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Cream Filled Pumpkin Cupcakes Recipe

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Cream Filled Pumpkin Cupcakes Recipe

Prep Time: Cook Time:


  • Granulated sugar | 2.00 cup
  • Canola oil | 0.75 cup
  • Canned pumpkin | 2.00 cup
  • Self-rising enriched wheat flour | 2.00 cup
  • Baking soda | 2.00 tsp
  • Salt | 1.00 tsp
  • Low sodium baking powder | 1.00 tsp
  • Spices, cinnamon, ground | 1.00 tsp
  • Cornstarch | 1.00 tbsp
  • Whole milk with added vitamin D | 1.00 cup
  • Confectionary shortening | 0.50 cup
  • Butter without salt | 0.25 cup
  • Powdered sugar | 2.00 cup unsifted
Nutrition Facts (Per Serving)

Calories per serving: 365.45 mg

Fat per serving: 18.35 g

Saturated fat per serving: 6.57 g

Protein per serving: 2.14 g

Sodium per serving: 453.80 mg

Cholesterol per serving: 8.14 g


  1. Preheat the mixture at a temperature of 350?F. Whisk together the pumpkin, eggs, oil and sugar in a large bowl until well blended. In another bowl, mix together the flour, baking soda, cinnamon, salt and baking powder.
  2. Gradually mix both the mixtures until well blended. Take paper-lined muffin cups; fill them up to 2/3 with the mixture. Place them in the oven and bake for 22 minutes, cool them for 10 minutes and then place them on the wire rack to cool completely.
  3. Put together the milk and cornstarch in a small saucepan until smooth. Heat, bring them to boil and then remove from the heat. Cool the mixture at room temperature.
  4. Beat together the butter, powdered sugar, and shortening until fluffy. Slowly add the milk and cornstarch mixture until smooth. Cut a 1-inch circle 1-inch deep in the top of each cake. Remove the tops and set aside.
  5. Spoon the mixture into cupcakes. Replace the tops. Place the clove at the top of the 'Cream Filled Pumpkin Cupcake' like a pumpkin stem and serve.

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