Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, cream filled pumpkin cupcakes. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Cream Filled Pumpkin Cupcakes is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Cream Filled Pumpkin Cupcakes is something which I’ve loved my entire life.

Finish Your Holiday Feast with the Grand Finale of All Desserts. 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. In a large mixing bowl, combine the sugar, oil, pumpkin and eggs.

To get started with this recipe, we have to prepare a few ingredients. You can cook cream filled pumpkin cupcakes using 16 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Cream Filled Pumpkin Cupcakes:

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

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Steps to make Cream Filled Pumpkin Cupcakes:

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.

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. These amazing pumpkin cupcakes are a perfect fall treat! There are some amazing bloggers out there in this world.

So that’s going to wrap it up for this exceptional food cream filled pumpkin cupcakes recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!