Harvest time and cupcakes are like two peas in a pod! These Two Peas in a Pod harvest cupcakes are super cute and can really be made any time of the year. I personally like to make them when the days get cooler because the sweet aroma fills the air getting me into the Autumn mood.
I think these would also be super cute at a baby shower for someone having twins! How adorable would that be? Just some ideas...
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💖 Why This Recipe Works
- Adorable & Thematic: These cupcakes are designed with cute fondant pea pods, making them a perfect fit for fall or twin-themed parties.
- Simple & Tasty: With basic ingredients like vanilla cupcakes and buttercream, they’re easy to whip up and delicious to enjoy.
- Customizable: You can tweak the flavors or decorations to match your specific event, adding your personal touch.
🥚Harvest Cupcakes Ingredients
- 12 vanilla cupcakes, completely cooled down
- 5-6 oz. green fondant
- ½ cup butter, softened
- 1 cup confectioners’ sugar
- 2 tablespoon milk
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🌈 Substitutions and Variations
- Savory Skulls: Bake meatloaf or cheesy stuffed pastries in skull molds for spooky bites that stare back.
- Witch’s Brew Shots: Spike some green gelatin with vodka and toss in gummy worms for a gross-but-great party shooter.
- Mummy Jalapeño Poppers: Wrap jalapeños in crescent dough strips, bake, and dot on olive slice eyes for a fiery little fright.
🔪How to Make Harvest Cupcakes
- On a clean surface, start preparing the peas in a pod fondant shapes: roll out green fondant so that it’s about ¼ of an inch thick.
- Using a 2 inch circular cookie cutter, cut out 12 circles. Set aside.
3. Roll 24 ½ inch spheres from green fondant.
4. Place two spheres in the center of one circle and fold over the top and bottom, surrounding both spheres. Pinch both ends.
5. Repeat to make 12 pods.
6. In a large bowl, beat together butter, sugar and milk with an electric mixer. These ingredients will make up the buttercream.
7. The buttercream is ready once all the ingredients are well-combined and form semi-stiff peaks.
8. Scoop buttercream into a piping bag with a round icing tip.
9. Frost the center of each cupcake.
10. Place one fondant pea pod onto the center of each frosted cupcake.
11. Take small strips of green fondant and curl them on random spots of your cupcakes.
Serve and enjoy!
👩🍳 Expert Tips
- Roll out green fondant to ¼ inch thickness, cut into 2-inch circles, and set aside.
- Roll 24 small green fondant balls, place two on each circle, fold the circle over them to form a pod, and pinch the ends.
- Prepare buttercream frosting, pipe onto cooled cupcakes, and top each with a fondant pea pod.
💭 FAQs
Totally! Grab your favorite store-bought frosting if you’re in a time crunch!
Keep them in an airtight container at room temp for up to 3 days. No fridge needed
Yes! You can prep the pea pods a day before and store them in an airtight container.
Keep them in an airtight container at room temp. If you need to store them longer, pop them in the fridge and let them come back to room temp before serving
💖 Serving Suggestions
Here’s 4 quick serving ideas for your Harvest Cupcakes (Two Peas in a Pod):
- Pumpkin Spice Donut Holes: Soft, spiced, and rolled in sugar, they’re the perfect autumn treat to pair with cupcakes.
- Caramel Apple Slices: Crisp apple slices drizzled with caramel sauce add a refreshing and sweet balance to the cupcakes.
- Cinnamon Sugar Roasted Nuts: Warm, crunchy, and sweet, these nuts offer the ideal fall flavor to complement the cupcakes.
🍜 More Fun Cupcakes
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Harvest Cupcakes: Two Peas in a Pod
Ingredients
- 12 Vanilla Cupcakes Completely cooled down
- 6 oz. Green Fondant
- Butter Softened
- 1 Cup Confectioners’ Sugar
- 1 tbsp. Milk
Instructions
- On a clean surface, start preparing the peas in a pod fondant shapes: roll out green fondant so that it’s about ¼ of an inch thick.
- Using a 2 inch circular cookie cutter, cut out 12 circles. Set aside.
- Roll 24 ½ inch spheres from green fondant.
- Place two spheres in the center of one circle and fold over the top and bottom, surrounding both spheres. Pinch both ends.
- Repeat to make 12 pods.
- In a large bowl, beat together butter, sugar and milk with an electric mixer. These ingredients will make up the buttercream.
- The buttercream is ready once all the ingredients are well-combined and form semi-stiff peaks.
- Scoop buttercream into a piping bag with a round icing tip.
- Frost the center of each cupcake.
- Place one fondant pea pod onto the center of each frosted cupcake.
- Take small strips of green fondant and curl them on random spots of your cupcakes. Serve and enjoy!
Notes
- Roll out green fondant to ¼ inch thickness, cut into 2-inch circles, and set aside.
- Roll 24 small green fondant balls, place two on each circle, fold the circle over them to form a pod, and pinch the ends.
- Prepare buttercream frosting, pipe onto cooled cupcakes, and top each with a fondant pea pod.
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