Stuffed Gingerbread Cupcakes with Pumpkin Pudding and Cream Cheese Frosting



Life has been crazy lately and I haven’t had the opportunity to post as usual.  Hopefully this week I’ll be able to get more than one post in – at least that’s my goal.

For those of you that have been following me for a while you might remember when I posted my Pumpkin Gingerbread Trifle.  Well this year for Thanksgiving I decided to use portions of that recipe only this time I made cupcakes.

Since I wasn’t serving an army of people this year I felt cupcakes would hold out better if all weren’t eaten.  The trifle on the other hand doesn’t look so appealing to go back to for leftovers when only a portion is eaten, so cupcakes were the perfect solution.

I made the recipe as described here for the Gingerbread Cake except, I poured the batter into a large 6 cup muffin tin, unlined, but sprayed with non-stick spray.

Then I made the recipe for the Pumpkin Pudding only dividing the recipe in 1/2 as follows:

Pumpkin Pudding:

1 box vanilla instant pudding (3 1/8 oz size)
1/2 (15 oz) can pumpkin pie filling
1/4 cup brown sugar
3/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp pure vanilla

Prepare vanilla pudding according to package instructions.

Combine pudding with the pumpkin pie filling. Fold in brown sugar and spices. Cover and chill.

After cupcakes have come out of the oven and cooled, poke a large hole in the center of each cupcake using the stick of a round wooden spoon or similar (only poke hole 3/4 of the way into the cupcake).

Place pudding into a pastry bag or zip lock baggy and snip bottom or corner and squeeze pudding into cupcake hole until fills to the top.  Level off, then spread with cream cheese frosting.  (See recipe)



Cream Cheese Frosting:

12 ounces cream cheese, softened

3/4 cup heavy cream
1 1/4 cups powdered sugar

3/4 cup powdered sugar
6 Tbsp. unsalted butter,
1 teaspoon vanilla extract

Beat cream cheese, 1 1/4 cups powdered sugar, butter, and vanilla.

In another bowl whisk cream and 3/4 cup powdered sugar to firm peaks. Fold in cream cheese mixture. Chill 1 hour or until firm but spreadable. Spread or pipe onto cupcakes.  If desired top with crush gingersnaps, candied ginger, ginger sugar or simply leave with the luscious flavor of the cream cheese icing.



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  1. What cutesy delish festive cupcakes 🙂

    Choc Chip Uru

  2. Salivating for sure over these.. my goodness what a great shot of them too!

  3. These sound crazy good! Gingerbread, pumpkin and cream cheese make a great combination. 🙂

  4. I was at the store today and with so many Christmas treats in the store, my daughter said one thing, “either make it or buy it”. so I am thinking to make some cake or cupcake this Saturday. Your gingerbread cupcake will be helpful.

  5. I love surprises and for me, biting into a cupcakes and getting a bite of sweet delicious pudding is a great surprise! What a great cupcake recipe!

  6. Hi Vicki! I love the holiday flavor in this cupcakes! I can only follow recipe to bake, but it must be fun to be creative and combine two pudding to create a new filling! 🙂

  7. I have a real weakness for cream cheese, and this topping looks terrific! And the cupcake itself looks darn tasty, too! Very pretty – such good stuff. Thanks.

  8. Hi, Vicki!

    These look perfect for Thanksgiving…such wonderful autumn flavors! It’s such a busy time of the year…it’s so hard for me to keep up, too!

    PS…my site designer found 4 feedburner feeds…when she was checking on why I hadn’t been getting email updates since I changed to WP. So I think I’m going to start over. I’ll put a note on my blog for a while asking for those who want to resubscribe to my RSS feed.

  9. I hope things settle down for you soon so you can enjoy the holidays 🙂

    Your cupcakes sound divine!

  10. Ginger and pumpkin all in one is a dream cupcake come true! 😉

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