Pumpkin Patch Cupcakes Recipes

Steps:

• Prepare the white cake mix in a bowl. Add orange food coloring to attain the desired orange color.
• Bake cupcakes in Betty Crocker™ cupcake liners, and let them cool completely.
• Remove two cooled cupcakes from cupcake liners. Using the round tip (#12), top the first cupcake with one layer of orange icing. Flip and place the second cupcake upside down on top of orange icing layer.
• Add a dab of icing on the back of two "Eyeballs" decors, and place on the top cupcake.
• Using the round tip (#12), create small tooth-shaped rectangles between two cupcakes with White Tube Icing.
• Using the Green Tube Icing and the leaf tip (#352), create 2 small leaves at the center of the top of the cupcake.
• Place a thin pretzel stick in the center of the top of the pumpkin face cupcake.

Steps:

• Preheat oven to 350 degrees. Line two cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
• In a large bowl, whisk together both sugars, butter, eggs, and pumpkin puree. Add flour mixture and whisk until smooth.
• Divide batter evenly among liners, filling each about halfway. Bake, rotating pans halfway through, until tops spring back when lightly touched, 20 to 25 minutes. Transfer to a wire rack; let cool completely. Decorate with cream cheese frosting and marzipan pumpkins.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to creamed mixture alternately with buttermilk, beating well after each addition., Fill 24 paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 14 muffin cups or line with paper liners sprayed with cooking spray.
• Mix pumpkin puree, butter, brown sugar, water, eggs, and vanilla extract together in a large bowl.
• Mix flour, white sugar, pumpkin spice, salt, baking soda, cinnamon, and baking powder together in a separate bowl. Pour into pumpkin mixture and mix until fully incorporated.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until muffins are slightly browned on top and spring back easily when pressed, 25 to 30 minutes.

Steps:

• Cut the licorice twists into thirty-six 3/4-inch pieces for the pumpkin stems. Tint the vanilla frosting orange with the food coloring. Tint 1/2 cup of the orange frosting a darker shade of orange with more food coloring, and spoon into a ziplock bag. Press out the excess air, seal the bag, and set aside.
• Place the orange decorating sugar in a shallow bowl. Spread the lighter orange frosting on top of the cupcakes, mounding it slightly. Starting on the edge, roll the cupcake tops in the sugar to cover completely.
• Use a wooden skewer to mark ridges in the top of each cupcake. Starting in the center or slightly off center, lightly press the skewer down toward the top of the paper liner to create 5 or 6 indentations. Snip a 1/16-inch corner from the bag with the darker orange frosting and pipe a line in each indentation to make the ribs. Insert a cut green twist for the stem. Arrange the cupcakes on a serving platter or a cutting board and add the green licorice laces, trimmed to various lengths, for the tendrils.