Cream Filled Pumpkin Cupcakes

• 4 eggs
• 2 cup sugar
• 3/4 cup vegetable oil
• 1 can 15 Oz canned pumpkin
• 2 cup all-purpose flour
• 2 tsp baking soda
• 1 tsp salt
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1 tbsp cornstarch
• 1 cup milk
• 1/2 cup shortening
• 1/4 cup butter, softened
• 2 cup confectioners sugar
• 1/2 tsp vanilla extract

1. In a mixing bowl, combine the eggs, sugar, oil and pumpkin.
2. In another bowl, combine the flour, baking soda, salt, baking powder and cinnamon; add to pumpkin mixture and beat until well mixed.
3. Fill paper lined muffin cups two-thirds full.
4. Bake at 350F for 18-22 minutes or until a toothpick comes out clean.
5. Cool for 10 minutes before removing from pans to wire racks to cool completely.
6. For filling, combine cornstarch and milk in a small saucepan until smooth.
7. Bring to a boil; cook and stir constantly for 2 minutes or until thickened.
8. Remove from the heat; cool to room temperature.
9. In a mixing bowl, cream shortening, butter and sugar and vanilla.
10. Gradually add the cornstarch mixture beating until light and fluffy.
11. Using a sharp knife, cut a 1 inch circle 1 inch deep in the top of each cupcake.
12. Carefully remove tops and set aside.
13. Spoon or pipe filling into cupcakes.
14. Replace tops.

eggs, sugar, vegetable oil, pumpkin, flour, baking soda, salt, baking powder, ground cinnamon, cornstarch, milk, shortening, butter, confectioners sugar, vanilla

Taken from cookpad.com/us/recipes/368833-cream-filled-pumpkin-cupcakes (may not work)