Cream-Filled Pumpkin Cupcakes Recipe
- 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 vanilla extract, optional
- Whole cloves, optional
- 1. 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.
- 2. Fill paper-lined muffin cups two-thirds full. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
- 3. 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.
- 4. 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.
- 5. 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.
Reviews for Cream-Filled Pumpkin Cupcakes
"Have made these ever since I saw the recipe in Country Women years ago. Whole family loves them. Have used different fillings, added different spices, as previous reviewers have. Had no problems with original filling. Fun and delicious!"
"I have made these cupcakes several times over the years. They are delicious and very moist. The cream filling tastes good and has a light texture that goes well with the cupcakes, but it always ends up a little separated and does not look appealing (most likely because of the shortening). In the future I'm going to experiment with the cream filling to see what I can do to keep the texture and flavor but nix the separation."
"These were a hit with my family. They are very moist. I used 1 tsp of pumpkin pie spice and 1/4 tsp of cinnamon in the batter. I used a little less sugar in the batter, but still found them a bit too sweet. Next time I would cut it down to 1 2/3 cup sugar. After reading the comments, I chose to make my regular cream cheese icing instead of the one on the original recipe.I have made these several times since. They freeze well."
"These are excellent! I put bailey's irish cream cheese frosting on them! These will definitely go into my make again file!"
"I've been making these cupcakes for several years now, they are my family's favorite, very moist and flavorful...for the frosting in the middle however I use a cream cheese filling, one (8oz) cream cheese, one cup powdered sugar, 1/2 stick of butter, one teaspoon of vanilla, mix all together and pipe in cupcakes.."
"The cupcakes were excellent, but I could not figure out how to get the frosting to come together. Somewhere between the cornstarch, the milk and the shortening something went awry. But they were excellent with Cool Whip frosting from the freezer. I would make again, but look for a different frosting recipe."
"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!"
"Added a sprinkle of nutmeg for extra garnish. Too cute and easy to make! Made for Thanksgiving as alternative to pie for kiddos."
"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."
"The filling is delicious and they are even cuter than the pictures."
"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."
"Delicious! Moist, super easy & quick to make! Made with Cream Cheese frosting. yum!"
"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."
"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"
"Nexy time I'll ad a little more pumpkin spices or maybe some cloves to give them a little more punch."
"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!"
"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."
"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."
"they were easy, moist and very much enjoyed!"
"Best cupcake recipe. The filling is delicious and easy to make. Loved by everyone!"
"Made these cupcakes for work and everyone loved them.I also got a couple request for the recipe.They are awesome."
"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!"
"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. :)"
"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!"
"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!"
"This recipe was great. I also changed the filling to a cream cheese filling which really made the flavor even better. I found that it was easier to take the end of a wooden spoon to poke a hole in the center to fill the cupcakes. I used my electric cookie press which has a filler attachment. You can feel them puff out when filling. Made for work Christmas party & went over great."
"Imade these for my family and they loved them . The only thing i did different was to use an apple corer to remove the centerof the cupcake and it worked awesome. I've made them 3 times already and they were a big hit."
"you can also pipe the filling in. then you don't have to cut out the top"
"I made these and did not use the filling, they where wonderful!!! Love these!"
"Excellent recipe. Everyone love the delicious, pretty as a picture cupcakes. I did add 1 teaspoon of pumpkin pie spice to the cake batter and 1/2 teaspoon cinnamon to the filling. As suggested by some, I would also try a cream cheese filling in the future. I did not think the filling was difficult to make."
"I have made the recipe 3X's and we LUV it MUCHO!!!! Gracias for sharing the recipe with me & all those I've given copies too."
"The cupcakes are delicious and very light. I didn't think the filling was hard to make, but it wasn't as light as I would have liked it to be. Overall though it is definitely a recipe I will use again, even without the filling."
"I made this recipe for Thanksgiving especially for my grandchildren. They loved it!"
"add a hand full of raisins. makes a big differance"
"You can't just go on hte picture!!!!!! you have to make them my family is still talking about how wonderful they were"
"these are just wonderful!!!!!!!!!!"
"There are many pumkin bread, pumpkin cupcake, and pumpkin muffin recipes as well as frosting and filling recipes to be found. Also, many of us get ideas from reading other recipes and then modify it to our own tastes, dietary needs, etc. We are all free to do that here. What makes this recipe noteworthy, though, is the presentation - the top of the muffin resembling the top and stem of a pumpkin. It is a clever way to present a fall treat."
"These are delicious. With the filling, you just have to make sure you beat it long enough for it to get fluffy. It took it a lot longer than I expected but it worked and everyone loved them."
"Made this AGAIN for Thanksgiving. Yum! Save yourself a LOT of trouble and buy the premade cheesecake filling(next to the cream cheese in the dairy case) it tastes even better!"
"the filling is not hard to make if you cook it longer then it says and make sure it' s ice cold not room temp like it says...... ice cold"
"The cupcakes are fantastic! Although the filling is very hard to make. I tried twice before I went out and bought icing and just piped them into the centers."
