Cream-Filled Pumpkin Cupcakes

Mom2Rose's Note:

Source: Taste of Home

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Serves: 18

Yield: 18.0 cupcakes

CUPCAKES

• 2 cups sugar
• ¾ cup vegetable oil
• 1 (15 ounce) can solid-pack pumpkin
• 4 eggs
• 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 milk
• ½ cup shortening
• ¼ cup butter , softened
• 2 cups confectioners' sugar
• ½ teaspoon vanilla extract (optional)

Directions:

1. In a large mixing bowl, combine the sugar, oil, pumpkin and eggs.
2. Combine the flour, baking soda, salt, baking powder and cinnamon; add to pumpkin mixture and beat until well mixed.
3. Fill paper-lined muffin cups two-thirds full.
4. Bake at 350° for 18-22 minutes or until a toothpick comes out clean.
5. Cool for 10 minutes before removing from pans to wire racks to cool completely.
6. For filling, combine cornstarch and milk in a small saucepan until smooth.
7. Bring to a boil, stirring constantly.
8. Remove from the heat; cool to room temperature.
9. In a large mixing bowl, cream shortening, butter and confectioners' sugar.
10. Beat in vanilla if desired.
11. Gradually add the cornstarch mixture, beating until light and fluffy.
12. Using a sharp knife, cut a 1-in. circle 1 inches deep in the top of each cupcake.
13. Carefully remove tops and set aside.
14. Spoon or pipe filling into cupcakes.
15. Replace tops.