Recipe: Delicious Cream Filled Pumpkin Cupcakes

Cream Filled Pumpkin Cupcakes.

You can cook Cream Filled Pumpkin Cupcakes using 16 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Cream Filled Pumpkin Cupcakes

1. You need 4 of eggs.
2. Prepare 2 cup of sugar.
3. Prepare 3/4 cup of vegetable oil.
4. Prepare 1 can of 15 Oz canned pumpkin.
5. It's 2 cup of all-purpose flour.
6. You need 2 tsp of baking soda.
7. Prepare 1 tsp of salt.
8. You need 1 tsp of baking powder.
9. Prepare 1 tsp of ground cinnamon.
10. You need of Filling.
11. You need 1 tbsp of cornstarch.
12. Prepare 1 cup of milk.
13. Prepare 1/2 cup of shortening.
14. You need 1/4 cup of butter, softened.
15. Prepare 2 cup of confectioners sugar.
16. Prepare 1/2 tsp of vanilla extract.

Cream Filled Pumpkin Cupcakes step by step

1. In a mixing bowl, combine the eggs, sugar, oil and pumpkin. In another bowl, 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°F 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..
2. For filling, combine cornstarch and milk in a small saucepan until smooth. Bring to a boil; cook and stir constantly for 2 minutes or until thickened. Remove from the heat; cool to room temperature. In a mixing bowl, cream shortening, butter and sugar and vanilla. Gradually add the cornstarch mixture beating until light and fluffy..
3. Using a sharp knife, cut a 1 inch circle 1 inch deep in the top of each cupcake. Carefully remove tops and set aside. Spoon or pipe filling into cupcakes. Replace tops..