Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Pumpkin-Shaped Cupcakes
Getting reviews...
- Level: Easy
- Total: 2 hr
- Active: 1 hr
- Yield: 12 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 502
- Total Fat
- 28 g
- Saturated Fat
- 17 g
- Carbohydrates
- 60 g
- Dietary Fiber
- 0 g
- Sugar
- 49 g
- Protein
- 4 g
- Cholesterol
- 106 mg
- Sodium
- 289 mg
Turning a batch of cupcakes into a bright pumpkin patch makes for a whimsical autumn treat. The warmly spiced cupcakes are topped with mounds of cream cheese frosting shaped into domes, coated with orange sanding sugar and piped with orange-tinted frosting to resemble cute ridged pumpkins. The tangy cream cheese frosting is a great match for the sweet spiced cakes, making them as delicious as they are festive.
- Level: Easy
- Total: 2 hr
- Active: 1 hr
- Yield: 12 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 502
- Total Fat
- 28 g
- Saturated Fat
- 17 g
- Carbohydrates
- 60 g
- Dietary Fiber
- 0 g
- Sugar
- 49 g
- Protein
- 4 g
- Cholesterol
- 106 mg
- Sodium
- 289 mg
Ingredients
Spiced Cupcakes:
Cream Cheese Frosting:
Decorations:
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
Special equipment:
12 paper cupcake liners- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.
- For the spiced cupcakes: Whisk the flour, pumpkin pie spice, baking powder, baking soda and salt together in a large bowl; set aside. Whisk the melted butter, granulated sugar, brown sugar, sour cream, eggs and vanilla together in another large bowl until smooth. Whisk in the flour mixture until just combined.
- Divide the batter among the paper liners, filling each about two-thirds full. Bake until a toothpick inserted in the middle of the cupcakes comes out clean, 18 to 20 minutes. Cool the cupcakes in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- Meanwhile, for the cream cheese frosting: Combine the cream cheese, butter, confectioners’ sugar, vanilla and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed and slowly increase to medium-high speed. Beat until smooth and fluffy, about 3 minutes.
- Remove 1/4 cup frosting, place it in a small bowl and add the orange food coloring to it. Mix until evenly tinted. Transfer the orange frosting to a small disposable piping bag or resealable plastic bag. Cover the frosting in the large bowl and, along with the piping bag, refrigerate until firmed, about 1 hour.
- For the decorations: Place the orange sanding sugar in a small bowl. Using a 1/4-cup cookie scoop, scoop a rounded mound of frosting onto each cupcake. Spread the frosting to the edges of the cupcake while maintaining a smooth dome shape. One at a time, dip the frosted tops into the orange sanding sugar, gently rolling to coat completely.
- Score about 5 evenly spaced vertical lines down the frosting dome on each cupcake with a paring knife. Cut a small hole from the tip of the piping bag or resealable bag and pipe the orange frosting over the scored lines to resemble the ridges on a pumpkin. Place a slice of green gumdrop on top of each for the stem. Keep chilled until ready to serve.
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.)