"I didn't make this yet but I've decorated cakes with wedding cake icing for years...Use only Crisco shortening otherwise it will have a greasy shortening taste and is gross. Maybe this will make a difference to those who didn't like it. Good luck!"
"I ALMOST FORGOT....... ON THE FILLING IF YOU COOK PAST THE TIME IT SAYS AND THEN PUT IT IN THE ICE BOX IT WILL SET UP VERY STIFF AND YOU'LL HAVE TO DIG IT OUT OF THE PAN . IT WILL BE LIKE VERY STIFF JELLO THEN IT BLENDS IN BERFECT. THERE IS NO LIQUIDS TO DEAL WITH. JUST MIGHT WANT TO ADD MORE FLAVOR TO IT. IT WAS IN THE 30'S HER FOR A HIGH YESTERDAY SO I PUT A COVER ON IT AND PUT ON THE TABLE OUTSIDE LOL GODS ICE BOX!! WORKED PERFECT LOL"
"YA KNOW WHAT ?!?!?!? IF YOU DON'T MAKE THESE YOU ARE REALLY MISSING OUT!!! I MADE THEM TODAY AS I HAD SAID AND WOW!! I DID USE THE FILLING AND IT CAME OUT PERFECT MADE SURE IT WAS COLD BEFORE CREAMED IT ALL TOGETHER AND NO PROBLEM WHAT SO EVER. I DID ADD SOME SPICES TO ADD MORE FLAVOR TO THE FILLING. BUT IT WAS VERY GOOD. WILL MAKE AGAIN WITH OUT FAIL. LIKE I SAID, IF YOU DON'T TRY IT YOUR MISSING A WONDERFUL THING"
"The cupcakes were perfect. Great cake. The filling wasn't very good, though.. I ended up throwing mine out and making another filling recipe so I wouldn't ruin an otherwise perfect cupcake."
"THANK YOU SO MUCH ''DEBHOLDRIDGE'' I HAVE SAID THE SAME THING ON MANY OF THESE. ALL SOULD READ WHAT YOU WROTE BEFORE THEY SPEAK!!!! I WILL MAKE THESE THUR FOR dinner AND AM SURE THEY WILL BE A BIG HIT. I WILL USE FRESH PUMPKIN."
"The cupcake was very good. Moist and had good flavor. We weren't too keen on the filling though. We could taste the shortening too much, even with the vanilla added. I think next time I would just use a cream cheese frosting for filling."
"This cupcake has been a huge hit. Many have said it's the best they ever had. I did not use the filling that was recommended, I made my own. The cake recipe was great though."
"This is DELICIOUS!! Instead of making cupcakes I baked a 13x9 cake and baked for 40-50 minutes, frosted with custard icing (my own recipe but very similar to this one) The cake stayed very moist, I have baked this twice already.....a keeper for sure!"
"These were so good and super easy to make. I took them to work and they got rave reviews from everyone. I did use more of a cream cheese frosting (with a slight variation) to fill them since the original filling didn't work too well (even after using the tips in the reviews). They were super delicious and I will definitely be making them again!"
"Made these for halloween and loved them. Couldn't get the filling right so I just went with a Cream Cheese filling instead and I also added a tsp. of Pumpkin Pie Spice to the batter to give it a little more kick. Will be making these many times in the future!!"
"These are such a good idea. They were pretty simple to make (besides the filling). I made the filling just like the recipe says but it had a funny texture and taste, so I omitted the milk and corstarch part and just added enough cream cheese to the powdered sugar mix to give it the consistency I was looking for...worked out great. I also added cinnamon to the filling as will. I will definately do these again....might add a little more spice to the cupcakes next time!"
"Great easy recipe! I had everything I needed right in my pantry. Super moist and just enough frosting to add some sweetness, but perfect for non-frosting lovers. Definietly will make again!"
"I made the cupcakes with cooked, pureed fresh carrots - they were yummy.Like some of the other folks who have rated and reviewed this recipe, I was not happy with the filling consistency and will make changes next time around."
"These were fantastic! I added some nutmeg & cloves to the batter just for a little extra flavor. The filling was wonderful. I took them to two different gatherings yesterday & they were a huge success! Thanks for the recipe! They'd be great with a cream cheese filling, too."
"I followed this recipe exactly as written and these cupcakes were AWSOME. I did follow a hint from another review which was start your filling first, so the milk/cornstarch mixture has a chance to cool completely. Boil it a little longer so when its cooled it has the consistency of pudding. Then it blends right in with the other ingredients for the filling. The cupcakes were moist and the filling was excellent. I gave alot to friends and family and everyone loved them. This recipe is definitely a keeper to make over and over again any time of year."
"I have made these before and they are awesome. The filing however is a bugger. You have to make sure the milk is cool else it seperates and then you have a mess. My mother in law made a cream cheese filling because of the issues with the filling for these cupcakes."
