Sunday, February 8, 2009

Pumpkin Cream Cupcakes

2 cups sugar
3/4 cup vegetable 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 teaspoon ground cinnamon

2 (8 oz.) soft cream cheese
3/4 c. sugar
2 tbsp. vanilla
1 egg
1/8 tsp. salt

In a bowl, mix sugar, oil, pumpkin and eggs. Combine the flour, baking soda, salt, baking powder and cinnamon; add to pumpkin mixture and beat until well mixed.

Fill muffin cups 2/3 full. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For filling, combine all of the ingredients and beat until fluffy.

Using a sharp paring knife, cut a circle in the top of each cupcake. Carefully remove tops and set aside. Spoon or pipe filling into cupcakes. Replace tops and frost if desired. If you have a piping bag with a tip you can just puncture the cupcake but it won't yield as much filling inside the cake.

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