Easiest Way to Prepare Appetizing Cream Filled Pumpkin Cupcakes

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

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

These Cream Cheese Filled Pumpkin Cupcakes are so festive too. 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. The only pumpkin cupcakes recipe you need!

Cream Filled Pumpkin Cupcakes instructions

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..
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..
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..

Moist, melt-in-your mouth soft pumpkin cupcakes. Cream cheese frosting is easy and tastes like marshmallow cream. Pumpkin cupcakes are so easy to make and rise beautifully every time. The crumb is perfectly moist and melt-in-your mouth soft. These pumpkin cupcakes are super delicious, soft, moist, and topped with an easy homemade cream cheese frosting.