Pumpkin Patch Cupcakes are my kind of cupcake- simple design that still looks pretty. I am the girl who usually drops on store bought icing and even I could handle this one!
Ingredients
1 C + 2 TBSP flour
1/2 tsp cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp salt
1/2 tbsp baking powder
1/4 tsp baking soda
1/4 C unsalted sweet cream butter, softened
1/2 C sugar
2 TBSP + 2 TSP brown sugar
1 egg, room temp
6 tbsp whole milk
1/2 C pumpkin puree
Directions
Preheat oven to 350 degrees and line cupcake pan with cupcake liners
In a large bowl, combine the flour, cinnamon, nutmeg, ginger, cloves, salt, baking soda and baking powder. Using a whisk, mix until combined, set aside.
In a standing mixer, beat until creamy the butter and both sugars.
Add the egg and mix until combined.
Mix in the milk and pumpkin puree until combined
Gradually stir in the flour
Scoop batter into the cupcake liners 3/4 full
Bake for 22 minutes
Once done baking, set aside to cool while you prepare the frosting.
Frosting ingredients
1 C unsalted sweet cream butter, softened
1/2 C powder sugar
3-5 TBSP heavy whipping cream
1 tsp vanilla
3 piping bags
1 large star tip #8b
1 small star tip #4b
1 leaf tip #67
orange and green gel food coloring
Directions
Using a standing mixer, combine the butter, powder sugar, heavy whipping cream and vanilla
Mix until light and fluffy but stiff
spit the frosting into two bowls, one bowl for the orange color and the other bowl for the green color
Scoop some orange frosting into the piping bag fitted with the #8b tip
Scoop green frosting into the other two piping bags
Take your cooled cupcakes and pipe a glob of orange frosting in the center of the cupcake
Take your #4b piping bag and pipe a ‘stem’ in the middle of the orange on the top
Using the leaf tip, pipe leaves around the edging of the stem.
Enjoy!
Pumpkin Patch Cupcakes
Author: A Frugal Chick
Recipe type: Dessert
Ingredients
- 1 C + 2 TBSP flour
- ½ tsp cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp salt
- ½ tbsp baking powder
- ¼ tsp baking soda
- ¼ C unsalted sweet cream butter, softened
- ½ C sugar
- 2 TBSP + 2 TSP brown sugar
- 1 egg, room temp
- 6 tbsp whole milk
- ½ C pumpkin puree
- Frosting ingredients
- 1 C unsalted sweet cream butter, softened
- ½ C powder sugar
- 3-5 TBSP heavy whipping cream
- 1 tsp vanilla
- 3 piping bags
- 1 large star tip #8b
- 1 small star tip #4b
- 1 leaf tip #67
- orange and green gel food coloring
Instructions
- Preheat oven to 350 degrees and line cupcake pan with cupcake liners
- In a large bowl, combine the flour, cinnamon, nutmeg, ginger, cloves, salt, baking soda and baking powder. Using a whisk, mix until combined, set aside.
- In a standing mixer, beat until creamy the butter and both sugars.
- Add the egg and mix until combined.
- Mix in the milk and pumpkin puree until combined
- Gradually stir in the flour
- Scoop batter into the cupcake liners ¾ full
- Bake for 22 minutes
- Once done baking, set aside to cool while you prepare the frosting.
- Icing Directions
- Using a standing mixer, combine the butter, powder sugar, heavy whipping cream and vanilla
- Mix until light and fluffy but stiff
- spit the frosting into two bowls, one bowl for the orange color and the other bowl for the green color
- Scoop some orange frosting into the piping bag fitted with the #8b tip
- Scoop green frosting into the other two piping bags
- Take your cooled cupcakes and pipe a glob of orange frosting in the center of the cupcake
- Take your #4b piping bag and pipe a 'stem' in the middle of the orange on the top
- Using the leaf tip, pipe leaves around the edging of the stem.
