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Pumpkin Patch Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 19 reviews
  • Author: Lily
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Pumpkin Patch Cupcakes are festive and fun treats perfect for autumn celebrations. Moist pumpkin-spiced cupcakes are filled with a rich, creamy pumpkin filling and topped with a pale orange buttercream frosting, giving the appearance of tiny pumpkins. Optional fondant decorations and edible cookie ‘dirt’ complete the pumpkin patch look, making them a delightful centerpiece for Halloween or fall gatherings.

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 the Fondant Decorations (Optional):

  • 8 oz white fondant
  • 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

Instructions

  1. 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.
  2. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and pumpkin puree until fully combined.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Gradually add the dry ingredients to the wet mixture, alternating with the milk, mixing until just combined.
  4. Optional Food Coloring: For a festive twist, divide the batter into portions and mix a few drops of orange, yellow, or green food coloring into each before swirling them together in the muffin cups.
  5. Bake the Cupcakes: Spoon the batter evenly into the muffin tin, filling each cup about two-thirds full. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  6. Prepare Pumpkin Filling: While cupcakes cool, combine pumpkin puree, brown sugar, cinnamon, nutmeg, and ginger in a small saucepan over medium heat. Cook, stirring until smooth and thickened, about 7 minutes. Stir in heavy cream and cook 2 more minutes. Remove from heat and cool.
  7. Hollow Cupcakes: Once cooled, carefully remove a small section from the center of each cupcake with a knife or corer. Fill the cavities with a spoonful of the pumpkin filling.
  8. Make Buttercream Frosting: Beat softened butter in a bowl until creamy. Gradually add powdered sugar, one cup at a time, beating well after each addition. Add vanilla extract and 2 tablespoons of milk or cream, beating until fluffy. Add a few drops of orange food coloring and mix until the pale peachy color is achieved. Adjust consistency with more milk or cream if needed.
  9. Frost the Cupcakes: Using a piping bag with a large round or star tip, pipe a generous swirl of buttercream frosting onto each cupcake, shaping to resemble a pumpkin.
  10. Create Fondant Decorations (Optional): Color fondant orange for pumpkins, green for vines, and black for spiders. Shape small orange balls with ridges for pumpkins and add brown stems. Roll green fondant into vines and leaves. Form black fondant into spider bodies and legs, adding white dots for eyes if desired. Keep fondant covered when not in use.
  11. Decorate with Fondant and ‘Dirt’ (Optional): Lightly dust cupcake tops with crushed chocolate cookies or graham crackers for edible dirt. Place fondant pumpkins, vines, and spiders on the frosting to complete the pumpkin patch effect.

Notes

  • Ensure butter is at room temperature before creaming for a smooth batter.
  • Cream butter and sugar thoroughly to create light, tender cupcakes.
  • Use an ice cream scoop for evenly portioning batter and uniform cupcakes.
  • When hollowing cupcakes, be gentle to avoid cracking.
  • If pumpkin filling is too thin, cook longer to thicken it.
  • Adjust frosting consistency with more milk or cream if it is too stiff.
  • Keep fondant covered to prevent drying and knead with shortening if stiff.
  • Use dark chocolate cookies or mix with cocoa powder for more realistic ‘dirt’.
  • Allow cupcakes to cool completely before filling and frosting to prevent melting or sinking.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 320 kcal
  • Sugar: 28 g
  • Sodium: 150 mg
  • Fat: 18 g
  • Saturated Fat: 11 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 55 mg

Find it online: https://lemonoven.com/pumpkin-patch-cupcakes-recipe/