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Cream-Filled Pumpkin Cupcakes Recipe

Cream-Filled Pumpkin Cupcakes Recipe photo by Taste of Home

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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

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Cream-Filled Pumpkin Cupcakes Recipe

Prep: 35 min. Bake: 20 min. + cooling

Yield: 18 Servings

35 20 55

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 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.

Originally published as Cream-Filled Pumpkin Cupcakes in Country Woman January/February 2003, p29

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Cream-Filled Pumpkin Cupcakes

Cream-Filled Pumpkin Cupcakes

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(11-20) of 77 reviews

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Reviewed on Sep. 11, 2012 by StefanyPD

This recipe was great! Everyone loved them (kids as well as adults). Plus, the pumpkin taste is not too strong; therefore, those who usually do not like pumpkin base desert loved them as well.

Easy to make and oh so good!

Reviewed on Mar. 27, 2012 by lxc283

Cupcakes are great. Filling is disgusting. It separated and was goopy. I'm not fond of making anything with shortening and this prooves I won't ever again. I have, however, filled or topped these with cream cheese frosting. Yummy.

Reviewed on Feb. 27, 2012 by Nansept

I made these cupcakes for the holidays and from the adults to the older children they were a hit. A very moist cupcake. I substituted my cream cheese receipt for the filling and got creative with pipeing around the center. I think next time I will do a variation of the recipes cream filling and cream cheese filling to entice the younger crowd.

Reviewed on Dec. 12, 2011 by justbeary

they were easy, moist and very much enjoyed!

Reviewed on Nov. 14, 2011 by rnjames1

Best cupcake recipe. The filling is delicious and easy to make. Loved by everyone!

Reviewed on Nov. 07, 2011 by glitter21220

Made these cupcakes for work and everyone loved them.I also got a couple request for the recipe.They are awesome.

Reviewed on Oct. 28, 2011 by harrisongirl87

I followed the recipe exactly and have to say I won't be making this again. The actual cupcake was just average tasting and the frosting definitely could have been better. Disappointing!

Reviewed on Oct. 11, 2011 by Jilly_D

Delicious! One of my favorites! These have become a fall baking tradition. Friends, family, co-workers, they all enjoy them!

Note: The filling can easily be played around with to personal preference. The cupcakes are, and remain, very moist, so I don't recommend keeping them out of the fridge for more than a few days. :)

Reviewed on Feb. 20, 2011 by truejules

I have made these cupcakes many times, they are a HUGE hit every single time, I frost them with cream cheese frosting instead. They are my favourite cupcakes!

Reviewed on Jan. 03, 2011 by papacullop

My wife made these over the the Holidays. They were so good she made them for us twice and also made the for 2 Christmas parties. They were a hit everywhere!

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