Easiest Way to Make Yummy PUMPKIN CUPCAKES WITH CREAM FILLING

PUMPKIN CUPCAKES WITH CREAM FILLING. Here's a charming use for pumpkin. Fill paper-lined muffin cups two-thirds full. The one and only recipe for pumpkin cupcakes with cream cheese frosting that I'll bake!

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. The only pumpkin cupcakes recipe you need! Moist, melt-in-your mouth soft pumpkin cupcakes. You can have PUMPKIN CUPCAKES WITH CREAM FILLING using 20 ingredients and 12 steps. Here is how you cook it.

Ingredients of PUMPKIN CUPCAKES WITH CREAM FILLING

1. It's of FILLING.
2. It's 1 cup of milk.
3. Prepare 1 tsp of vanilla.
4. It's 1/2 cup of shortening.
5. It's 1/4 cup of softened butter.
6. It's 1 1/2 tbsp of cornstarch.
7. Prepare 2 cup of powdered sugar.
8. It's 20 of whole cloves...optional, for little stems on top of muffins.
9. Prepare of MUFFIN.
10. You need 2 cup of all purpose flour.
11. You need 2 cup of sugar.
12. Prepare 1 tsp of baking powder.
13. It's 2 tsp of baking soda.
14. Prepare 1 tsp of salt.
15. You need 1 tsp of cinnamon.
16. Prepare 1/2 tsp of all spice.
17. It's 1/2 tsp of nutmeg.
18. Prepare 4 of eggs.
19. It's 3/4 cup of vegetable oil.
20. Prepare 1 of (15 oz) can pumpkin.

Cream cheese frosting is easy and tastes like The only pumpkin cupcakes recipe you will need! This is a gem of a recipe. Pumpkin cupcakes are so easy to make and rise beautifully every time. These amazing cupcakes deserved an upgrade!] I first made pumpkin cupcakes with cream cheese frosting nearly five years ago, and I have been loving I used a similar filling for the pumpkin whoopie pies that I made four years ago.

PUMPKIN CUPCAKES WITH CREAM FILLING instructions

1. ***FOR FILLING***.
2. in a small saucepan, combine cornstarch and milk, bring to a boil over medium heat stirring constantly, remove from heat, cool to room temperature.
3. in a large bowl cream shortening, powdered sugar, and butter until light and fluffy about 4 minutes, add vanilla, gradually add cornstarch mixture beat until smooth.
4. ***FOR CUPCAKES***.
5. preheat oven 350°F and line muffin pan with paper liners.
6. in a bowl mix together...flour, baking powder and soda, salt, and spices.
7. in a large bowl beat sugar and eggs 2minutes until light and creamy, add oil and pumpkin beating another 2 minutes until well blended.
8. gradually beat flour mixture into pumpkin mixture blend well.
9. fill muffin cups and bake 18 - 22 min or until toothpick inserted in center comes out clean cool cupcakes completely.
10. ***ASSEMBLE***.
11. with the point of a paring knife cut circles about 1" deep out of the tops of each cupcake.
12. put filling into a zip lock bag, cut a small piece of the corner off, pipe filling into each cupcake, replace tops and add a clove for a cute little 'pumpkin stem'.

The maple is an awesome complement to both pumpkin and cream. Homemade pumpkin cupcakes with a cinnamon-cream cheese frosting are delicious in the fall, or any other time of the year. I did change a few things though after reading some reviews. I replaced the butter with oil and I doubled the pumpkin and cinnamon. These pumpkin cupcakes are super delicious, soft, moist, and topped with an easy homemade cream cheese frosting.