Cream-Filled Pumpkin Cupcakes Recipe

  

Cream-Filled Pumpkin Cupcakes Recipe

18 Servings
Ingredients

•     2 cups sugar
•     3/4 cup canola oil
•     1 can (15 ounces) solid-pack pumpkin
•     4 eggs
•     2 cups all-purpose flour
•     2 teaspoons baking soda
•     1 teaspoon salt
•     1 teaspoon baking powder
•     1 1/2 tsp pumpkin pie spice
•     FILLING:
•     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
•     Whole cloves, optional

Directions

1.     Preheat oven to 350°. In a large bowl, beat sugar, oil, pumpkin
2.     and eggs until well blended. Combine flour, baking soda, salt,
3.     baking powder and pumpkin pie spice; gradually beat into pumpkin mixture
4.     until well blended.
5.     Fill paper-lined muffin cups two-thirds full. Bake 18-22 minutes or
6.     until a toothpick inserted in center comes out clean. Cool 10
7.     minutes before removing from pans to wire racks to cool completely.
8.     For filling, combine cornstarch and milk in a small saucepan until
9.     smooth. Bring to a boil, stirring constantly. Remove from heat; cool
10.     to room temperature.
11.     In a large bowl, cream shortening, butter and confectioners’ sugar
12.     until light and fluffy. Beat in vanilla if desired. Gradually add
13.     cornstarch mixture, beating until smooth.
14.     Using a sharp knife, cut a 1-in. circle 1 in. deep in the top of each

    cupcake. Carefully remove tops and set aside. Spoon or pipe filling   into cupcakes.

adapted from: tasteofhome.com
For the top I used Cream Cheese Frosting
(Servings: 24)

Ingredients:

• 2 (8 ounce) packages cream cheese,
• softened
• 1/2 cup butter, softened
• 2 cups sifted confectioners’ sugar
• 1 teaspoon vanilla extract

Directions:
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use.