Ingredients
2 cups sugar3/4 cup canola oil1 can (15 ounces) pumpkin4 large eggs, room temperature2 cups all-purpose flour2 teaspoons baking soda1 teaspoon salt1 teaspoon baking powder1 teaspoon ground cinnamonFILLING:1 tablespoon cornstarch1 cup whole milk1/2 cup shortening1/4 cup butter, softened2-3/4 cups confectioners’ sugar1/2 teaspoon vanilla extract, optionalWhole cloves, optional
Preparation
Preheat oven to 350°. 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.
Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.
For filling, combine cornstarch and milk in a small saucepan until smooth. Bring to a boil, stirring constantly. Remove from heat; cool to room temperature.
In a large bowl, cream shortening, butter and confectioners’ sugar until light and fluffy. Beat in vanilla if desired. Gradually add cornstarch mixture, beating until smooth, 3-5 minutes.
Using a sharp knife, cut a 1-in. circle 1 in. deep in the top of each cupcake. Carefully remove tops and set aside. Spoon or pipe filling into cupcakes. Replace tops. If desired, add a clove “pumpkin stem” to the tops.
