Fondant Pumpkin Cupcake Decorating
Calories: 27
Adjust Servings Here: 12 cupcakes
Description
Embrace the flavors of fall with these delightful Pumpkin Cupcakes! Made with pumpkin puree and warm pumpkin spice, these cupcakes are a delicious twist on the classic. Top them with cream cheese frosting, shaped and decorated like mini pumpkins for a show-stopping, festive treat. Perfect for holiday gatherings and cozy autumn evenings!
Ingredients
For the cupcakes
- 1 ¾ cups (220 g) All-purpose flour
- 1 tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
- 1 tsp Pumpkin spice
- 1 cup (200 g) Granulated sugar
- ½ cup (120 ml) Vegetable oil
- 2 large Eggs
- ¾ cup (180 g) Pumpkin puree
- ½ cup (115 g) Sour cream
- 1 tsp Vanilla extract
For Cream cheese frosting
- 8 oz (226 g) Cream cheese softened
- ½ cup (113 g) Unsalted butter softened
- 4 cups (480 g) Powdered sugar
- 1 tsp Vanilla extract
- Orange food coloring optional
For Decorations
- Orange fondant
- Green fondant
- Edible petal dust (various shades of orange brown, and green)
- Cornstarch for dusting
Instructions
For the cupcakes
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.1 ¾ cups All-purpose flour, 1 tsp Baking powder, ½ tsp Baking soda, ½ tsp Salt, 1 tsp Pumpkin spice
- Wet ingredients: In a large bowl, whisk together the sugar, oil, eggs, pumpkin puree, sour cream, and vanilla extract until well combined.1 cup Granulated sugar, ½ cup Vegetable oil, 2 large Eggs, ¾ cup Pumpkin puree, ½ cup Sour cream, 1 tsp Vanilla extract
- Dry to wet: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
For Cream cheese frosting
- In a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Add the vanilla extract and a few drops of orange food coloring, mixing until the frosting is smooth and evenly colored. Chill the frosting in the refrigerator for about 15 minutes to firm up slightly.8 oz Cream cheese, ½ cup Unsalted butter, 4 cups Powdered sugar, 1 tsp Vanilla extract, Orange food coloring
Decorating cupcakes
- Pipe or dollop a generous amount of frosting onto each cooled cupcake, shaping it into a round dome. Chill the frosted cupcakes in the refrigerator for 30 minutes to firm up the frosting.
- Roll out the orange fondant on a cornstarch-dusted surface to about 1/8-inch thickness. Cut out circles of fondant large enough to cover the frosting domes on the cupcakes. Carefully drape the fondant circles over the chilled frosting domes, smoothing it down and shaping it to resemble a pumpkin.Orange fondant
- Use a small knife or fondant tool to create vertical lines around the sides of the fondant-covered frosting to mimic pumpkin ridges.
- Roll small pieces of green fondant into vines and leaves, and attach them to the top of each pumpkin using a small amount of water or edible glue.Green fondant
- Use edible petal dust and a small paintbrush to add realistic shading and highlights to the pumpkins, focusing on the ridges and top areas.Edible petal dust , Cornstarch
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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