Mix together
1 pkg. (8 oz.) Cream Cheese, softened
1/4 cup sugar
1 egg
This makes a delicious filling for pumkin spice.
Or you could use a caramel filling??
Some ginger and cinnamon added to your buttercream recipe would be tasty for a spiced filling.
Should have been more specific, sorry! Yes, that is baked into the cupcake.
I just made this last weekend. It was FABULOUS!!! Use as filling & icing after cc is baked 
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Pumpkin Swiss Meringue Buttercream from https://docs.google.com/View?id=dc2jd9m8_53hb4kvtf5
Adapted from Crispy Waffles Blog
For the Pumpkin Filling:
2 tbsp butter
1 cup pumpkin puree (not the pumpkin pie filling)
1/2 cup packed brown sugar
1/4 tsp cinnamon
1/8 tsp nutmeg
Combine all ingredients in a small sauce pan on medium heat. Stir constantly until the mixture beings to simmer. Cook for about 5-6 minutes until the mixture turns into a deep amber color. Chill in the fridge for 2-3 hours. It needs to be really cold, (i.e. fridge temperature) before you use it. Use immediately after taking it out of the fridge.
I chilled for about 40 min. in the freezer, then folded into 5-6 cups of SMBC.
That sounds REALLY yummy for a filling. One quick question - Do you put the powdered sugar in for the filling as well as the frosting?? Can't wait to try it!
None of the frostings will work of you are planning to bake it into the cupcake. My filled cupcakes are all done after baking and before frosting. I use the long thin icing tip made for filling (Wilton) and "inject" the filling until the top of the cupcake just begins to rise. You can use a soft cream cheese filling...the one I use for my pumpkin cupcakes is: Mix together 8oz softened cream cheese, 1 Tbl (1 stick) softened butter and 1/4 cup honey. Fabulous in Pumpkin cuppies.
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