Pumpkin Cupcakes
Mon, Oct 31, 2011
Cakes, Cupcakes & Brownies, Desserts, Fun Family Activities, Halloween, Holidays, Party and Decorative Ideas, Search by Course
(No Ratings Yet)
Loading...
Print This Recipe
The trick to these treats is using a mini doughnut stacked on top of each cupcake to complete the pumpkin shape. In the New York Times Bestseller: What’s New, Cupcake? I saw the idea of using doughnuts on top of cupcakes to make cupcakes that look like apples. I had some leftover white cupcakes and some orange buttercream frosting to decorate for Halloween so I decided to try out the idea for pumpkin cupcakes. Any flavor of cupcake will do and your kids can help decorate them, even turning some of them into jack-o-lanterns with icing or candies.
The leftover icing that I was using up ended up being a bit too runny and all I had were pale yellow liners. Both worked in a pinch but the resulting pumpkins looked more like a cross between pumpkins and squash. Next time I will be sure to use orange paper liners that match the frosting and sprinkles and a thicker frosting to help hold the pumpkin shape.
With that, I wish you a safe and Happy Halloween!
- 3½ cups flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1¾ cups sugar
- ¼ cup butter
- 1½ Tbsp oil
- 2 egg whites
- 1⅔ cups milk
- ½ cup plain, fat-free yogurt
- 2½ tsp vanilla
- 3 ¾ cups powdered sugar
- ½ cup butter, softened
- 1 tsp vanilla
- 3 Tbsp milk
- Carrot juice or orange food coloring, to color
- 24 cupcakes baked in orange paper cupcake liners
- 24 mini plain or chocolate-coated doughnuts
- 24 chocolate Tootsie rolls
- Orange decorating sugar
- Cream the butter, oil and sugar.
- Add the egg whites and beat well.
- Add the vanilla, milk and yogurt alternately with the flour, baking powder and baking soda.
- Pour the cake batter into cupcake tins lined with orange paper liners.
- Bake the cupcakes for 15 minutes until the top springs back when lightly touched and a toothpick inserted in the center comes out clean.
- Mix the ingredients and beat for several minutes until a smooth, creamy frosting forms.
- Add orange food coloring or carrot juice if desired. {Using food coloring will affect the consistency of the frosting so you can omit some of the milk or add more powdered sugar as needed.}
- Let the cupcakes baked in orange paper liners cool completely.
- Ice the cupcakes with a thin layer of orange frosting.
- Slice the bottom of each doughnut off and place one bottom down on each frosted cupcake.
- Place the cupcakes in the freezer to allow the doughnuts to set for 10 minutes.
- Pour the orange decorating sugar in a bowl.
- Working with one cupcake at a time, spread orange frosting on the top and sides of the doughnut and cover the cupcake top to make it look like a pumpkin {or a squash}.
- Gently roll the cupcake tops in the orange decorating sugar to completely coat them.
- If the icing seems too runny, let the iced cupcakes rest for 1-2 minutes before rolling them in the sugar so that the frosting doesn't run or get gloppy.
- Form the Tootsie rolls into stems and insert one into the top of each cupcake.
Tags: cupcakes, decorating cupcakes, Halloween cupcakes, pumpkin-shaped cupcakes
One Response to “Pumpkin Cupcakes”