Cream-Filled Pumpkin Cupcakes

Ingredients

CUPCAKES

• 2 cups sugar
• 3/4 cup vegetable oil

• 1 (15 ounce) can solid-pack pumpkin
• 4 eggs
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon

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)

Directions

1. 1

   In a large mixing bowl, combine the sugar, oil, pumpkin and eggs.

2. 2

   Combine the flour, baking soda, salt, baking powder and cinnamon; add to pumpkin mixture and beat until well mixed.

3. 3

   Fill paper-lined muffin cups two-thirds full.

4. 4

   Bake at 350° for 18-22 minutes or until a toothpick comes out clean.

5. 5

   Cool for 10 minutes before removing from pans to wire racks to cool completely.

6. 6

   For filling, combine cornstarch and milk in a small saucepan until smooth.

7. 7

   Bring to a boil, stirring constantly.

8. 8

   Remove from the heat; cool to room temperature.

9. 9

   In a large mixing bowl, cream shortening, butter and confectioners' sugar.

10. 10

    Beat in vanilla if desired.

11. 11

    Gradually add the cornstarch mixture, beating until light and fluffy.

12. 12

    Using a sharp knife, cut a 1-in. circle 1 inches deep in the top of each cupcake.

13. 13

    Carefully remove tops and set aside.

14. 14

    Spoon or pipe filling into cupcakes.

15. 15

    Replace tops.