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Cream-Filled Pumpkin Cupcakes

Here's a charming use for pumpkin. Bursting with flavor and plenty of eye-catching appeal, these sweet and spicy filled cupcakes are bound to dazzle your family any time of the year. —Ali Johnson, Petersburg, Pennsylvania
  • Total Time
    Prep: 35 min. Bake: 20 min. + cooling
  • Makes
    about 1-1/2 dozen

Ingredients

  • 2 cups sugar
  • 3/4 cup canola oil
  • 1 can (15 ounces) pumpkin
  • 4 large eggs, room temperature
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • FILLING:
  • 1 tablespoon cornstarch
  • 1 cup whole milk
  • 1/2 cup shortening
  • 1/4 cup butter, softened
  • 2-3/4 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract, optional
  • Whole cloves, optional

Directions

  • Preheat oven to 350°. In a large bowl, beat sugar, oil, pumpkin and eggs until well blended. Combine flour, baking soda, salt, baking powder and cinnamon; gradually beat into pumpkin mixture until well blended.
  • Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.
  • For filling, combine cornstarch and milk in a small saucepan until smooth. Bring to a boil, stirring constantly. Remove from heat; cool to room temperature.
  • In a large bowl, cream shortening, butter and confectioners' sugar until light and fluffy. Beat in vanilla if desired. Gradually add cornstarch mixture, beating until smooth, 3-5 minutes.
  • 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. Replace tops. If desired, add a clove "pumpkin stem" to the tops.
Nutrition Facts
1 cupcake: 397 calories, 19g fat (4g saturated fat), 49mg cholesterol, 342mg sodium, 54g carbohydrate (42g sugars, 1g fiber), 4g protein.

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