Decorative Pumpkin Cupcakes | Full Recipe & Tutorial!

Hey there, festive bakers! In this video, Stephanie will show you how to whip up the most delightful pumpkin cupcakes that taste amazing and look like cute mini pumpkins. Perfect for Halloween, Thanksgiving, or any fall gathering, these cupcakes are sure to be a hit. Follow our fun and easy step-by-step guide to create these charming treats! Some ingredients and recipe supplies donated by Kroger. Learn more: kroger.com.

What You’ll See in This Video:

• Mixing up a delicious pumpkin cupcake batter
• Making the perfect frosting
• Decorating cupcakes to look like adorable pumpkins

• Cake
  • 1 cup (120 grams) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp baking soda
  • 1/2 tsp baking soda
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1 cup (227 grams) canned pumpkin puree
  • 2 large eggs
  • 1/2 cup (99 grams) granulated sugar
  • 1/2 cup (106 grams) light brown sugar
  • 1/2 cup (99 grams) vegetable oil
• Buttercream Icing
  • 1 pound (452 grams) unsalted butter, room temperature
  • Confectioner’s sugar (850 grams)
  • 1/4 cup (60 grams) milk
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • Orange, green, & brown gel food coloring
  • Piping bags
  • Piping tips: Large round, very small round, star, leaf

1. Preheat the oven to 350 degrees Fahrenheit.  Brush the top of a cupcake pan with vegetable oil (or cake release) and line with paper liners.
2. In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
3. In a larger bowl, whisk together the eggs, pumpkin, granulated sugar, brown sugar, and the vegetable oil.  Add the flour mixture and stir to combine.
4. Scoop the batter into the prepared cupcake liners and bake for 20 to 25 minutes.
5. Cool completely and top with buttercream icing.

1. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter until smooth.
2. Add confectioner’s sugar gradually and beat to combine.
3. Add vanilla extract, salt and half of the milk.  Beat until smooth. If the icing is too stiff beat in remaining milk.
4. Color ½ cup of the icing brown, another ½ cup green, and the remaining icing orange.
5. In a piping bag with a large round tip, add the orange buttercream.  Add the brown icing to a piping bag fitted with star tip but keep a small amount of the brown out to use with the very small round tip for the curly cues. The green icing will be added to a piping bag fitted with a leaf tip.
6. To make the pumpkin design, start at the outer edge of the cupcake and pipe a strip of the orange buttercream to the center of the cupcake, easing the pressure on the bag as you get to the center.  Repeat until the entire surface is covered. It should be 6-8 strips moving around the entire surface.  Next pipe the stem using the brown icing with the star tip by placing the tip in the center of the cupcake and pulling straight up and release.  Add a few leaves with the green icing.  Finish the pumpkin by making a little curly que at the base of the stem.
7. Enjoy!