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    You are in: Home / Recipes / Cream-Filled Pumpkin Cupcakes Recipe
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    Cream-Filled Pumpkin Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Mom2Rose's Note:

    Source: Taste of Home

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    Ingredients:

    Serves: 18

    Yield:

    cupcakes

    Units: US | Metric

    CUPCAKES

    FILLING

    Directions:

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

    Ratings & Reviews:

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    Nutritional Facts for Cream-Filled Pumpkin Cupcakes

    Serving Size: 1 (117 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 374.9
     
    Calories from Fat 171
    45%
    Total Fat 19.1 g
    29%
    Saturated Fat 4.9 g
    24%
    Cholesterol 55.6 mg
    18%
    Sodium 330.2 mg
    13%
    Total Carbohydrate 48.9 g
    16%
    Dietary Fiber 0.5 g
    2%
    Sugars 35.7 g
    142%
    Protein 3.5 g
    7%

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