Description
Delicious and festive pumpkin patch cupcakes perfect for fall celebrations.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chocolate frosting
- Green fondant or icing for decoration
- Miniature candy pumpkins for topping
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix the pumpkin puree, vegetable oil, eggs, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Fill each cupcake liner about 2/3 full with the batter.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool completely before frosting.
- Frost the cooled cupcakes with chocolate frosting.
- Decorate with green fondant or icing to create a pumpkin patch effect and top with miniature candy pumpkins.
Notes
- For a spicier flavor, add a pinch of ground ginger or cloves.
- Store cupcakes in an airtight container at room temperature for up to 3 days.
- These cupcakes can be made ahead of time and frozen for later use.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Pumpkin Patch Cupcakes, Fall Desserts, Halloween Treats