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Cream-Filled Pumpkin Cupcakes
 
recipe image
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready In: 35 Minutes
Servings: 3
Ingredients:
2 cups sugar
3/4 cup vegetable oil
1 (15 ounce) can solid-pack pumpkin
4 eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 tablespoon cornstarch
1 cup milk
1/2 cup shortening
1/4 cup butter, softened
2 cups confectioners' sugar
1/2 teaspoon vanilla extract (optional)
Directions:
1. In a large mixing bowl, combine the sugar, oil, pumpkin and eggs.
2. Combine the flour, baking soda, salt, baking powder and cinnamon; add to pumpkin mixture and beat until well mixed.
3. Fill paper-lined muffin cups two-thirds full.
4. Bake at 350° for 18-22 minutes or until a toothpick comes out clean.
5. Cool for 10 minutes before removing from pans to wire racks to cool completely.
6. For filling, combine cornstarch and milk in a small saucepan until smooth.
7. Bring to a boil, stirring constantly.
8. Remove from the heat; cool to room temperature.
9. In a large mixing bowl, cream shortening, butter and confectioners' sugar.
10. Beat in vanilla if desired.
11. Gradually add the cornstarch mixture, beating until light and fluffy.
12. Using a sharp knife, cut a 1-in. circle 1 inches deep in the top of each cupcake.
13. Carefully remove tops and set aside.
14. Spoon or pipe filling into cupcakes.
15. Replace tops.
By RecipeOfHealth.com