pumpkin cupcakes with cream cheese frosting

It’s finally October, and I couldn’t resist whipping up some easy Halloween cupcakes!! These decorations don’t require any fancy tips or difficult techniques, but you will need a bit of gel food coloring! I made them using a super moist pumpkin cupcake recipe, and frosted them using a cream cheese buttercream frosting! The recipes used can be found below:

Pumpkin Cupcake Batter

1⅓ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ⅓ tsp. pumpkin spice
¾ cup canned pumpkin
½ cup granulated sugar
½ cup light brown sugar
½ cup vegetable oil
2 eggs

Cream Cheese Buttercream Frosting

2 sticks or 1 cup unsalted butter, room temperature
4oz cream cheese, room temperature
6 cups powdered sugar
1/2 tsp salt
1 Tbsp. heavy cream
1 tsp vanilla
Orange and green gel food coloring

Additional Supplies:

Tootsie Rolls
piping bags

Bake time: 17 minutes

Yield: 12-14 cupcakes

Preheat oven to 350 degree Fahrenheit. Line two muffin tins with cupcake liners.

Place the flour, sugar, dark brown sugar, baking soda, baking powder, salt, and pumpkin spice into a large bowl. Gently stir to combine. Add in the oil and pumpkin, and stir until incorporated. Mix in the eggs, one at a time. Add a squirt of orange gel food coloring, and stir until the batter is evenly colored.

Fill cupcake liners 3/4 full, and bake for 17 minutes. Remove from oven and place on wire racks to cool. To speed up the cooling process, you can also place the cupcakes in the freezer for 15 minutes.

While the cupcakes bake, prepare the cream cheese frosting. Beat the butter and cream cheese on a medium speed for 30 seconds, until smooth. Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream. Once fully mixed, add in the vanilla and salt, and beat on medium low until the ingredients are fully incorporated, and the desired consistency is reached. If the frosting is too thick, add in cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time). To watch a full tutorial on how I make my frosting, you can click here.

Color 1/6 of the frosting green, and color the remaining portion orange using gel food coloring. Place both colors into piping bags. Trim a 1 cm opening for the orange frosting, and 1/2 centimeter opening for the green frosting.

Once the cupcakes are fully cooled, pipe orange panels onto the top of the cupcake. Cut tootsie rolls in half, and create score marks on the sides of the tootsie rolls using the edge of an offset spatula. Press them into the top edge of the cupcake, to be the pumpkin stump.