Cream-Filled Pumpkin Cupcakes

Name: Cream-Filled Pumpkin Cupcakes
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 18
Cuisine: American
Ingredients: 1 teaspoon baking powder; 2 teaspoons baking soda; 59 milliliters butter, softened; 177 milliliters canola oil; 473 milliliters confectioners sugar; 1 Tbsp cornstarch; 4 eggs; 473 milliliters all-purpose flour; 1 teaspoon ground cinnamon; 237 milliliters milk; 1 teaspoon salt; 118 milliliters shortening; 425 grams can solid-pack pumpkin; 473 milliliters sugar; 1 teaspoons vanilla extract, optional; 1 clove Whole , optional

The recipe Cream-Filled Pumpkin Cupcakes could satisfy your American craving in roughly 55 minutes. Watching your figure? This vegetarian recipe has 377 calories, 3g of protein, and 19g of fat per serving. This recipe serves 18. This recipe covers 8% of your daily requirements of vitamins and minerals. If you have baking powder, milk, butter, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 350°. In a large bowl, beat sugar, oil, pumpkin and eggs until well blended.

Ingredients you will need

Pumpkin

Sugar

Egg

Cooking Oil

Equipment you will use

Bowl

Oven

Combine flour, baking soda, salt, baking powder and cinnamon; gradually beat into pumpkin mixture until well blended.

Ingredients you will need

Baking Soda

Cinnamon

Pumpkin

All Purpose Flour

Salt

Fill paper-lined muffin cups two-thirds full.

Equipment you will use

Muffin Liners

Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.

Equipment you will use

Toothpicks

Oven

For filling, combine cornstarch and milk in a small saucepan until smooth. Bring to a boil, stirring constantly.

Ingredients you will need

Corn Starch

Milk

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Powdered Sugar

Corn Starch

Shortening

Vanilla

Butter

Cream

Equipment you will use

Bowl

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.

Ingredients you will need

Cupcakes