Pumpkin Cupcakes from Disney’s Contemporary Resort

Start the fall season off right with some of these incredible Pumpkin Cupcakes from Walt Disney World's Contemporary Resort! These are delicious pumpkin cupcakes, filled with pumpkin spiced cream cheese, and topped with a cinnamon buttercream icing. They are a fantastic way to welcome Fall, and Disney, into your home! 

AvatarAuthorMeagan S

Makes 24 cupcakes

Pumpkin Cupcakes
 2 cups Sugar
 2 sticks Unsalted Butter
 2 cups All-Purpose Flour
 2 tsp Baking Powder
 2 tsp Ground Cinnamon
 1 tsp Baking Soda
 ½ tsp Nutmeg
 1 tsp Salt
 4 Eggs
 ½ cup Canned Pumpkin Puree
 2 tsp Vanilla Extract
Cream Cheese Filling
 10 Cream Cheese
 1 tbsp Unsalted Butter
 1 tbsp Confectioner's Sugar
 3 tbsp Sour Cream
 1 tsp Vanilla Extract
Cinnamon Buttercream Icing
 1 cup Unsalted Butter
 2 cups Cream Cheese
 4 cups Confectioner's Sugar
 2 tsp Vanilla Extract
 4 tsp Ground Cinnamon

1

For Pumpkin Cupcakes:
1. Preheat oven to 350F. Line two muffin pans with paper liners; set aside
2. Cream sugar and butter in the bowl of an electric mixer at medium-high speed for about 4 minutes
3. Meanwhile, sift together flour, baking powder, cinnamon, baking soda, nutmeg, and salt. Set aside.
4. Add eggs one at a time, allowing each one to fully incorporate after each addition.
5. Add pumpkin puree and vanilla extract, mixing until combined. about 1 minute.
6. Add flour mixture in two additions on low speed. Turn mixer to medium speed; mix 2 minutes until completely combined.
7. Pour batter into lined muffin pan. Filling wells 3/4 full.
8. Bake approximately 20 minutes, or until cupcakes spring back when lightly pressed.

2

For Cream Cheese Filling:
1. Cream butter, confectioners sugar, and cream cheese in the bowl of an electric mixer until smooth, about 4 minutes.
2. Add sour cream, mixing to combine.
3. Add vanilla extract, mixing until completely incorporated, about 2 minutes
4. Set aside for filling cupcakes.

3

For Cinnamon Buttercream Icing:
1. Cream butter and cream cheese until fluffy in the bowl of an electric mixer; add confectioners sugar in 4 additions. Beat on medium-high speed about 5 minutes, scraping sides of the bowl as needed, until light and fluffy.
2. Add vanilla extract and cinnamon, mixing to combine, about 1 minute.
3. Put into a piping bag or a heavy-duty resealable plastic bag, cut off the tip of the bag, and set aside.

4

For Cupcake Assembly:
1. Remove the center core of each cupcake by cutting into the center of the cupcakes with a small serrated knife, about 1/3 of the way through the cupcake, being careful not to cut all the way to the bottom. Gently move the knife in a circle, creating a cone-shaped piece. Gently remove the center from the cupcake and reserve. Repeat with remaining cupcakes.
2. Put cream cheese filling into a piping bag, and cut a small hole in the corner. Squeeze filling into the hollow centers of the cupcakes. Place centers on cupcakes, upside down, so the flat side is touching the filling.
3. Pipe Cinnamon Buttercream Icing onto the cupcakes, fully covering cones.

 

Ingredients

Pumpkin Cupcakes
 2 cups Sugar
 2 sticks Unsalted Butter
 2 cups All-Purpose Flour
 2 tsp Baking Powder
 2 tsp Ground Cinnamon
 1 tsp Baking Soda
 ½ tsp Nutmeg
 1 tsp Salt
 4 Eggs
 ½ cup Canned Pumpkin Puree
 2 tsp Vanilla Extract
Cream Cheese Filling
 10 Cream Cheese
 1 tbsp Unsalted Butter
 1 tbsp Confectioner's Sugar
 3 tbsp Sour Cream
 1 tsp Vanilla Extract
Cinnamon Buttercream Icing
 1 cup Unsalted Butter
 2 cups Cream Cheese
 4 cups Confectioner's Sugar
 2 tsp Vanilla Extract
 4 tsp Ground Cinnamon

Directions

1

For Pumpkin Cupcakes:
1. Preheat oven to 350F. Line two muffin pans with paper liners; set aside
2. Cream sugar and butter in the bowl of an electric mixer at medium-high speed for about 4 minutes
3. Meanwhile, sift together flour, baking powder, cinnamon, baking soda, nutmeg, and salt. Set aside.
4. Add eggs one at a time, allowing each one to fully incorporate after each addition.
5. Add pumpkin puree and vanilla extract, mixing until combined. about 1 minute.
6. Add flour mixture in two additions on low speed. Turn mixer to medium speed; mix 2 minutes until completely combined.
7. Pour batter into lined muffin pan. Filling wells 3/4 full.
8. Bake approximately 20 minutes, or until cupcakes spring back when lightly pressed.

2

For Cream Cheese Filling:
1. Cream butter, confectioners sugar, and cream cheese in the bowl of an electric mixer until smooth, about 4 minutes.
2. Add sour cream, mixing to combine.
3. Add vanilla extract, mixing until completely incorporated, about 2 minutes
4. Set aside for filling cupcakes.

3

For Cinnamon Buttercream Icing:
1. Cream butter and cream cheese until fluffy in the bowl of an electric mixer; add confectioners sugar in 4 additions. Beat on medium-high speed about 5 minutes, scraping sides of the bowl as needed, until light and fluffy.
2. Add vanilla extract and cinnamon, mixing to combine, about 1 minute.
3. Put into a piping bag or a heavy-duty resealable plastic bag, cut off the tip of the bag, and set aside.

4

For Cupcake Assembly:
1. Remove the center core of each cupcake by cutting into the center of the cupcakes with a small serrated knife, about 1/3 of the way through the cupcake, being careful not to cut all the way to the bottom. Gently move the knife in a circle, creating a cone-shaped piece. Gently remove the center from the cupcake and reserve. Repeat with remaining cupcakes.
2. Put cream cheese filling into a piping bag, and cut a small hole in the corner. Squeeze filling into the hollow centers of the cupcakes. Place centers on cupcakes, upside down, so the flat side is touching the filling.
3. Pipe Cinnamon Buttercream Icing onto the cupcakes, fully covering cones.

Pumpkin Cupcakes from Disney’s Contemporary Resort
Meagan S
My name is Meagan and I grew up on Long Island, New York but I am currently living in South Carolina. I am grateful for the opportunity to share my love and knowledge of all things Disney. When I'm not writing, I am teaching preschool in Charlotte, NC, and planning my next Disney trip!