Cream-Filled Pumpkin Cupcakes


I love fall. I love the change that comes with the weather, the change that happens in the trees, and I also love those great fall recipes. In Utah, the fall season is usually so short, you have to enjoy it while it’s hear. Our family went up this weekend to the Snowbird Ski Resort to look at the fall leaves. That’s another thing I love, the fall season in the mountains.

Well, after our trip up the mountain I really was in the mood for a fall treat. Recently, I got an email from Taste of Home. I subscribe to several of the email newsletters. It had a recipe in it for cream-filled pumpkin cupcakes. The recipe says that it originally from their Country Woman magazine. I liked this recipe first of all, because it was pumpkin. Second, because it was a cupcake. And third, because it wasn’t the normal cream cheese frosting that you see with most pumpkin cake recipes. These turned out delectable. Soft and moist pumpkin cake with just enough pumpkin flavor then filled with a light and fluffy cream filling with just enough sweetness. Scrumptious! I did end up kind of laying the cut out cake circle on it’s side, on top of the cream filling. Putting it directly on the top was smashing the cake. This is going to be a fall favorite from now on.



Cream-Filled Pumpkin Cupcakes

2 cups sugar
3/4 cup vegetable oil (I used canola)
1 can (15 ounces) 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 (I used skim milk)
1/2 cup shortening
1/4 cup butter, softened
2 cups confectioners’ sugar
1/2 teaspoon vanilla extract, optional (I used this)

In a large mixing bowl, combine the sugar, oil, pumpkin and eggs. 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° 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.
For filling, combine cornstarch and milk in a small saucepan until smooth. Bring to a boil, stirring constantly. Remove from the heat; cool to room temperature. In a large mixing bowl, cream shortening, butter and confectioners’ sugar. Beat in vanilla if desired. Gradually add the cornstarch mixture, beating until light and fluffy. Using a sharp knife, cut a 1-in. circle 1 in. deep in the top of each cupcake. Carefully remove tops and set aside. Spoon or pipe filling into cupcakes. Replace tops. Yield: about 1-3/4 dozen (I got 2 dozen with no problem)

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6 comments on “Cream-Filled Pumpkin Cupcakes

  • These were so moist and delicious. I especially like them chilled in the fridge.

    I accidentally put the mixture in the cream before it was completely cooled and it made my cream look a little funny but it tasted okay.

    I took some of these to a church function and everyone was impressed with how "fancy" they were but they were so easy!

    I love how you post recipes that go along with the current season!

  • Yummy these look so good!! I love fall!! I cannot believe that tomorrow is October!!

    http://day2daywithhollyj.blogspot.com/

  • Great pictures. YOur pumpkin cupcakes look delicious. I want to make them so bad. I too love the fall in the mountains.

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