Description
These Pumpkin Patch Cupcakes are a festive and flavorful treat perfect for autumn celebrations. Moist pumpkin cupcakes are filled with a spiced pumpkin puree filling, topped with a pale orange buttercream frosting, and decorated with optional fondant pumpkins and edible dirt for a charming pumpkin patch look.
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
- 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. 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, and spices. Gradually add the dry ingredients to the wet mixture alternating with milk, mixing just until combined. Optionally, add food coloring to portions of batter and swirl for a festive look.
- Fill and Bake: Spoon batter into muffin cups, filling about 2/3 full. Bake for 20 minutes until a toothpick inserted comes out clean. Cool 5 minutes in pan, then transfer to a 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 until thickened, about 5-7 minutes. Stir in heavy cream; cook 2 more minutes. Remove from heat and cool.
- Hollow Out Cupcakes: Once cooled, remove a small section from each cupcake’s center using a knife or corer. Fill each hole with the spiced pumpkin filling carefully to avoid cracking cupcakes.
- Make Buttercream Frosting: Beat softened butter until creamy. Gradually add powdered sugar, mixing well after each cup. Add vanilla and 2 tablespoons milk or cream. Beat until fluffy, then add orange food coloring for a pale peach hue. Adjust consistency with more milk if needed.
- Decorate Cupcakes: Use a piping bag with a large round or star tip to pipe swirls of buttercream onto each cupcake to resemble plump pumpkins, piping from the center outward.
- Create Fondant Decorations (Optional): Color fondant orange for pumpkins, green for vines, and black for spiders. Shape small balls with ridges for pumpkins with stems, roll thin strips for vines and leaves, and assemble spiders from small black fondant balls and legs.
- Apply Fondant Decorations: Place fondant pumpkins, vines, and optional spiders on top of the frosting. Keep fondant covered when not in use to prevent drying, knead with shortening if stiff.
- Add Edible Dirt (Optional): Lightly dust tops of cupcakes with crushed chocolate cookies or graham crackers to create a dirt effect, mixing with cocoa powder for more realism if desired.
Notes
- Ensure butter is at room temperature for smooth batter and creamy frosting.
- Creaming butter and sugar well lightens cupcake texture.
- Use an ice cream scoop for even batter portions and uniform cupcakes.
- Be gentle when coring cupcakes to prevent cracking.
- Continue cooking pumpkin filling if too thin to thicken it properly.
- Add more milk or cream to frosting if it becomes too stiff for easy spreading.
- Keep fondant covered when not in use to avoid drying out; knead with shortening if it becomes hard.
- Use dark chocolate cookies or mix with cocoa powder for more realistic edible dirt.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350 kcal
- Sugar: thirty g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 65 mg
