I’ve got a fast and easy recipe for fall cupcakes with Cream Cheese Frosting Pumpkins that will make you look like a superstar! They are great for any fall event so, don’t let the Trick or Treaters catch you by surprise! You can even frost these when you see them coming down the road.
Hi, I’m Sandy from Everyday Southwest and I’m so happy that Summer asked me to share this fast and easy recipe with you. Usually, I share Southwest recipes for busy families but, today, I couldn’t resist sharing one of my last minute desserts.
My foodie friends have started calling me the “Last Minute Queen.” It seems like I plan and plan for exciting new things to bake for the holidays then, wind up throwing together something at the last minute that looks amazing… like I have spent all day working in the kitchen. These cute little Cream Cheese Frosting Pumpkins are my newest “last minute masterpiece.” All you need for the pumpkins is some orange food coloring, some fat pretzel sticks and a mint leaf. That’s it. Really!
I have shared my Pumpkin Cupcake recipe at A Day in Candiland last week. It is a fast way to turn a cake mix into a healthier dessert with pumpkin added to the mix. So, follow this link to find the recipe or, use your own favorite fall cupcake recipe (I won’t tell if you use a cake mix).
This recipe for the cream cheese frosting is my favorite “go-to” icing recipe. It has wonder full flavor—not too tangy— and has a great texture that holds it’s shape well when used for decorating cakes. I have even used it for wedding cakes. If you are in a really tight pinch for time, the Duncan Hines Frosting in the round containers in the baking isle has a really great texture for decorating, as well. Use any of the white varieties for this project.
First, just mix in a little orange food coloring to the cream cheese frosting (the paste food coloring works well but not mandatory) and put the frosting in a pastry bag that has been fitted with a large round tip. If you don’t decorate often and would rather not purchase a whole box of pastry bags, you can cut a small bit off of the corner of a zip top bag and use it. I do it all the time. Just cut a very small hole at first, you can always make it bigger. You can put the pastry tip and its coupler directly onto the zip top bag.
Second, make a small mound of icing in the center of the cupcake, to give the pumpkin “height.” Then, pipe the icing around the mound to cover it and create the “pumpkin.” It took 2 1/2 to 3 times around the cupcake to create the pumpkins above. If it takes you more, then then the mound in the center is too big.
Third, cut the pretzel sticks in 2 inch lengths. Stick one piece of the pretzel stick in the center of each pumpkin with the cut end down so the pretty, baked end is showing and garnish with a small mint leaf.
That’s it! You are done! Only three steps for these cute Fall cupcakes with Cream Cheese Frosting Pumpkins. Your cupcakes will ROCK any fall party!
Please let us know how you like these cute little pumpkins. You can leave your comment here on the blog or you can follow Summer Scraps on Facebook for all of Summer’s newest projects. If you have any questions, you can find me at home on Everyday Southwest.
See you soon!
If you like this cupcake then be sure to check out my other Cupcakes!