CREAM-FILLED PUMPKIN CUPCAKES

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Cream-Filled Pumpkin Cupcakes image

Make and share this Cream-Filled Pumpkin Cupcakes recipe from Food.com.

Provided by Mom2Rose

Categories     Dessert

Time 35m

Yield 18 cupcakes, 18 serving(s)

Number Of Ingredients 15

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)

Steps:

  • In a large mixing bowl, combine the sugar, oil, pumpkin and eggs.
  • Combine the flour, baking soda, salt, baking powder and cinnamon; add to pumpkin mixture and beat until well mixed.
  • Fill paper-lined muffin cups two-thirds full.
  • Bake at 350° for 18-22 minutes or until a toothpick comes out clean.
  • Cool for 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 the heat; cool to room temperature.
  • In a large mixing bowl, cream shortening, butter and confectioners' sugar.
  • Beat in vanilla if desired.
  • Gradually add the cornstarch mixture, beating until light and fluffy.
  • Using a sharp knife, cut a 1-in. circle 1 inches deep in the top of each cupcake.
  • Carefully remove tops and set aside.
  • Spoon or pipe filling into cupcakes.
  • Replace tops.

Nutrition Facts : Calories 375, Fat 19.1, SaturatedFat 4.9, Cholesterol 55.7, Sodium 330.3, Carbohydrate 48.9, Fiber 0.6, Sugar 35.7, Protein 3.5

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