Pumpkin Cupcakes are the perfect baking treat for October or even Halloween. Today we have some fabulous Pumpkin Cupcakes to share with you. It's a simple and easy recipe to follow and lots of fun! You can make these on your own or try making them with the kids at home or in the classroom. It's bound to bring a lot of pumpkin happiness as you make these Autumn Cupcakes.
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💖 Why This Recipe Works
- Seasonal Flavor: These Pumpkin Cupcakes Perfect for October bring that cozy, spiced pumpkin flavor that’s perfect for the fall season.
- Perfect for Fall Parties: These cupcakes fit right in with any autumn celebration, whether it’s a Halloween bash, a Thanksgiving dinner, or a pumpkin-themed event.
- Moist & Flavorful: The pumpkin base makes these cupcakes soft, flavorful, and utterly irresistible to anyone who loves fall treats!
🥚What You Will Need to Make These Pumpkin Cupcakes
- 1 dozen of your favourite chocolate cupcakes
- 4-5 oz. white fondant
- 2 drops yellow gel food colouring
- 3 drops red gel food colouring
- Green decorating icing
- Brown (chocolate) decorating icing
- 1 stick butter, softened
- 2 cups confectioners’ sugar
- 3-4 tablespoon milk
- Green gel food colouring
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For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🌈 Substitutions and Variations
- Cupcake Base: Use your favorite chocolate cupcake recipe or opt for store-bought chocolate cupcakes for convenience.
- Fondant Color: Adjust the orange hue by adding more or less yellow and red gel food coloring to the fondant.
- Decorative Elements: Enhance the pumpkins with additional details like vines using green icing or add a dusting of edible glitter for a festive touch.
- Frosting Tip: For a smoother finish, consider using a small offset spatula to spread the green buttercream on the cupcakes before adding the fondant pumpkins.
🔪How to Make Pumpkin Cupcakes
I'll begin by sharing how to make these Halloween cupcakes step by step. There's also a recipe card at the end of the post for future reference.
Step 1:
Line a baking sheet with wax paper. Place drops of both of your gel food colouring onto fondant and fold until completely tinted. It should come out a bright orange colour.
Step 2:
Roll out 15-18 1-inch fondant spheres. Place an indent on the top of each sphere. Press a toothpick vertically around the edge of your sphere to give it lines and have it shaped as a pumpkin.
Step 3:
Decorate leaves and a stem on top of each pumpkin fondant with your green and brown decorating icing.
Step 4:
Beat butter, confectioners’ sugar and milk on medium-speed with an electric mixer. Gradually increase speed to high and add 2 drops of green gel food colouring. Continue beating until smooth and completely coloured.
Step 5:
Add green buttercream into a frosting bag and pipe out buttercream on each cupcake. Top with 1-3 fondant pumpkins. Enjoy!
👩🍳 Expert Tips
- For a moist texture, incorporate 1 cup of canned pumpkin puree into your batter.
- Enhance flavor by adding 1½ teaspoons of ground cinnamon and 1½ teaspoons of pumpkin pie spice to the mix.
- Top with cream cheese frosting made by blending 8 ounces of softened cream cheese with ½ cup of softened unsalted butter, then mixing in 2 cups of powdered sugar and a teaspoon each of vanilla and almond extract.
💭 FAQs
Store them in an airtight container at room temperature for up to 2 days. If you need to keep them longer, refrigerate and bring to room temperature before serving.
Absolutely! Homemade chocolate cupcakes can add a personal touch and may enhance the flavor.
Tint white fondant with orange gel food coloring, roll into 1-inch spheres, create indentations and lines to resemble pumpkins, and decorate with green and brown icing for leaves and stems.
Yes, you can make and decorate the fondant pumpkins in advance. Store them in an airtight container at room temperature until ready to use.
💖 Serving Suggestions
These are my favorite treats to serve with pumpkin cupcakes:
- Apple Cider Donuts: Soft, spiced donuts that pair perfectly with the flavors of fall.
- Caramel-Pecan Cheesecake Bars: Rich and creamy with a nutty crunch, these bars are a delightful indulgence.
- Maple Pecan Scones: Flaky scones with a sweet maple glaze and toasted pecans for added texture.
🍜 Related Recipes
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Pumpkin Cupcakes Perfect For October
Ingredients
- 1 dozen of your favourite chocolate cupcakes
- 4-5 oz. white fondant
- 2 drops yellow gel food colouring
- 3 drops red gel food colouring
- Green decorating icing
- Brown chocolate decorating icing
- 1 stick butter softened
- 2 cups confectioners’ sugar
- 3-4 tablespoon milk
- Green gel food colouring
Instructions
- Line a baking sheet with wax paper. Place drops of both of your gel food colouring onto fondant and fold until completely tinted. It should come out a bright orange colour.
- Roll out 15-18 1-inch fondant spheres. Place an indent on the top of each sphere. Press a toothpick vertically around the edge of your sphere to give it lines and have it shaped as a pumpkin.
- Decorate leaves and a stem on top of each pumpkin fondant with your green and brown decorating icing.
- Beat butter, confectioners’ sugar and milk on medium-speed with an electric mixer. Gradually increase speed to high and add 2 drops of green gel food colouring. Continue beating until smooth and completely coloured.
- Add green buttercream into a frosting bag and pipe out buttercream on each cupcake. Top with 1-3 fondant pumpkins. Enjoy!
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