Description

Craving a festive, indulgent treat that’s perfect for fall celebrations? What if you could bake 18 moist pumpkin cupcakes filled with a creamy vanilla frosting in just 55 minutes of active time? Cream-Filled Pumpkin Cupcakes, a contest winner with 71 reviews, are your answer—ideal for Halloween parties, Thanksgiving dessert tables, or cozy gatherings

Ingredients

Cupcakes

Sugar (2 cups): Sweetens and tenderizes cupcakes. Sub: Coconut sugar or 1-1/2 cups sugar + 1/4 cup maple syrup.
Canola oil (3/4 cup): Keeps cupcakes moist. Sub: Vegetable oil, melted coconut oil, or unsweetened applesauce for lower fat.
Canned pumpkin (15 oz can, ~1-3/4 cups): Adds moisture and rich flavor. Sub: Homemade pumpkin puree (drain well) or mashed sweet potato.
Large eggs (4, room temperature): Bind and add structure. Sub: Flax eggs (4 tablespoons flaxseed meal + 12 tablespoons water) for vegan.
All-purpose flour (2 cups): Forms cupcake structure. Sub: Gluten-free flour blend or 1 cup whole wheat + 1 cup all-purpose.
Baking soda (2 teaspoons): Works with pumpkin for lift. Sub: No substitute; critical for texture.
Salt (1 teaspoon): Balances sweetness. Sub: Kosher salt or reduce to 1/2 teaspoon for low-sodium.
Baking powder (1 teaspoon): Helps cupcakes rise. Sub: No substitute; critical for texture.
Ground cinnamon (1 teaspoon): Adds warm spice. Sub: Pumpkin pie spice or nutmeg.

Filling

Cornstarch (1 tablespoon): Thickens milk base for creamy texture. Sub: Arrowroot powder or all-purpose flour (2 tablespoons).
Whole milk (1 cup): Creates smooth filling base. Sub: Plant-based milk or 2% milk.
Shortening (1/2 cup): Adds fluffiness to filling. Sub: Butter or vegan butter (may be richer).
Butter (1/4 cup, softened): Enhances creamy texture. Sub: Vegan butter or coconut oil.
Confectioners’ sugar (2-3/4 cups): Sweetens and thickens filling. Sub: Reduce to 2 cups or use maple sugar.
Vanilla extract (1/2 teaspoon, optional): Enhances filling flavor. Sub: Almond extract or omit.
Whole cloves (optional): Add decorative “stem” for pumpkin look. Sub: Chocolate chips or omit.

These ingredients are pantry-friendly and seasonal, creating a wholesome, indulgent treat.

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Instructions

Preheat oven and prep pans: Preheat to 350°F (177°C). Line 18 muffin cups with paper liners; lightly grease liners for easy removal. Tip: Paper liners ensure clean release; spray lightly to prevent sticking.
Mix wet ingredients: In a large bowl, beat 2 cups sugar, 3/4 cup canola oil, 15 oz canned pumpkin, and 4 eggs with a mixer or whisk until well blended (about 2-3 minutes). Tip: Room-temperature eggs ensure a smooth batter; use pure pumpkin puree, not pie filling.
Combine dry ingredients: In a medium bowl, whisk 2 cups flour, 2 teaspoons baking soda, 1 teaspoon salt, 1 teaspoon baking powder, and 1 teaspoon cinnamon. Tip: Sift if flour is clumpy for a lighter texture.
Mix batter: Gradually beat dry ingredients into the pumpkin mixture until well blended (batter will be smooth but thick). Tip: Don’t overmix to keep cupcakes tender; scrape bowl sides for even mixing.
Bake: Fill 18 muffin cups two-thirds full (about 1/4 cup batter each). Bake for 18-22 minutes until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely (about 1 hour). Tip: Use a scoop for uniform filling; check at 18 minutes to avoid overbaking.
Make filling: In a small saucepan, whisk 1 tablespoon cornstarch and 1 cup whole milk until smooth. Bring to a boil over medium-high heat, stirring constantly. Reduce heat to medium; cook and stir until thickened (about 2 minutes). Remove from heat; cool to room temperature (about 30 minutes). Tip: Stir constantly to avoid lumps; cover with plastic wrap touching surface to prevent a skin from forming.
Finish filling: In a large bowl, cream 1/2 cup shortening, 1/4 cup softened butter, and 2-3/4 cups confectioners’ sugar until light and fluffy (3-4 minutes). Beat in 1/2 teaspoon vanilla (if using). Gradually add cooled milk mixture, beating until smooth and fluffy (3-5 minutes). Tip: Beat thoroughly for a light texture; adjust sugar for desired sweetness.
Assemble: 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 about 1 tablespoon filling into each cavity. Replace tops, pressing gently. If desired, insert a whole clove into each top to resemble a pumpkin stem. Tip: Use a small spoon or piping bag for neat filling; cut carefully to keep tops intact.
Serve: Serve at room temperature or chilled. Store in the refrigerator due to the filling. Tip: Let cupcakes sit for 10 minutes after assembling for flavors to meld.