Cream-Filled Pumpkin Cupcakes Recipe: How to Make It

Ingredients

• 2 cups sugar
• 3/4 cup canola oil
• 1 can (15 ounces) pumpkin
• 4 large eggs, room temperature
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• FILLING:
• 1 tablespoon cornstarch
• 1 cup whole milk
• 1/2 cup shortening
• 1/4 cup butter, softened
• 2-3/4 cups confectioners' sugar
• 1/2 teaspoon vanilla extract, optional
• Whole cloves, optional