Pumpkin Spice Cupcakes with Orange Cream Frosting
These cute pumpkin cupcakes are so easy to make and even more fun to decorate!
Servings: 24 Cupcakes
Ingredients
CUPCAKES:
- 1 (15.25 oz.) box yellow cake mix
- 1 c. 100% pumpkin
- 1/2 c. water
- 1/3 c. vegetable oil
- 4 lg. eggs
- 1 1/2 tsp. pumpkin pie spice
ORANGE CREAM FROSTING:
- 1 (8 oz.) pkg. cream cheese room temperature
- 1 c. unsalted butter room temperature
- 3 1/2 c. confectioner's sugar
- 2 tsp. orange extract
- Wilton orange gel food coloring
- 24 mini Tootsie Roll candy for stems
- 12 mini Watermelon Air Heads candy divided, for vines
Instructions
- CUPCAKES: Heat the oven to 350 degrees. Line two 12 count muffin pans with 24 cupcake cups.
- In large bowl, beat the cake mix, pumpkin, water, oil, eggs, and pumpkin pie spice with an electric mixer on low speed for 30 seconds, then on medium speed for 2 minutes, scraping the bowl occasionally. Divide the batter evenly among cupcake cups (about two-thirds full).
- Bake for 18 to 22 minutes or until a toothpick inserted in center comes out clean. Cool in the pans for 10 minutes; remove the cupcakes from pans to a cooling rack. Cool completely, about 30 minutes.
- ORANGE CREAM FROSTING: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add confectioners’ sugar, beating after each addition. Add the orange extract and food coloring until you get the perfect pumpkin color.
- Fill a piping bag fitted with a 2D or 1M tip; pipe frosting onto the cupcakes.
- Mold each Tootsie Roll into a "stem." Cut each Watermelon Air Heads in half, mold into a "vine" by rolling between your palms into a 3-inch rope and then twist the rope to shape into a vine.
- Decorate each cupcake with a stem and vine.
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