Cream-Filled Pumpkin Cupcakes
INGREDIENTS
•
8 Servings
•
Ingredients
•
2 cups sugar
•
3/4 cup canola oil
•
1 can (15 ounces) solid-pack pumpkin
•
4 eggs
•
2 cups all-purpose flour
•
2 teaspoons baking soda
•
1 teaspoon salt
•
1 teaspoon baking powder
•
1 1/2 tsp pumpkin pie spice
•
FILLING:
•
1 tablespoon cornstarch
•
1 cup milk
•
1/2 cup shortening
•
1/4 cup butter, softened
•
2 cups confectioners’ sugar
•
1/2 teaspoon vanilla extract, optional
•
Whole cloves, optional
•
Frosting
•
2 (8 ounce) packages cream cheese,
•
softened
•
1/2 cup butter, softened
•
2 cups sifted confectioners’ sugar
•
1 teaspoon vanilla extract
•
Directions:
•
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use.
Comments & Reviews
Just A Pinch Sweepstakes