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Pumpkin Patch Cupcakes

Spiced pumpkin cupcakes under a swirl of bright orange cream cheese frosting with a pretzel stem. They look like the cutest little pumpkins ever picked!
Print Recipe
Servings: 24 cupcakes
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box box spice cake mispice cake mix 15.25 oz
  • 1 can can pumpkin purepumpkin puree 15 oz
  • 3 large eggs
  • 1/3 cup vegetable oil
  • 8 oz cream cheese softened
  • 1/2 cup butter 1 stick, softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • orange gel food coloring
  • 24 mini pretzel sticks
  • 2 tbsp green sprinkles

Equipment

  • Two 12-cup muffin tins
  • Paper liners
  • Large bowl

Method
 

  1. Preheat oven to 350°F. Line two 12-cup muffin tins with paper liners.
  2. In a large bowl, whisk together the spice cake mix, pumpkin puree, eggs, and vegetable oil until smooth and thick.
  3. 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.
  4. 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.
  5. 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.