Description

These Pumpkin Patch Cupcakes are festive and flavorful treats perfect for autumn and Halloween celebrations. Soft, spiced pumpkin cupcakes are filled with a creamy pumpkin filling and topped with pale orange buttercream frosting piped to resemble plump pumpkins. Optional fondant decorations and edible ‘dirt’ add an extra fun touch for a delightful pumpkin patch theme.

Ingredients

Scale

For the Cupcakes:

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
1/2 cup pumpkin puree
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
1 1/2 tsp baking powder
1/4 tsp salt
Optional: A few drops of orange, yellow, or green food coloring

For the Pumpkin Filling:

1 cup pumpkin puree
1/4 cup brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
1/4 cup heavy cream

For the Pale Orange Buttercream Frosting:

1 cup unsalted butter, softened
3-4 cups powdered sugar, sifted
2-3 tbsp milk or heavy cream
1 tsp vanilla extract
Orange food coloring (a few drops for pale peach hue)

For the Fondant Decorations (Optional):

8 oz white fondant (store-bought or homemade)
Orange, green, and black food coloring
Cornstarch or powdered sugar (for dusting)

For the Edible ‘Dirt’:

1/2 cup crushed chocolate cookies or graham crackers

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Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prepare for baking the cupcakes.
Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in vanilla extract and pumpkin puree until fully combined.
Mix Dry Ingredients and Combine: In a separate bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Gradually add dry ingredients to wet mixture, alternating with milk, mixing until just combined. Optionally swirl in a few drops of autumn-colored food coloring for festive hues.
Fill Muffin Tins and Bake: Spoon batter into muffin cups about 2/3 full. Bake for 20 minutes or until a toothpick inserted comes out clean. Cool cupcakes in pan for 5 minutes, then transfer to wire rack to cool completely.
Prepare Pumpkin Filling: In a small saucepan over medium heat, combine pumpkin puree, brown sugar, cinnamon, nutmeg, and ginger. Stir and cook until thickened, about 5-7 minutes. Stir in heavy cream and cook 2 more minutes. Remove from heat and cool.
Hollow Out Cupcakes: Once cooled, use a small knife or cupcake corer to remove center from each cupcake. Fill each with a spoonful of pumpkin filling carefully.
Make Buttercream Frosting: Beat softened butter until creamy. Gradually add powdered sugar, mixing well after each addition. Add vanilla and 2 tablespoons of milk or cream, beat smooth and fluffy. Add a few drops of orange food coloring to achieve pale peach color. Adjust consistency with more milk if needed.
Frost the Cupcakes: Using a piping bag fitted with large round or star tip, pipe a generous swirl of frosting on each cupcake to resemble a pumpkin, starting from center and moving outward in circles.
Create Fondant Decorations (Optional): Color fondant orange for pumpkins, green for vines, black for spiders. Shape small pumpkins with ridges and stems, roll vines and leaves, form spiders with legs and eyes. Keep fondant covered and knead if stiff.
Final Touches (Optional): Lightly dust cupcake tops with crushed chocolate cookies or graham crackers for edible dirt effect. Arrange fondant decorations on top to complete the pumpkin patch look.

Notes

Use room temperature butter for smooth batter and fluffy texture.
Cream butter and sugar well to ensure light cupcakes.
Use an ice cream scoop for even batter portions and uniform cupcakes.
Be gentle when coring cupcakes to avoid cracking.
Add more milk or cream to frosting to adjust consistency for easy piping.
Keep fondant covered when not in use to prevent drying.
Use dark chocolate cookies or add cocoa powder for realistic edible dirt.
Optional food coloring adds a fun visual twist but can be omitted.

Nutrition

Serving Size: 1 cupcake
Calories: 350 kcal
Sugar: 30 g
Sodium: 150 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 70 mg