“Source: Taste of Home”
READY IN:
35mins
SERVES:
18
YIELD:
18 cupcakes
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large mixing bowl, combine the sugar, oil, pumpkin and eggs.
  2. Combine the flour, baking soda, salt, baking powder and cinnamon; add to pumpkin mixture and beat until well mixed.
  3. Fill paper-lined muffin cups two-thirds full.
  4. Bake at 350° for 18-22 minutes or until a toothpick comes out clean.
  5. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  6. For filling, combine cornstarch and milk in a small saucepan until smooth.
  7. Bring to a boil, stirring constantly.
  8. Remove from the heat; cool to room temperature.
  9. In a large mixing bowl, cream shortening, butter and confectioners' sugar.
  10. Beat in vanilla if desired.
  11. Gradually add the cornstarch mixture, beating until light and fluffy.
  12. Using a sharp knife, cut a 1-in. circle 1 inches deep in the top of each cupcake.
  13. Carefully remove tops and set aside.
  14. Spoon or pipe filling into cupcakes.
  15. Replace tops.

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