Recipe: Appetizing PUMPKIN CUPCAKES WITH CREAM FILLING

PUMPKIN CUPCAKES WITH CREAM FILLING. 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. A pumpkin cupcake with cream cheese filling is the exact same flavor without all that struggle.

You will find mascarpone, a Italian triple-cream cheese, in the gourmet cheese case at your supermarket packaged in small plastic containers. Cream Cheese Filled Pumpkin Cupcakes - Moist homemade pumpkin cupcakes filled with an easy cream cheese frosting. These amazing pumpkin cupcakes are a perfect fall treat! You can have PUMPKIN CUPCAKES WITH CREAM FILLING using 20 ingredients and 12 steps. Here is how you achieve that.

Ingredients of PUMPKIN CUPCAKES WITH CREAM FILLING

1. It's of FILLING.
2. You need of milk.
3. It's of vanilla.
4. It's of shortening.
5. Prepare of softened butter.
6. You need of cornstarch.
7. It's of powdered sugar.
8. It's of whole cloves...optional, for little stems on top of muffins.
9. Prepare of MUFFIN.
10. It's of all purpose flour.
11. You need of sugar.
12. You need of baking powder.
13. It's of baking soda.
14. It's of salt.
15. Prepare of cinnamon.
16. You need of all spice.
17. Prepare of nutmeg.
18. You need of eggs.
19. Prepare of vegetable oil.
20. Prepare of (15 oz) can pumpkin.

There are some amazing bloggers out there in this world. 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.

PUMPKIN CUPCAKES WITH CREAM FILLING instructions

1. ***FOR FILLING***.
2. in a small saucepan, combine cornstarch and milk, bring to a boil over medium heat stirring constantly, remove from heat, cool to room temperature.
3. in a large bowl cream shortening, powdered sugar, and butter until light and fluffy about 4 minutes, add vanilla, gradually add cornstarch mixture beat until smooth.
4. ***FOR CUPCAKES***.
5. preheat oven 350°F and line muffin pan with paper liners.
6. in a bowl mix together...flour, baking powder and soda, salt, and spices.
7. in a large bowl beat sugar and eggs 2minutes until light and creamy, add oil and pumpkin beating another 2 minutes until well blended.
8. gradually beat flour mixture into pumpkin mixture blend well.
9. fill muffin cups and bake 18 - 22 min or until toothpick inserted in center comes out clean cool cupcakes completely.
10. ***ASSEMBLE***.
11. with the point of a paring knife cut circles about 1" deep out of the tops of each cupcake.
12. put filling into a zip lock bag, cut a small piece of the corner off, pipe filling into each cupcake, replace tops and add a clove for a cute little 'pumpkin stem'.

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. To make the presentation cute and seasonal, I decorated the cupcakes with the pumpkin-shaped candies. My son was more interested in eating the candy pumpkins than the cupcakes but it was totally fine for me as I was eating the best part of the cupcakes, the cream cheese filling and the cupcakes. Pumpkin pie filling contains pumpkin purée, spices, and it's already sweetened.