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Pumpkin Patch Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 147 reviews
  • Author: Jasmine
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 24 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Pumpkin Patch Cupcakes are a fun and festive treat perfect for autumn gatherings or Halloween parties. Made with a moist chocolate cake base and decorated with vibrant orange and green frostings, each cupcake is topped with a pretzel stick to resemble a pumpkin stem, creating a charming pumpkin patch effect that’s sure to delight both kids and adults.

Ingredients

Scale

Cake Ingredients

  • 1 chocolate cake mix
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 3 eggs
  • 24 white cupcake liners

Frosting and Decoration

  • 3 cans (16 oz each) vanilla frosting
  • Wilton orange icing color
  • Wilton leaf green icing color
  • 24 pretzel sticks
  • 1 plastic sandwich bag
  • 1 16 oz frosting bag or gallon Ziploc bag
  • Wilton 1M star tip

Instructions

  1. Prepare the batter: Combine the chocolate cake mix, buttermilk, vegetable oil, and eggs in the bowl of a stand mixer. Mix until smooth and well blended for a moist cake batter.
  2. Fill cupcake liners: Place white cupcake liners into cupcake tins and fill each liner about two-thirds full with the prepared batter for even rising.
  3. Bake the cupcakes: Bake the cupcakes in a preheated oven at 350°F (175°C) for 14-16 minutes until a toothpick inserted in the center comes out clean. Carefully remove them from the tins and place on a cooling rack to cool completely.
  4. Prepare orange frosting: Place 2 and a half cans of vanilla frosting into a mixing bowl. Add a small amount of Wilton orange icing color and stir thoroughly. Adjust the color by adding more orange icing color if you want a deeper shade.
  5. Prepare green frosting: In a separate bowl, add the remaining half can of frosting and mix in a small amount of Wilton leaf green icing color. Stir until the color is evenly blended; add more green color as needed to enhance the shade.
  6. Set up frosting bags: Cut a hole large enough to fit the Wilton 1M star tip at the bottom of the 16 oz frosting bag or in one of the corners of the gallon Ziploc bag. Fill this bag with the orange frosting.
  7. Pipe orange frosting onto cupcakes: Using the piping bag fitted with the 1M star tip, pipe the orange frosting in a circular motion onto each cooled cupcake to resemble a pumpkin shape.
  8. Add pumpkin stems: Insert a pretzel stick vertically in the center of each cupcake to create a pumpkin stem effect.
  9. Pipe green vines: Cut a tiny hole at one corner of the plastic sandwich bag and fill it with the green frosting. Pipe vines and leaves around the pumpkin frosting on each cupcake for decorative finishing touches.
  10. Serve and enjoy: Once decorated, serve the pumpkin patch cupcakes immediately or store them covered until ready to enjoy.

Notes

  • Make sure cupcakes are completely cooled before frosting to prevent melting.
  • Wilton icing colors can be adjusted to achieve your preferred intensity of orange and green.
  • If you don’t have a stand mixer, you can mix the batter with a hand mixer or by hand using a whisk.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • This recipe can be easily doubled or halved depending on how many cupcakes you want to make.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 320
  • Sugar: 30g
  • Sodium: 210mg
  • Fat: 15g
  • Saturated Fat: 4.5g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 50mg

Find it online: https://jmrecipes.com/pumpkin-patch-cupcakes-recipe/