Pumpkin Spice Cupcakes

In honor of our 6 month anniversary…

So if you know me, you know that I heart cupcakes – so much that I started a side business Cupcake Delight. My most popular flavor has always been the Pumpkin Spice Cupcake: a pumpkin infused cupcake topped with cream cheese frosting and then the my own special twist, pumpkin pie filling; all made with love of course. How can anyone resist?! In fact, I’d say the Pumpkin Spice cupcake is credited as one of the ingredients that started my relationship with my now hubbs. See, two years ago, he asked me to make cupcakes for his mom’s “Celebrate Strength” party. I couldn’t turn down the offer, people loved the cupcakes, and then suddenly, he’d randomly start asking me about my cupcakes, dropping by for dinner, and fast forward to today, we are celebrating 6 months of beautiful marriage. One way into a man’s heart really is through his stomach.

I’ve had numerous people ask me about the recipe, so here it is! Nom nom nom…

Pumpkin Spice Cupcakes

Pumpkin Pie Filling


  • 1 pkg Dream Whip
  • ½ cup milk
  • ½ tsp vanilla
  • 2/3 cup milk
  • 1 pkg Jello instant vanilla pudding
  • 1 cup canned pumpkin (Libby’s Pure Pumpkin or Pie Mix both work)
  • ¾ tsp pumpkin pie spice


  1. Prepare Dream Whipe with ½ up milk and vanilla as directed on package
  2. Combine 1 cup Dream Whip with Jello Pudding, 2/3 cup milk, canned pumpkin, and pumpkin pie spice
  3. Beat slowly just until well mixed (about 1 minute)
  4. Chill in refrigerator for about an hour

Pumpkin Spice Cupcakes

Yields 32 cupcakes


  • 4 cups cake flour
  • 1 tsp baking soda
  • 1 tbs plus 1 tsp baking powder
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 1 tbs ground ginger
  • 1 tsp nutmeg
  • ¼ tsp ground cloves
  • 1 cup (2 sticks) butter, room temperature
  • 2 ½ cups packed light brown sugar
  • 4 large eggs
  • 1 cup buttermilk
  • 1 ½ cups canned pumpkin puree (not pie filling)


  1. Preheat oven to 350°
  2. Sift together flour, baking soda, baking powder, salt, and spices
  3. With electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffly. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
  4. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until just combined.
  5. Add pumpkin puree; beat until just combined.
  6. Divide batter evenly among lined cups, filling each three-quarters full. Bake for 15 to 18 minutes or until golden brown.
  7. Let cool on wire racks for 10 minutes.

{source: Martha Stewart}

Assembly: After the cupcakes are cooled, fill the cupcakes with the pumpkin pie filling, top with a frosting of your choice, and be ready for a cupcake explosion – YUMMM!