Pumpkin Pie Cupcakes With Cinnamon Cream Cheese But

Name: Pumpkin Pie Cupcakes With Cinnamon Cream Cheese Buttercream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the pumpkin pies you'll need:; 1 batch of your favorite pie crust dough (Don't have a favorite? Use pre-made refrigerated dough, it will work well too.); 1 15 oz. can pumpkin pie filling, prepared according to the can's directions; For the cupcakes you'll need:; 1 1/2 sticks unsalted butter, room temperature; 8 oz. cream cheese, room temperature; 1 1/2 c. granulated sugar; 3 eggs; 2 t. vanilla; 2 t. baking powder; 1/2 t. baking soda; 1/2 t. salt; 1 1/3 c. whole milk; 2 1/2 c. flour; For the buttercream you'll need:; 2 sticks unsalted butter, room temperature; 8 oz cream cheese, room temperature; 2 c. powdered sugar; 1 c. Hershey's cinnamon chips (or any cinnamon chips you like); splash of whole milk

Bake this irresistible Pumpkin Pie Cupcakes With Cinnamon Cream Cheese Buttercream at home. Made with batch, pumpkin pie filling, butter and cream chees…

This Pumpkin Pie Cupcakes With Cinnamon Cream Cheese Buttercream relies on simple, everyday ingredients such as granulated sugar, eggs, t. vanilla and t. baking powder. It comes together quickly and makes 4 servings, at about 2951 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Pumpkin Pie Cupcakes With Cinnamon Cream Cheese Buttercream delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Servings: persons

For the pumpkin pies you'll need:
1 batch of your favorite pie crust dough (Don't have a favorite? Use pre-made refrigerated dough, it will work well too.)
1 15 oz. can pumpkin pie filling, prepared according to the can's directions
For the cupcakes you'll need:
1 1/2 sticks unsalted butter, room temperature
8 oz. cream cheese, room temperature
1 1/2 c. granulated sugar
3 eggs
2 t. vanilla
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 1/3 c. whole milk
2 1/2 c. flour
For the buttercream you'll need:
2 sticks unsalted butter, room temperature
8 oz cream cheese, room temperature
2 c. powdered sugar
1 c. Hershey's cinnamon chips (or any cinnamon chips you like)
splash of whole milk

1
Preheat oven to 425
2
Mix pie according to can. Roll out crust & cut sm circles that are lg enough to cover bottom & sides of mini cupcake tins
3
Press dough into lightly greased mini tins & fill w/ pumpkin mix. Don't go all the way to top, the filling will expand while baking
4
Bake pies abt 7 min at 425, turn down to 350 & bake another 10 min, until crust is brown & filling is totally set
5
After taking out of oven, cool on wire rack for abt 10 min. Take out of pan & allow to cool further while you mix batter
6
For cupcakes, mix butter & cream cheese on med for 90 sec-you want ingredients well incorporated. Mix in sugar until fluffy. Add eggs 1 at a time then vanilla, baking soda, baking powder, & salt. Mix in milk & flour, alternating. Scrape down sides & bottom of bowl, to make sure everything is getting well-mixed-beat again on med-high for abt a min. Should be smooth & creamy
7
Spoon heaping tbsp of batter into regular paper-lined cupcake tins. Plop cooled pumpkin pie into center & press gently in. Don't let it touch bottom of pan
8
Cover pies w/ another heaping tbsp of batter so top & sides are completely covered
9
Bake at 350 for abt 25 min until cake is set & edges & tops have turned golden brown
10
Allow them to cool in tray for 10 min before moving to wire rack-they'll be fragile at first
11
Once cool, frost
12
For icing, melt cinnamon chips w/ splash of whole milk. Pop in microwave for 45 sec. Stir until all chips are melted & allow to cool a bit while you whip up rest of frosting. Put bowl in fridge to cool faster
13
Cream butter & cream cheese until well incorporated. Whip in powdered sugar 1 cup at a time until mixture is smooth & creamy. W/ mixer on low, drizzle in cooled chip ganache (if too hot it'll melt the buttercream & ruin it). Put in half, stop to taste & add by taste from there
14
If any crust left, roll out, cut sm discs & sprinkle w/ cinnamon & sugar. Bake for 10 min at 350
15
Also top w/ candied pecans or drizzle of caramel

2951

kcal

Calories

131

Fat

413

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: For the pumpkin pies you'll need:, 1 batch of your favorite pie crust dough (Don't have a favorite? Use pre-made refrigerated dough, it will work well too.), 1 15 oz. can pumpkin pie filling, prepared according to the can's directions, For the cupcakes you'll need:, and more.

Yes, Pumpkin Pie Cupcakes With Cinnamon Cream Cheese Buttercream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quick Info

Servings
4 servings
Calories
2951 kcal
Category
Baking & Desserts

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