"Everyone who ate this cupcakes loved them to"
"To speed things a little, I recommend starting the filling first. Then the first part can cool while you mix the cupcakes. As the cupcakes bake and then cool, you can finish whipping the filling."
"every time I meke these cupcakes, people want the recipie! They are so good, moist and when you make them in the mini cupcake pan, it makes enough for loads of people! Wonderful recipie, thanks for sharing!"
"FABULOUS!!! I'm at high altitude so I always use the times as a guide but not set in stone. The filling took longer cooking and beating but it is Perfection every time. I even fill Devils Food Cupcakes and it's great. Definitely a "keeper"."
"Yeah, I had no luck with the filling at all. Mine was so runny there was no way I could even spread it on top."
"Delicious cupcakes!!! But had trouble with the frosting...why does it separate?? Any tips to insure success every time. I used a mixmaster and liquid "kicked out" and never incorporated. Help?"
"LOVED these cupcakes. The filling is fabulous! Personally, these are better than pumpkin pie...seriously."
" Sure, there's plenty of sugar and fat in this recipe, but it's spread out amongst nearly two dozen cupcakes. Bake a batch, take them in to work, and allow yourself to indulge in one. I have not yet tried this recipe, but I'm bookmarking it."
"This is the best cupcake I have EVER eaten in my life!! It is sooo easy to make. It has now been added as an annual holiday treat. Thank you for posting this recipe. It is so great you just have to share it with everyone you meet."
"I found that you needed to cook the cornstarch/milk mixture a little longer (not just until it reached a boil) until it got to a pudding consistancy, cool, then whip. It worked like a charm!This one was fabulous, and my coworkers agree (they have all asked for the recipe). The filling mixture also holds up well. Sure, you can use a cream cheese frosting (not any healthier) but then you have the same old thing-this is refreshing and a little different! This one has made it to the family recipe box!"
"I have been waiting patiently for fall to arrive so I could start using pumpkin again in my baking, and I must say that this is the best pumpkin recipe I have ever used! It was so moist and absolutely delicious! I made a batch and took them to work, the girls all loved them! They are delicious and adorable! For those of you having a problem with the filling, make sure your milk/cornstarch is COMPLETELY cooled, and just keep whipping. I used an electric hand mixer and had to blend close to ten minutes. It seems to take that long for the shortening to completely blend with the liquids, then it whips up fluffy! Thanks for such a great recipe!"
"I made these and took them to work, everyone raved about how delicious they were!"
"These cupcakes are so moist and delicious...Very easy to make and easy to transport...Shelley"
"you can find the recipe for a HO HO cake at Allrecipes.com also read the reviews for tips about the icining"
"The cupcakes were excellent, but the filling didn't get fluffy for me. I thought maybe the butter and shortening weren't soft enough or maybe the milk mixture wasn't cooled down enough. Anyone else have problems? They were yummy though."
"made this and took to work1. Ladies loved it and asked for receipe. At first I thought icing was strange, but kept beating and it was great!great morning coffee break"
"Your Ho Ho Cake sounds delicious!!! could I get the recipe from you PLEASE!!!!! When making the cream filling I done something wrong, mine was really runny. Do you have any tips I could use for the filling? THANK You, Judy"
"I just made the Cream-filled Pumpkin Cakes. They are really good! The cupcakes are moist and the filling was smooth - not dry or pasty. I added 1 teaspoon of pumpkin pie filling to the recipe. I will definitely make this recipe again. It would be great for a potluck or bake sale!Love to bake!!"
" I make a halloween cupcake each year with a devil's food cake stuffed with this "cream" filling (deliciously creamy, not dry at all). It is so popular that they disappear from the dessert table minutes after they're set out! One year, one of the other dads came running up to my husband and whispered, "Hurry up, man, someone made those homemade Hostess cupcakes again this year! Let's get them before they're gone!" When my husband admitted that it was his wife who made them, the other dad gripped my husband's arm and replied, "Oh, man, you are so LUCKY!!" My kids think so, too, though I only make the stuffed cupcakes once a year. But they really are delicious!!"
"I think this sounds pretty good. I make a HO HO cake and it has this same filling and it is not at all dry; tastes just like the Hostess HoHo's. I will definately be giving this a try!"
"I'd like to see a reduced fat/salt/calorie/sugar version."
"Sounds great, I'll give it a try with some alterations. Way too much salt,check out sodium nutrition fact area, think I'd omit that! Thanks for sharing with us!"
"Have used a pastry bag and tip to fill cupcakes and not have to cut out center. Works well.Barb B."
"My daughter is going to love this recipe...she buys up fresh pumpkins and makes pumpkin bread every year to sell for MDA and Breast Cancer. These cupcakes will bring in a lot of donations!! I can see them disappearing fast!!"
"Very easy recipe and really delicious! Took to a picnic and they didn't last 20 minutes, everyone wanted the recipe!"
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.