CREAM-FILLED PUMPKIN CUPCAKES

Cream-Filled Pumpkin Cupcakes image

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.