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Cream-Filled Pumpkin Cupcakes

 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


  • 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
  • 1 tablespoon cornstarch
  • 1 cup milk
  • 1/2 cup shortening
  • 1/4 cup butter, softened
  • 2 cups confectioners' sugar
  • 1/2 teaspoon McCormick® Pure Vanilla Extract, optional
  • Whole cloves, optional


  • Preheat oven to 350°. In a large bowl, beat sugar, oil, pumpkin
  • and eggs until well blended. Combine 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 18-22 minutes or

2 of 2

Cream-Filled Pumpkin Cupcakes (continued)

Directions (continued)

  • until a toothpick inserted in center comes out clean. Cool 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 heat; cool
  • to room temperature.
  • In a large bowl, cream shortening, butter and confectioners' sugar
  • until light and fluffy. Beat in vanilla if desired. Gradually add
  • 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.