Show Subscription Form




Cream-Filled Pumpkin Cupcakes Recipe
Cream-Filled Pumpkin Cupcakes Recipe photo by Taste of Home

Cream-Filled Pumpkin Cupcakes Recipe

Publisher Photo
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
TOTAL TIME: Prep: 35 min. Bake: 20 min. + cooling
MAKES:18 servings
TOTAL TIME: Prep: 35 min. Bake: 20 min. + cooling
MAKES: 18 servings

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

  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.
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.

Reviews for Cream-Filled Pumpkin Cupcakes

AVERAGE RATING
   (85)
RATING DISTRIBUTION
5 Star
 (57)
4 Star
 (22)
3 Star
 (4)
2 Star
 (2)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Dec. 7, 2013

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..

MY REVIEW
Reviewed Nov. 20, 2013

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.

MY REVIEW
Reviewed Oct. 17, 2013

Delicious!

MY REVIEW
Reviewed Nov. 28, 2012

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!

MY REVIEW
Reviewed Nov. 21, 2012

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

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT