Pumpkin Spice Cupcakes
Pumpkin Spice Cupcakes are the perfect way to celebrate the fall season. They are full of pumpkin spice and topped with a sweet cinnamon buttercream frosting.
Pumpkin spice and everything nice. That’s pretty much my motto once September rolls around. Fall means that we can enjoy all things pumpkin. Pumpkin spice everything! I get so excited when fall rolls around. It is such a wonderful time of year. I celebrate the cooler weather, the fall harvest on our farm and of course as many pumpkin recipes as I can make. These Pumpkin Spice Cupcakes are one of our favorites.
Gabrielle goes gaga over pumpkin anything. But since she is away at college, we had to enjoy these Pumpkin Spice Cupcakes all by ourselves. They are really simple to make too. While I usually bake
I made the pumpkins out of fondant
Pumpkin Spice Cupcakes are the perfect way to celebrate the fall season. They are full of pumpkin spice and topped with a sweet cinnamon buttercream frosting.
- 1 tube of orange fondant
- 1 tube of green cake frosting
- 1 disposable piping bag fitted with a number 66 tip
- 1 cutting board
- 1 wooden skewer
- 1 box Spice Cake Mix
- 1 Tbsp. pumpkin pie spice
- 15 oz. pumpkin puree
- 3 eggs
- 1/2 C. applesauce
- 1/3 C. milk
- 2 tsp. vanilla extract
- 1 C unsalted sweet cream butter softened
- 3 C powder sugar sifted
- 2 tsp cinnamon
- 5 TBSP heavy whipping cream
- 1 tsp vanilla
- Fall themed sprinkles
- Begin by rolling a small 1/3 oz piece of orange fondant into a ball. Dust your work surface with powdered sugar/corn-starch to prevent the fondant from sticking.
- Place the fondant ball onto the cutting board
- Lightly push the fondant ball down into a thick disk
- Using the pointy side of the skewer, make a indent in the center of the of the fondant ball
- Using the wooden skewer, take the rounded end of the skewer and using the rolling motion from bottom to top make 4 indents like an X
- Repeat step to make 4 more indents in between the first 4 indents
Squeeze the icing into the disposable bag and pipe a leaf onto the top of the pumpkin.
- Set aside to dry while you make the cupcakes
- Preheat oven to 350 degrees and line pans with cupcake liners.
- In a medium bowl, combine spice cake mix and pumpkin pie spice, set aside
- In a large bowl, combine pumpkin puree , eggs, applesauce, milk and vanilla extract and whisk until combined
- whisk in dry ingredients into the wet ingredients until combined
- Fill cupcake liners 3/4 full and bake for 22 minutes or until an inserted knife comes out clean.
- Combine all ingredients into a standing mixer and mix on low speed until combined and stiff peaks form
- Scoop frosting into a piping bag fitted with a star tip
- Frost cooled cupcakes and sprinkle with some fall sprinkles
- Place the pumpkin into the center of the frosting
Save these delicious Pumpkin Spice Cupcakes for later. Pin the image below to your favorite Pinterest Board.
