Cream Cheese Filled Pumpkin Cupcakes

Ingredients

• 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

1. 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.
2. 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:
3. Beat cream cheese and butter together for several minutes. Mix in confectioner's sugar and vanilla. Beat until smooth and creamy.
4. 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.
5. 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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