Cream Filled Pumpkin Cupcakes. Want To Learn How To Make Vanilla Cupcakes? 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.

Cream Filled Pumpkin Cupcakes

The little sucker breaks and you're left with a cream cheese filled mess you try to cover with powdered sugar. Instead of all that, take on these pumpkin cupcakes with cream cheese filling. Cream Cheese Filled Pumpkin Cupcakes – Moist homemade pumpkin cupcakes filled with an easy cream cheese frosting. You can cook Cream Filled Pumpkin Cupcakes using 16 ingredients and 3 steps. Here is how you cook it.

Ingredients of Cream Filled Pumpkin Cupcakes

  1. Prepare 4 of eggs.
  2. Prepare 2 cup of sugar.
  3. You need 3/4 cup of vegetable oil.
  4. It’s 1 can of 15 Oz canned pumpkin.
  5. You need 2 cup of all-purpose flour.
  6. Prepare 2 tsp of baking soda.
  7. It’s 1 tsp of salt.
  8. You need 1 tsp of baking powder.
  9. You need 1 tsp of ground cinnamon.
  10. You need of Filling.
  11. You need 1 tbsp of cornstarch.
  12. You need 1 cup of milk.
  13. Prepare 1/2 cup of shortening.
  14. Prepare 1/4 cup of butter, softened.
  15. It’s 2 cup of confectioners sugar.
  16. Prepare 1/2 tsp of vanilla extract.

These amazing pumpkin cupcakes are a perfect fall treat! There are some amazing bloggers out there in this world. And have you seen the pumpkin recipes coming out the wazoo this time of year? There are so many amazing ones.

Cream Filled Pumpkin Cupcakes step by step

  1. In a mixing bowl, combine the eggs, sugar, oil and pumpkin. In another bowl, combine the flour, baking soda, salt, baking powder and cinnamon; add to pumpkin mixture and beat until well mixed. Fill paper lined muffin cups two-thirds full. Bake at 350°F 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..
  2. For filling, combine cornstarch and milk in a small saucepan until smooth. Bring to a boil; cook and stir constantly for 2 minutes or until thickened. Remove from the heat; cool to room temperature. In a mixing bowl, cream shortening, butter and sugar and vanilla. Gradually add the cornstarch mixture beating until light and fluffy..
  3. Using a sharp knife, cut a 1 inch circle 1 inch deep in the top of each cupcake. Carefully remove tops and set aside. Spoon or pipe filling into cupcakes. Replace tops..

I'm partial to anything paired with chocolate. Beat the cake mix, pudding mix, eggs, water, and oil in a mixing bowl. Here's a charming use for pumpkin. To make the presentation cute and seasonal, I decorated the cupcakes with the pumpkin-shaped candies. My son was more interested in eating the candy pumpkins than the cupcakes but it was totally fine for me as I was eating the best part of the cupcakes, the cream cheese filling and the cupcakes.

By Sandra