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Cream Filled Pumpkin Cupcakes Recipe

Cream Filled Pumpkin Cupcakes Recipe
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Prepare the ingredients before making Cream Filled Pumpkin Cupcakes in your home. Then, follow these steps below to serve Cream Filled Pumpkin Cupcakes for your family or friends.

Ingredients: Cream Filled Pumpkin Cupcakes

  • 4 eggs
  • 2 cup sugar
  • 3/4 cup vegetable oil
  • 1 can 15 Oz canned pumpkin
  • 2 cup all-purpose flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • Filling
  • 1 tbsp cornstarch
  • 1 cup milk
  • 1/2 cup shortening
  • 1/4 cup butter, softened
  • 2 cup confectioners sugar
  • 1/2 tsp vanilla extract

How to Make Cream Filled Pumpkin Cupcakes

If you have prepared the ingredients needed, now time to start cooking. There are 3 steps you must follow to make Cream Filled Pumpkin Cupcakes in your home by yourself.

    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.
  • Step 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.
  • Step 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.
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