Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Watch how to make this recipe.
Flat Frosting Pumpkin Cupcakes
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- Level: Easy
- Total: 1 hr 30 min
- Active: 45 min
- Yield: 12 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 554
- Total Fat
- 26 g
- Saturated Fat
- 14 g
- Carbohydrates
- 79 g
- Dietary Fiber
- 1 g
- Sugar
- 60 g
- Protein
- 4 g
- Cholesterol
- 92 mg
- Sodium
- 176 mg
These cheery pumpkin-flavored cupcakes are decorated using the trendy flat frosting technique that’s looks super professional but is surprisingly easy to master. Believe it or not, our secret to creating a smooth, even iced top of delicious buttercream is to frost the cupcakes, then flip them over and let them chill until firm. Once the cupcakes are turned right-side up, they’re easily transformed into festive, picture-perfect fall treats.
- Level: Easy
- Total: 1 hr 30 min
- Active: 45 min
- Yield: 12 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 554
- Total Fat
- 26 g
- Saturated Fat
- 14 g
- Carbohydrates
- 79 g
- Dietary Fiber
- 1 g
- Sugar
- 60 g
- Protein
- 4 g
- Cholesterol
- 92 mg
- Sodium
- 176 mg
Ingredients
Cupcakes:
Frosting:
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Directions
Special equipment:
a large piping bag fitted with a large round tip- For the cupcakes: Position an oven rack in the center of the oven and preheat to 350 degrees F. Line a 12-cup muffin tin with paper liners and coat the liners and top of the tin with cooking spray. Set aside.
- Whisk the flour, pumpkin pie spice, baking powder and salt together in a large bowl. Whisk the pumpkin purée, granulated sugar, butter, eggs, milk and vanilla together in a medium bowl. Pour the pumpkin mixture into the flour mixture and gently fold until just incorporated (it’s okay if there are some lumps).
- Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full. Bake in the center of the oven until the tops of the cupcakes spring back when pressed, 24 to 28 minutes, rotating the tin halfway through. Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
- For the frosting: Beat the butter, cream cheese and confectioners’ sugar in the bowl of a stand mixer fitted with a paddle attachment on low speed until just combined. Add the milk and beat until just combined. Add the orange food coloring and beat until completely incorporated. Transfer to a large piping bag fitted with a large round tip.
- Line a baking sheet with parchment paper. Pipe 2 large circles next to each other, just barely touching, in the center of each cupcake. Flip the cupcakes upside down onto the prepared baking sheet and gently press to flatten the frosting. Refrigerate until the frosting has hardened, 30 minutes to 1 hour.
- Carefully peel the cupcakes from the parchment and set them right-side up. Place a piece of green sour straw down into one side of the orange frosting for a pumpkin stem. Sprinkle a little bit of green sanding sugar underneath the stem and use the tines of a fork to create lines down like the ridges on a pumpkin. Repeat with the remaining cupcakes and pieces of sour straw.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
