Description
These Pumpkin Patch Cupcakes are moist, spiced, and decorated to look like a fall pumpkin patch. Perfect for Halloween, Thanksgiving, or any autumn gathering!
Ingredients
Scale
- 1 box yellow cake mix
- 1 Tbsp pumpkin pie spice (or 2 tsp cinnamon + 1/2 tsp nutmeg)
- 1 (15 oz) can pumpkin puree
- 3 eggs
- 1/2 cup oil
- 1/3 cup milk
- 2 tsp vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 2 tsp vanilla extract
- 3 – 4 cups powdered sugar
- Orange food coloring
- Tootsie Rolls (for stems)
- Green Apple Laffy Taffy (for leaves and vines)
Instructions
- Preheat oven to 350°F and line a muffin tin with orange cupcake liners.
- Sift cake mix into a large bowl to remove lumps. Add pumpkin puree, spices, eggs, oil, milk, and vanilla. Stir until smooth.
- Fill liners about 3/4 full. Bake for 15–20 minutes, or until a knife inserted into the center comes out clean.
- Let the cupcakes cool completely.
- For the frosting: Beat cream cheese and butter until smooth. Add vanilla and 3 cups of powdered sugar, mixing until fluffy. Add more powdered sugar or a splash of milk if needed to reach desired consistency. Tint with orange food coloring.
- Frost each cooled cupcake with a rounded mound to resemble a pumpkin.
- Shape Tootsie Rolls into stems and press them onto the top of the frosting.
- Mold Laffy Taffy into leaves and vines, then add them to the cupcakes for the pumpkin patch effect.
Notes
- Use gel food coloring for more vibrant orange frosting.
- Chill the cupcakes before decorating to help the frosting hold its shape.
- Unfrosted cupcakes can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 28g
- Sodium: 240mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg