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
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
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1Preheat 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.
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2Fill 18 paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
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3For filling, combine cornstarch and milk in a small saucepan until smooth. Bring to a boil, stirring constantly. Remove from heat; cool to room temperature.
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4In a large bowl, cream shortening, butter and confectioners' sugar until light and fluffy, 3-4 minutes. Beat in vanilla if desired. Gradually add cornstarch mixture, beating until smooth, 3-5 minutes.
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5Using 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 stem to tops.
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