Name: Cream Filled Pumpkin Cupcakes
Ingredients: 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

Cream Filled Pumpkin Cupcakes. Here's a charming use for pumpkin. Bursting with flavor and plenty of eye-catching appeal, these sweet and spicy filled cupcakes are bound to dazzle your family any time of the year. Pumpkin cupcakes deserve their own spotlight, right?

These amazing pumpkin cupcakes are a perfect fall treat! There are some amazing bloggers out there in this world. So glad this perfect combo of cream cheese and pumpkin made it's way into our hungry bellies this year! You can cook Cream Filled Pumpkin Cupcakes using 16 ingredients and 3 steps. Here is how you cook that.

Ingredients of Cream Filled Pumpkin Cupcakes

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

These Cream Cheese Filled Pumpkin Cupcakes are so festive too. These easy pumpkin cupcakes are the BEST pumpkin cupcake recipe you will ever find, thanks to the addition of one very important ingredient! Once you see how easy they are to make, and how absolutely delicious they taste, you'll never want to buy a boxed cake mix again. I have a SWEET video for you guys today :).

Cream Filled Pumpkin Cupcakes step by step

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..
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..
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..

I promise you this is the BEST cream-filled pumpkin cupcakes you will ever taste! The soft and moist pumpkin cupcakes were filled with the rich and sweet cream cheese, so every bite is decadent and sinfully delicious. To make the presentation cute and seasonal, I decorated the cupcakes with the pumpkin-shaped candies. Meanwhile for the frosting, combine the cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice and brown sugar until smooth. Once the cupcakes cool, use a spatula to ice the cupcakes.