring the Cool Whip is properly thawed.
For Caramelized Pecans:
- Melt 2 tablespoons of butter in a small frying pan.
- Add the chopped pecans and granulated sugar to the pan, stirring until they are well coated. Keep an eye on them for about 3 to 4 minutes.
- Once the pecans start to caramelize, turn off the heat and let them cool.
To Assemble:
- After the cupcakes are baked and cooled, carve out a small section in the center of each.
- Fill the openings with the creamy mixture and pipe some on top.
- Finally, sprinkle the sweetened pecans over the top of the cupcakes.