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Irresistible Pumpkin Cupcakes

Updated on November 16, 2011
Final product
Final product

When you are baking, one of the worst things that can happen is when your final product comes out dry. One of the best ways to achieve a moist cake or cupcake is by using pureed vegetables in the batter. During the fall, the groceries stores and markets are full of a perfect vegetable for baking. Pumpkins! For those of you who don’t love the taste of pumpkin, when it is used in baking, it is a much more subtle flavor. This recipe is not only an eye-catcher; it is mouthwatering good! The complimentary flavors of pumpkin and sweet cream make this a dessert perfect for fall or all year round.

Ingredients

2 cups of organic sugar

¾ cup canola oil

2 cups of canned of pumpkin

4 eggs

2 cups organic unbleached flour

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon ground cinnamon

Filling

1 tablespoon cornstarch

1 cup organic milk

½ cup organic shortening (I used unsalted butter)

¼ cup unsalted butter

2 cups confectioners’ sugar

½ teaspoon pure vanilla extract

Whole cloves ( 1 per cupcake)

Directions

· Mix sugar, oil, pumpkin and eggs in a bowl until you get a smooth liquid mixture. Slowly mix in flour, baking soda, salt, baking powder and cinnamon.

Ingredients for batter.
Ingredients for batter.
Adding flour
Adding flour

· Fill the cupcake pans with the batter. Bake for 20-22 minutes at 350 degrees. The tops will be golden brown when ready.

· Cool completely on a cooling rack. During this time you can prepare the filling.

Ready to bake
Ready to bake

· To make the cream filling, combine the milk and cornstarch in a small pot on the stove. Stir it constantly until it starts to boil. Once it begins to boil, take it off the heat and allow it to cool.

· While the cornstarch mixture is cooling, mix together in a bowl, the shortening, butter and confectioners’ sugar. Once smooth, slowly add in vanilla and cornstarch mixture. Mix completely.

Filling ingredients
Filling ingredients

· Using a sharp knife cut a circle into the top of each cupcake. Keep the tops because you will use them again. Using the cream mixture, fill the cupcakes and replace the tops on top of the cream. Place a clove on the top to finish the cupcake.

Cutting out the 1" tops
Cutting out the 1" tops

Additional Notes

I chose to use extra butter instead of shortening because personally I don’t like shortening due to the trans fat, but organic shortening that does not contain trans fat. Replacing the shortening with butter did make the cream a little runnier whereas using the shortening will make for a more formed consistency.

This recipe yielded 24 medium sized cupcakes.


Ready to eat!
Ready to eat!

Comments

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    • peti profile image
      Author

      peti 5 years ago

      YemEm, thanks for stopping by! I can't wait to hear what you think of them:)

    • profile image

      YemEm 5 years ago

      Yummy! Can't wait to try it. Thanks so much for sharing!

    • peti profile image
      Author

      peti 5 years ago

      Dave, I agree! I think both those ingredients are amazing together!

    • Dave Mathews profile image

      Dave Mathews 5 years ago from NORTH YORK,ONTARIO,CANADA

      Pumpkin is one flavor I can't resist. I love it almost as much as dark chocolate.

    • peti profile image
      Author

      peti 5 years ago

      Marek504, thank you for the vote up:) Let me know what you think when you try it!

    • marek504 profile image

      marek504 5 years ago from California

      This sounds delicious and so appropriate for the seasons as well. Voted up! And will have to try the recipe!

    • peti profile image
      Author

      peti 5 years ago

      Oceansunsets, you are welcome! I know they will be a hit when you try them! My family keeps asking me to make them again:)

    • oceansnsunsets profile image

      Paula 5 years ago from The Midwest, USA

      Peti, thanks so much for sharing this pumpkin cupcake recipe with us! I can't wait to try them :) Your photos were great too and your descriptions, thanks so much.

    • peti profile image
      Author

      peti 5 years ago

      Thank you sweetie1! Let me know what you think, when you try it! Sinea, hahaha! That is funny! The little holes was one of the best parts!

    • sweetie1 profile image

      sweetie1 5 years ago from India

      Hi peti, i really liked this receipe. I should be trying it soon.

    • Sinea Pies profile image

      Sinea Pies 5 years ago from Northeastern United States

      This recipe sounds so good. As I was reading I was thinking "and who gets to eat the little holes"? But you used them! LOL

    • prasetio30 profile image

      prasetio30 5 years ago from malang-indonesia

      I love all the pictures about this cupcakes and your step by step instruction. It sound delicious. I'll show this to my mom. Thanks for share with us. Well done and vote up!

      Prasetio

    • SanneL profile image

      SanneL 5 years ago from Sweden

      This recipe looks wonderful!!

      I like the idea of the sweet cream filling. It most be so yummy. I sure have to make these one day.

      Thanks for sharing,

      Sannel