Recipes..Cream Cheese Filled Pumpkin Cupcakes
1 1/3 cups sugar
1/2 cup canola oil
1 1/4 cups canned 100% pumpkin
3 large eggs
1 1/3 cups all purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
For Cream Cheese Filling
4 ounces cream cheese softened
1/4 cup 4 Tablespoons unsalted butter, softened
2 cups confectioner's sugar
1 teaspoon vanilla
handful of whole cloves optional
INSTRUCTIONS
Preheat oven to 350 degrees. In a large bowl, beat sugar, oil, pumpkin and eggs until well blended. Combine flour, baking soda, salt, baking powder and cinnamon in a small bowl. Gradually beat into pumpkin mixture until well blended.
Line cupcake pan with paper liners. Fill each line three quarters full. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing to wire racks.
For Frosting:
Beat cream cheese and butter together for several minutes. Mix in confectioner's sugar and vanilla. Beat until smooth and creamy.
Using an apple corer poke a hole in the center of each cupcake. If you don't have an apple corer you can also cut a 1 inch by 1 inch circle in the center using a sharp knife. Set aside cake pieces.
Fill hole with frosting and add a little frosting on the top. Place reserved cake pieces on top and garnish with one clove.
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