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Cream Filled Pumpkin Cupcakes Recipe

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This recipe for Cream Filled Pumpkin Cupcakes, by , is from The Lasley's Favorite Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shanna Lasley
Added: Wednesday, August 20, 2008


2 cups sugar
3/4 cup vegetable oil
1 can (15oz.) solid pack pumpkin
4 eggs
2 cups all purpose flour
2 tsp. baking soda
1 tsp. salt
1 tsp. baking powder
1 tsp. ground cinnamon
1 tbsp. cornstarch
1 cup milk
1/2 cup shortening
1/4 cup butter, softened
2 cups confectioners sugar
1/2 tsp. vanilla extract, optional

In a large mixing bowl, combine the sugar, oil, pumpkin and eggs. Combine the flour, baking soda, salt, baking powder and cinnamon; add to pumpkin mixture and beat until well mixed. Fill paper lined muffin cups 2/3 full. Bake at 350 for 18-22 minutes or until a toothpick comes out clean. Cool for 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 the heat; cool to room temperature. In a large mixing bowl, cream shortening, butter and confectioners sugar. Beat in vanilla if desired. Gradually add the cornstarch mixture, beating until light and fluffy. Using a sharp knife, cut a 1 inch c1rcle 1 inch deep i the top of each cupcake. Carefully remove tops and set aside. Spoon or pipe filling into cupcakes. Replace tops.




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