PUMPKIN CUPCAKES WITH CREAM FILLING

• 1 cup milk
• 1 tsp vanilla
• 1/2 cup shortening
• 1/4 cup softened butter
• 1 1/2 tbsp cornstarch
• 2 cup powdered sugar
• 20 whole cloves...optional, for little stems on top of muffins
• 2 cup all purpose flour
• 2 cup sugar
• 1 tsp baking powder
• 2 tsp baking soda
• 1 tsp salt
• 1 tsp cinnamon
• 1/2 tsp all spice
• 1/2 tsp nutmeg
• 4 eggs
• 3/4 cup vegetable oil
• 1 (15 oz) can pumpkin

1. ***FOR FILLING***
2. in a small saucepan, combine cornstarch and milk, bring to a boil over medium heat stirring constantly, remove from heat, cool to room temperature
3. in a large bowl cream shortening, powdered sugar, and butter until light and fluffy about 4 minutes, add vanilla, gradually add cornstarch mixture beat until smooth
4. ***FOR CUPCAKES***
5. preheat oven 350F and line muffin pan with paper liners
6. in a bowl mix together...flour, baking powder and soda, salt, and spices
7. in a large bowl beat sugar and eggs 2minutes until light and creamy, add oil and pumpkin beating another 2 minutes until well blended
8. gradually beat flour mixture into pumpkin mixture blend well
9. fill muffin cups and bake 18 - 22 min or until toothpick inserted in center comes out clean cool cupcakes completely
10. ***ASSEMBLE***
11. with the point of a paring knife cut circles about 1" deep out of the tops of each cupcake
12. put filling into a zip lock bag, cut a small piece of the corner off, pipe filling into each cupcake, replace tops and add a clove for a cute little 'pumpkin stem'

milk, vanilla, shortening, butter, cornstarch, powdered sugar, flour, sugar, baking powder, baking soda, salt, cinnamon, spice, nutmeg, eggs, vegetable oil, pumpkin

Taken from cookpad.com/us/recipes/339311-pumpkin-cupcakes-with-cream-filling (may not work)