Cream-Filled Pumpkin Cupcakes Recipe

Name: Cream-Filled Pumpkin Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups sugar; 3/4 cup canola oil; 1 can (15 ounces) solid-pack 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; 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

Servings: persons

2 cups sugar
3/4 cup canola oil
1 can (15 ounces) solid-pack 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
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

1
["Preheat oven to 350u00b0. 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.", "Fill paper-lined muffin cups two-thirds full. 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.", "For filling, combine cornstarch and milk in a small saucepan until smooth. Bring to a boil, stirring constantly. 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, 3-5 minutes.", "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."]

1499

kcal

Calories

Fat

205

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups sugar, 3/4 cup canola oil, 1 can (15 ounces) solid-pack pumpkin, 4 large eggs, room temperature, and more.

Yes, Cream-Filled Pumpkin Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cream-Filled Pumpkin Cupcakes

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