These Stuffed Pumpkin Cupcakes take a soft, warmly spiced pumpkin cupcake and hide a sweet surprise inside. Each cupcake is filled with Penuche frosting, then finished with another layer of the brown sugar frosting on top.
Penuche gives the cupcakes a deeper caramel-like flavor than a typical vanilla frosting. The combination of brown sugar, pumpkin, cinnamon, nutmeg, cloves, and ginger makes these especially suited to fall gatherings, Thanksgiving dessert tables, and cozy afternoon baking.
What Makes Penuche Frosting Different?
Penuche is built around brown sugar, butter, and milk, which gives it a richer, more caramel-like character than a basic powdered-sugar frosting.
The timing matters once the brown sugar and butter are cooked. After the milk is stirred in, sifted powdered sugar needs to be incorporated while the mixture is still workable.
As it cools, the frosting naturally thickens. That is useful for piping, but waiting too long can make it difficult to work with.
Getting the Pumpkin Cupcake Texture Right
The pumpkin and buttermilk both contribute moisture to the cupcake batter, helping create a soft crumb.
The important part is to alternate the pumpkin mixture and dry ingredients and mix only until each addition is incorporated. Once the flour has disappeared, stop mixing.
Overmixing can make the cupcakes less tender and can also make it harder to create a clean opening for the filling.
Stuffed Pumpkin Cupcakes with Penuche Frosting
Equipment
- 12- or 24-cup muffin pan
- Cupcake Liners
- Mixing bowls
- Electric mixer
- Small saucepan
- Pastry bag or cupcake corer
Ingredients
Pumpkin Spice Cupcakes
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1 cup buttermilk
- ½ cup pumpkin puree
- ¼ cup unsalted butter softened
- ¼ cup vegetable shortening softened
- 1½ cups granulated sugar
- ½ teaspoon vanilla extract
- 2 large eggs
Penuche Frosting
- ½ cup unsalted butter
- 1 cup packed light brown sugar
- ¼ cup whole milk
- 3½ cups powdered sugar sifted
Instructions
- Preheat oven to 350°F (175°C). Line a muffin pan with cupcake liners.
- Whisk flour, baking powder, cinnamon, baking soda, nutmeg, cloves, and ginger in a bowl.
- Mix pumpkin and buttermilk together.
- In a separate bowl, beat butter, shortening, sugar, and vanilla until combined. Add eggs one at a time.
- Add the pumpkin mixture and dry ingredients alternately, mixing just until combined after each addition.
- Divide batter among liners, filling each about ⅔ full. Bake for 12–15 minutes, until a toothpick comes out clean. Cool 10 minutes in the pan, then transfer to a rack to cool completely.
- For the frosting, in a medium size saucepan, melt the butter. Add the sugar and mix in. Cook until the mix starts to bubble, then remove from the heat. Add the milk, mixing quickly.
- Gradually add sifted powdered sugar, mixing until smooth. Let cool slightly until thick enough to pipe.
- Cut or scoop a small hole from the center of each cupcake.
- Pipe Penuche frosting into the center, level with the cupcake top.
- Frost the tops and decorate with sprinkles.
Notes
- Don’t overmix: Mix the batter only until the ingredients are combined for tender cupcakes.
- Cool completely: The cupcakes must be cool before filling and frosting.
- Frosting consistency: If the Penuche frosting becomes too thick, stir in a teaspoon of milk at a time.
- For neat filling: A cupcake corer or small round piping tip works well for creating the center hole.
Nutrition
Serving Size: 1 cupcake
| Nutrient | Amount |
|---|---|
| Calories | 290 kcal |
| Carbohydrates | 45 g |
| Protein | 3 g |
| Fat | 11 g |
| Saturated Fat | 5 g |
| Cholesterol | 35 mg |
| Sodium | 120 mg |
| Fiber | 1 g |
| Sugar | 32 g |
Nutrition information is an estimate and will vary depending on ingredients and portion size.
Common Problems and Easy Fixes
- Frosting Too Thick: Stir in milk 1 teaspoon at a time until it becomes pipeable.
- Frosting Too Soft: Let it cool a little longer before piping.
- Cupcakes Break While Filling: Make sure they are completely cool before coring.
- Center Not Noticeable: Add enough Penuche to fill the cavity, but don’t make the opening excessively large.
- Dry Cupcakes: Avoid overmixing and remove them from the oven as soon as a toothpick comes out clean.
Fall-Inspired Finishing Ideas
- Pecans: Sprinkle finely chopped pecans over the frosting for a buttery crunch.
- Autumn Sprinkles: Use orange, brown, gold, or cinnamon-colored sprinkles for a seasonal finish.
- Cinnamon: Add a very light dusting of cinnamon over the frosting.
- Pecan and Caramel: Add chopped pecans with a very thin caramel drizzle.
- Simple Finish: Leave the Penuche frosting unadorned so the caramel-like brown sugar flavor remains the focus.
Try More Dessert Recipes
- Pumpkin Cheesecake Truffles
- Pumpkin Chocolate Chip Scones
- Chocolate Mousse Cups
- Mulberry Crisp
- Frozen S’mores
Storage
Store covered at room temperature for up to 1 day or refrigerate for up to 4 days.
If refrigerated, let the cupcakes come closer to room temperature before serving. This allows the cake to soften and the Penuche frosting to become easier to enjoy.
Frequently Asked Questions
1. What is Penuche frosting?
Penuche is a brown-sugar-based frosting made with butter, milk, and powdered sugar. It has a naturally deeper, caramel-like flavor than a basic vanilla frosting.
2. Can I use a cupcake corer to fill these?
Yes. A cupcake corer is one of the easiest ways to create an even cavity without removing too much cake.
3. Can I make the cupcakes ahead of time?
Yes. The finished cupcakes can be refrigerated for up to 4 days. Allow them to come closer to room temperature before serving.
4. Why does the frosting thicken as it cools?
The butter and brown sugar mixture becomes firmer as its temperature drops, while the powdered sugar helps give the frosting its final structure.
5. Can I use only butter instead of shortening in the cupcakes?
The recipe is written with both butter and shortening, which contribute to the texture of the cupcakes. Changing the fat combination may alter the finished crumb.
6. How much cake should I remove from each cupcake?
Only enough to create a small cavity for the frosting. Removing too much can weaken the cupcake and make the filling difficult to contain.
7. Can I decorate these without sprinkles?
Absolutely. Chopped pecans, cinnamon, or simply the piped Penuche frosting are enough to give the cupcakes a finished look.
8. Should the cupcakes be filled while warm?
No. Let them cool completely before coring, filling, and frosting. Warm cupcakes can soften the frosting and make the filling process messy.
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The Freshman Cook started as a place to keep track of recipes I wanted to make again. Somewhere along the way, it grew into a collection of meals that friends requested, desserts that disappeared too quickly, and weeknight dinners that made life a little easier.
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