Jack-O-Lantern Pumpkin Spice Cupcakes
- Level: Intermediate
- Yield: 24 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 377
- Total Fat
- 19
- Saturated Fat
- 10
- Carbohydrates
- 51
- Dietary Fiber
- 1
- Sugar
- 41
- Protein
- 3
- Cholesterol
- 73
- Sodium
- 150
- Total: 2 hr 5 min
- Active: 1 hr 15 min
Ingredients
Cupcakes:
2 sticks (16 tablespoons) unsalted butter
2 cups granulated sugar
4 large eggs
1 cup milk
2 teaspoons pure vanilla extract
2 cups all-purpose flour (see Cook's Note)
2/3 cup almond flour
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1 teaspoon kosher salt
Frosting:
2 sticks (16 tablespoons) unsalted butter, at room temperature
1/4 teaspoon kosher salt
2 1/2 cups confectioners' sugar
5 tablespoons milk, at room temperature
1 teaspoon pure vanilla extract
1 teaspoon orange gel food coloring
Decoration:
6 chewy chocolate rolls, such as Tootsie Rolls, cut into quarters
2 green sour gummy belt candies, cut into 1/8-inch strips lengthwise
Royal Icing:
2 cups confectioners' sugar
1 tablespoon meringue powder
2 tablespoons black gel food coloring
Directions
- For the cupcakes: Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with orange paper liners.
- Melt the butter in a small skillet over medium heat; cook, swirling the pan occasionally, until the butter browns, 6 to 9 minutes. Immediately transfer to a medium bowl and let cool slightly. Whisk in the granulated sugar, eggs, milk and vanilla.
- Whisk the all-purpose flour, almond flour, baking powder, pumpkin pie spice and salt in a large bowl. Add the brown butter mixture and whisk until just combined (do not overmix).
- Divide the batter among the prepared muffin cups, filling them three-quarters of the way. Bake until the tops of the cupcakes spring back when gently pressed, 18 to 22 minutes. Let cool in the pan for 5 minutes then remove to a rack to cool completely.
- For the frosting: Beat the butter and salt with an electric mixer on medium-high speed until smooth and fluffy, about 2 minutes. Reduce the speed to low and add the confectioners' sugar, about 1 cup at a time. After each addition, increase the speed to medium-high and beat until fluffy again, scraping down the sides of the bowl occasionally. Add the milk, vanilla and orange food coloring and beat until smooth.
- To decorate: Pipe the frosting onto the cupcakes with a round pastry tip. Level off the top with an offset spatula to an even and smooth layer. Next, use a toothpick or small skewer to create "grooves" in the frosting to look like a pumpkin. Insert a chewy chocolate quarter in the top of each cupcake to look like a "stem" and drape the green sour gummy belt candy to look like a "vine." Repeat with the remaining cupcakes and candy. Refrigerate until the frosting is slightly firm, about 15 minutes.
- For the royal icing: Whisk together the confectioners' sugar and meringue powder in a large bowl. Add 3 tablespoons water and beat with a mixer on medium-high speed until soft, glossy peaks form, adding up to 1 more tablespoon water if necessary (it should be thick but pipeable). Tint with black gel food coloring until very black. Cover the bowl with a damp paper towel and plastic wrap to prevent the icing from drying out until ready to use. (Makes about 1 cup.)
- Transfer the royal icing to a piping bag fitted with a small round tip. Pie jack-o-lantern faces on each cupcake. Set aside until the royal icing has set, about 30 minutes.
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).