Cream Filled Pumpkin Cupcakes
From midgelet 15 years agoIngredients
- 2 cups sugar shopping list
- 3/4 cup vegetable oil shopping list
- 1 can (15 ounces) solid-pack pumpkin shopping list
- 4 eggs shopping list
- 2 cups all-purpose flour shopping list
- 2 teaspoons baking soda shopping list
- 1 teaspoon salt shopping list
- 1 teaspoon baking powder shopping list
- 1 teaspoon ground cinnamon shopping list
- FILLING: shopping list
- 1 tablespoon cornstarch shopping list
- 1 cup milk shopping list
- 1/2 cup shortening ( see note in directoons ) shopping list
- 1/4 cup butter, softened shopping list
- 2 cups confectioners' sugar shopping list
- 1/2 teaspoon vanilla extract, optional shopping list
How to make it
- In a large mixing bowl, combine the sugar, oil, pumpkin and eggs.
- 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° 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.
- For filling, combine cornstarch and milk in a small saucepan until smooth.
- Bring to a boil, stirring constantly.
- Remove from the heat; cool to room temperature.
- In a large mixing bowl, cream shortening, butter and confectioners' sugar.
- Beat in vanilla if desired.
- Gradually add the cornstarch mixture, beating until light and fluffy.
- 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.
- Note: for the filling: suggested by a fellow foodie: When making pumpkin whoopie pies, use cream cheese instead of shortening and add a pinch of nutmeg in the filling. The taste is exceptional with with the pumpkin.
The Rating
Reviewed by 5 people-
These sounds great! The grandkids will love them!
pat2me in Nashua loved it -
Oh my gosh Midgelet, this recipe is so calling me ;)
It's absolutely perfect for a bake sale that I am contributing to. Thank you so much for posting this "5" fork beauty.lor in Toronto loved it -
sounds perfect combination
herby in Albany loved it
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