Move over pumpkin pie, these pumpkin cupcakes with pumpkin curd filling will give you a run for your money this holiday season. If you are a lover of any form of a pumpkin dessert, I guarantee you will absolutely adore these cupcakes! Sweet but not too sweet, full of warm spices, and packed with just enough pumpkin to make the flavor stand out. Serve these at a holiday party and watch everyone be transported into pure bliss and possibly skip over the pie selection for a second helping of these!

These pumpkin cupcakes with pumpkin spice curd filling have:

• A deliciously moist cake base made with pumpkin puree, maple syrup, and spiced rum.
• A pumpkin spice curd filling that tastes exactly like pumpkin pie.
• A cinnamon cream cheese frosting that adds warmth and tang without being too sweet.
• A garnish of mini pumpkin sprinkles and a mini caramel stroopwafel.

Recipes used for the pumpkin cupcakes, pumpkin curd, and cinnamon cream cheese frosting:

Each of the below dessert bloggers are some of my trusted go-tos when I want a no-fail recipe. Head to their sites for full instructions, and keep reading for my tips, tricks, and modifications!

Best Pumpkin Cupcakes by Cupcake Project

Pumpkin Spice Curd by Bonni Bakery

Cinnamon Cream Cheese Frosting by Cake Me Home Tonight

Tips for making the pumpkin cupcakes:

I follow the recipe exactly as written, but a few tips and considerations will help ensure success and a perfectly baked batch.

Use a cookie scoop to dispense the batter: Cupcake batter can get messy when filling the liners. Using a cookie scoop helps ensure accuracy when dispensing. I filled my liners about 3/4 full.

Use a neutral color cupcake liner: To keep the pie theme going with the cupcakes, I decided to use my white cupcake liners that have pleats in them. I love that the color doesn’t clash, but rather compliments the other soft colors and mimics the feel of a pie. They remove easily and do not stick to the cake. I also used these for soft-serve inspired cherry cupcakes and they give the feel of an ice cream cup as well!

Tips for making the pumpkin spice curd:

Pumpkin spice curd should be a staple in all fall baking cookbooks. It is one of the easiest curds I’ve made and tastes exactly like pumpkin pie. What more could a pumpkin loving baker ask for! A few tips will help ensure success when making the curd:

Use the spoon method or a cooking thermometer to determine when the curd is done: Most curd is properly thickened and cooked when a cooking thermometer reaches about 170- 180ºF.

Another method to determine when the curd is done is the spoon method. To do this, dip a spoon or spatula into the curd and run your finger in a straight line down the back of it. If it leaves a clean line and the curd doesn’t drip off quickly, it’s cooked enough and ready to cool.

Cover the warm curd with plastic wrap: Don’t skip this step! If warm curd cools down with the top layer exposed to the air, a film can form on the surface. While the curd is warm, press down a sheet of plastic wrap directly over it.

How to assemble, fill, and decorate the pumpkin cupcakes:

1. Make the pumpkin spice curd first, and allow it to fully cool and chill. Cover it with saran wrap immediately after making (while still hot) to prevent a film from forming on the top.
2. Next, bake the pumpkin cupcakes. I made a half batch of the recipe to yield 12 cupcakes.
3. Core the cupcakes with an apple corer, the back of a piping tip, or a small knife once they have fully cooled.
4. Fill a piping bag or ziploc bag with the pumpkin curd and pipe it into the center of the cored cupcakes.
5. Prepare the cinnamon cream cheese frosting. Using a Wilton 2D piping tip, slowly pipe a tall swirl of frosting. If the frosting is too soft, place it in the refrigerator for a few minutes to firm up.
6. Add pumpkin sprinkles and a mini Stroopwafel to the frosting for a tasty and festive touch. You might be able to find these sprinkles in your local grocery or craft store or – linked here on Amazon!

These pumpkin cupcakes with pumpkin curd filling and cinnamon cream cheese frosting are guaranteed to be the most talked about dessert of the party. They are warm, spiced, festive, and bring a fun and delicious twist to the classic pumpkin pie. I’m a pumpkin pie gal myself, but if presented with both pie and these cupcakes as options, I would hands down choose the cupcakes! If you have leftover pumpkin curd, adding a little extra to each bite enhances the experience that much more 🙂 Happy Baking!

If you like this recipe, I think you’ll also love:

• Mini Pecan Pie Cheesecakes
• Mini Pumpkin Curd Cheesecakes with Gingersnap Crust
• Chewy Maple Cinnamon Cookies with White Chocolate
• Gingerbread Mugs with Faux Whipped Cream Toppers

Behind the Scenes Video:

Pumpkin Cupcakes with Pumpkin Curd Filling

Recipe by AshleyCourse: Desserts, cupcakesCuisine: American

Servings

12

cupcakes

Prep time

30

minutes

Cooking time

30

minutes

Cooling Time

1

hour

Total time

2

hours 

These pumpkin cupcakes with pumpkin curd filling are soft, perfectly spiced, topped with cinnamon cream cheese frosting, and taste just like pumpkin pie in cupcake form!

Ingredients

• 1/2 batch Best Pumpkin Cupcakes by Cupcake Project

• 1 batch Pumpkin Spice Curd by Bonni Bakery

• 1/2 batch Cinnamon Cream Cheese Frosting by Cake Me Home Tonight

• Additional Tools/Decorations:

• Pumpkin Sprinkles

• Mini stroopwafels

• White cupcake liners

• Cupcake corer

• Wilton 2D piping tip

Directions

• Prepare the pumpkin curd first to allow time for it to chill and set. Immediately after pouring the warm curd into a heat-safe bowl, cover it with plastic wrap to prevent a skin from forming on the top.
• Bake the pumpkin cupcakes and allow them to fully cool.
• Using a cupcake corer or knife, carve out a small portion of the center of the cooled cupcake.
• Fill a piping bag or ziplock bag with the chilled pumpkin spice curd and pipe it into the cupcakes.
• Whip together the cinnamon cream cheese frosting and pipe a tall swirl of frosting using a Wilton 2D piping tip.
• Decorate the cupcakes with pumpkin sprinkles and a mini Stroopwafel and enjoy!

Notes

• Cover the pumpkin spice curd with plastic wrap as soon as you pour it out of the pot to prevent a film from forming on the surface.
• If the cream cheese frosting is too runny, pop it in the refrigerator for a few minutes before piping.

Pin for later!

If you make this dessert or have any questions, please leave a comment below! I absolutely love hearing when others are inspired to step into their kitchen and try out something new.

Happy Baking!

XOXO,