Pumpkin Patch Cupcakes
They look like the cutest little pumpkins ever picked! 🎃 Pumpkin Patch Cupcakes are spiced pumpkin cupcakes under a swirl of bright orange cream cheese frosting.
The cupcakes start with a box of spice cake mix and a can of pumpkin puree. A mini pretzel stick makes the stem and green sprinkles make the vines.
The recipe makes 24 cupcakes.
Why You’ll Love It
- Cake mix shortcut. Spice cake mix plus pumpkin puree.
- Makes 24. Great for a party or bake sale.
- Cream cheese frosting. Tinted bright orange.
- So cute. Each one looks like a little pumpkin.
- Kids can decorate. Stems and sprinkles are easy.
Ingredients You’ll Need
- Spice cake mix: One 15.25 oz box.
- Pumpkin puree: One 15 oz can.
- Eggs and vegetable oil: To make the batter.
- Cream cheese, butter, powdered sugar and vanilla: For the frosting.
- Orange gel food coloring, mini pretzel sticks and green sprinkles: For the pumpkin look.
You’ll find the exact amounts and steps in the printable recipe card below.
How to Make It
Heat the oven and line two muffin tins. Whisk the spice cake mix, pumpkin puree, eggs and oil until smooth and thick, fill the liners, and bake until a toothpick comes out clean. Cool completely. Beat the cream cheese and butter, add the powdered sugar and vanilla, and tint the frosting bright orange. Swirl it onto each cupcake, press in a mini pretzel stick for the stem, and scatter green sprinkles around it like vines.
Tips for the Best Pumpkin Patch Cupcakes
- Fill 2/3 full. That’s the right amount for each liner.
- Cool completely. Frost only cooled cupcakes.
- Use gel coloring. It tints the frosting bright orange.
- Mound the frosting. A rounded swirl looks most like a pumpkin.
- Stem in the center. Press the pretzel right in the middle.
Would you eat the stem or save it for last? 😄
Pumpkin Patch Cupcakes
Ingredients
Equipment
Method
- Preheat oven to 350°F. Line two 12-cup muffin tins with paper liners.
- In a large bowl, whisk together the spice cake mix, pumpkin puree, eggs, and vegetable oil until smooth and thick.
- Divide the batter evenly among the 24 liners, filling each 2/3 full. Bake 18–20 minutes, until a toothpick comes out clean. Cool completely.
- Beat the cream cheese and butter until smooth and fluffy. Beat in the powdered sugar one cup at a time, then the vanilla. Tint the frosting bright orange with the gel coloring.
- Swirl or mound the orange frosting on each cooled cupcake. Press one mini pretzel stick into the center as the stem and scatter green sprinkles around it like vines.
Notes
- Fill each liner 2/3 full.
- Scatter green sprinkles around the pretzel stem like vines.
