Cream-Filled Pumpkin Cupcakes
TOTAL TIME: Prep: 35 min. Bake: 20 min. + cooling
YIELD: 1-1/2 dozen.
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
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2 cups sugar
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3/4 cup canola oil
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1 can (15 ounces) pumpkin
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4 large eggs, room temperature
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2 cups all-purpose flour
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2 teaspoons baking soda
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1 teaspoon salt
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1 teaspoon baking powder
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1 teaspoon ground cinnamon
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FILLING:
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1 tablespoon cornstarch
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1 cup whole milk
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1/2 cup shortening
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1/4 cup butter, softened
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2-3/4 cups confectioners' sugar
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1/2 teaspoon vanilla extract, optional
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Whole cloves, optional
Directions
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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.
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2.
Fill 18 paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
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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.
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4.
In a large bowl, cream shortening, butter and confectioners' sugar until light and fluffy, 3-4 minutes. Beat in vanilla if desired. Gradually add cornstarch mixture, beating until smooth, 3-5 minutes.
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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, top each cupcake with a clove pumpkin stem.
Nutrition Facts
1 cupcake: 397 calories, 19g fat (4g saturated fat), 49mg cholesterol, 342mg sodium, 54g carbohydrate (42g sugars, 1g fiber), 4g protein.
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