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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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Reviewed on Nov. 28, 2012 by ButterLovingGirl

The second time I made them I used 1 1/2 tsp pumpkin pie spice instead of the cinnamon...delicious! Next time I will replace the shortening in the frosting with cream cheese. These are so delicious!

Reviewed on Nov. 21, 2012 by denadeckert

Added a sprinkle of nutmeg for extra garnish. Too cute and easy to make! Made for Thanksgiving as alternative to pie for kiddos.

Reviewed on Nov. 20, 2012 by contrarywife

These are fabulous! Takes some time to put together but well worth the effort. If you want to impress family and friends, this is the cupcake that'll do it. I wouldn't change a thing.

Reviewed on Nov. 18, 2012 by ButterLovingGirl

The filling is delicious and they are even cuter than the pictures.

Reviewed on Nov. 07, 2012 by FaJane

I have made 3 batches of these wonderful pumpkin cupcakes one for work one for my granddaughter and one for home. I have to say they are wonderful and my granddaughter cried when they were all gone at her house so Nanny had to make more ..... only changes I made were adding pumpkin pie spice to mix and cinnamon to frosting. will make again and again.

Reviewed on Nov. 05, 2012 by laureenbeth

Delicious! Moist, super easy & quick to make! Made with Cream Cheese frosting. yum!

Reviewed on Nov. 01, 2012 by Danipooh02

A member of the family doesn't care for cream cheese, so the filling for these awesome cupcakes is perfect! The taste of the entire cupcake is sooooo good! We will be making these again.

Reviewed on Oct. 25, 2012 by Tan Jan

Very tasty moist cupcakes. I used a cream cheese icing instead and this tasted sooo much better. If you're a fan of anything pumpkin this recipe is a must try

Reviewed on Oct. 19, 2012 by owleyes872

Nexy time I'll ad a little more pumpkin spices or maybe some cloves to give them a little more punch.

Reviewed on Oct. 10, 2012 by freebrd

Soooo delicious

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