Cream-Filled Pumpkin Cupcakes
Here's a charming 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
Ingredients
- 2 cups sugar
- 3/4 cup canola oil
- 1 can (15 ounces) solid-pack pumpkin
- 4 large eggs, room temperature
- 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 whole milk
- 1/2 cup shortening
- 1/4 cup butter, softened
- 2-3/4 cups confectioners' sugar
- 1/2 teaspoon vanilla extract, optional
- Whole cloves, optional
Reviews
I haven't met anyone who doesn't like these - even if they don't care for pumpkin pie or bars. I've given up on trying to make the filling for this recipe and just use a simple cream cheese frosting - much quicker and still taste amazing. I tried the filling 3 times and it only turned out once so I'm done trying to figure out what I'm doing wrong.
Such a great cupcake ! We Love pumpkin . I never made creme filled anything because I thought they'd be to difficult. These are easy and so tastey .The creme is not to sweet, just right. Next time I May add a little flavor to the creme for a bit of a tweak. My family loved them.
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.
Absolutely delicious!
Excellent recipe.
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.