Cream Filled Pumpkin Cupcakes

1. 1

   In a mixing bowl, combine the eggs, sugar, oil and pumpkin.

2. 2

   In another bowl, combine the flour, baking soda, salt, baking powder and cinnamon; add to pumpkin mixture and beat until well mixed.

3. 3

   Fill paper lined muffin cups two-thirds full.

4. 4

   Bake at 350F for 18-22 minutes or until a toothpick comes out clean.

5. 5

   Cool for 10 minutes before removing from pans to wire racks to cool completely.

6. 6

   For filling, combine cornstarch and milk in a small saucepan until smooth.

7. 7

   Bring to a boil; cook and stir constantly for 2 minutes or until thickened.

8. 8

   Remove from the heat; cool to room temperature.

9. 9

   In a mixing bowl, cream shortening, butter and sugar and vanilla.

10. 10

    Gradually add the cornstarch mixture beating until light and fluffy.

11. 11

    Using a sharp knife, cut a 1 inch circle 1 inch deep in the top of each cupcake.

12. 12

    Carefully remove tops and set aside.

13. 13

    Spoon or pipe filling into cupcakes.

14. 14

    Replace tops.

* Per serving · 4 servings · Values may vary.

No additional tips available.