Cream Filled Pumpkin Cupcakes. In a large bowl, beat sugar, oil, pumpkin and eggs until well blended. Combine flour, baking soda, salt, baking powder and cinnamon; gradually beat into pumpkin mixture until well blended. Cream Cheese Filled Pumpkin Cupcakes - Moist homemade pumpkin cupcakes filled with an easy cream cheese frosting.

And have you seen the pumpkin recipes coming out the wazoo this time of year? There are so many amazing ones. I'm partial to anything paired with chocolate. You can cook Cream Filled Pumpkin Cupcakes using 16 ingredients and 3 steps. Here is how you cook it.

Ingredients of Cream Filled Pumpkin Cupcakes

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

Cream Cheese Filled Pumpkin Cupcakes - rich cream cheese filled inside these amazing pumpkin cupcakes. Every bite is creamy and decadent, so yummy. Remember I told you about my big can of pumpkin? It was the first time I used canned pumpkin in my kitchen, and I was rather surprised that one big can.

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..

Beat the cake mix, pudding mix, eggs, water, and oil in a mixing bowl. These pumpkin cupcakes with cinnamon cream cheese frosting are the only pumpkin cupcake recipe you need. They're moist, extra soft, filled with pumpkin spice and topped with the fluffiest, creamiest frosting around. The Best Vanilla Cream Filling Cupcakes Recipes on Yummly Dark Chocolate Vegan Cupcakes (no Bake), Port Pear Cake, Shortbread Tart With Orange Blossom Cream, Figs, And Raspberries Cream cheese, you complete me.