Description
Whimsical pumpkin-shaped cupcakes featuring a moist spiced cake and a tangy cream cheese frosting topped with cute candy eyes.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1 cup pumpkin puree
- 2 large eggs
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- Orange food coloring
- 12–24 candy eyes
Instructions
- Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
- Stir in the pumpkin puree and eggs until the mixture is smooth.
- Whisk together flour, baking soda, cinnamon, and salt in a separate bowl, then fold into the wet ingredients until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 20-22 minutes, or until a toothpick comes out clean.
- Allow cupcakes to cool completely on a wire rack.
- Beat cream cheese and butter together, then stir in powdered sugar and vanilla extract.
- Add orange food coloring and beat until the desired shade is reached.
- Pipe a rounded mound of frosting onto each cooled cupcake.
- Press two candy eyes into each frosting mound to create the pumpkin face.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American