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Cream-Filled Pumpkin Cupcakes

Here's a deliciously different use for pumpkin. Bursting with flavor and plenty of eye-catching appeal, these sweet and spicy filled cupcakes are bound to dazzle your family any time of the year. —Ali Johnson, Petersburg, Pennsylvania

18 ServingsPrep: 35 min. Bake: 20 min. + cooling

Ingredients

2 cups sugar
3/4 cup canola oil
1 can (15 ounces) solid-pack pumpkin
4 eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
FILLING:
1 tablespoon cornstarch
1 cup milk
1/2 cup shortening
1/4 cup butter, softened
2 cups confectioners' sugar
1/2 teaspoon vanilla extract, optional
Whole cloves, optional

Directions

In a large bowl, beat the sugar, oil, pumpkin and eggs until well
blended. Combine the 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 at 350° for
18-22 minutes or until a toothpick inserted near the center comes
out clean. Cool for 10 minutes before removing from pans to wire

2 of 2

Cream-Filled Pumpkin Cupcakes (continued)

Directions (continued)

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 bowl, cream the shortening, butter and confectioners'
sugar until light and fluffy. Beat in vanilla if desired. Gradually
add the cornstarch mixture, beating until smooth.
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. Yield: about 1-1/2 dozen.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.