Cream-Filled Pumpkin Cupcakes

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2 cups sugar

3/4 cup vegetable oil

1 can (15 ounces) solid-pack pumpkin

4 eggs

2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 tablespoon cornstarch

1 cup milk

1/2 cup shortening

1/4 cup butter, softened

2 cups confectioners’ sugar

1/2 teaspoon vanilla extract, optional

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