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functional image pumpkin patch cupcakes top down photo cupcakes have white cream cheese icing piped on top with a glittery pumpkin shaped marshmallow three cupcakes total with a black trick or treat linen and a black and white plate with skulls for halloween
Heather Wolf

Pumpkin Patch Cupcakes

Pumpkin Patch Cupcakes are a light and fluffy treat topped with cream cheese frosting and sparkly pumpkin-shaped marshmallows. Packed with pumpkin and subtle spices these gourd-geous cupcakes are a great way to celebrate spooky season.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 12
Course: Cakes and Cupcakes
Cuisine: American
Ingredients Method

Ingredients
  

Pumpkin Cupcakes
  • 1 1/4 cups all-purpose flour unbleached
  • 1 1/2 tsp baking powder
  • 1/4 tsp sea salt fine
  • 1 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/2 tsp ground nutmeg
  • 1/2 cup canola oil
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 3/4 cup pumpkin puree
  • 1 Tbsp honey
  • 1 tsp vanilla pure
  • 3 Tbsp water divided
Cream Cheese Frosting
  • 8 ounces full-fat cream cheese room temperature
  • 6 Tbsp unsalted butter room temperature
  • 3 1/4 cups confectionary sugar packed
  • 1 tsp vanilla pure

Method
 

Pumpkin Cupcakes
  1. Preheat oven to 350 degrees. Line a standard muffin tin with paper liners.
  2. In a large bowl, sift together flour, baking powder, salt, cinnamon, allspice and nutmeg. Set aside.
  3. In a separate bowl, whisk oil and sugar until well combined.
  4. Add eggs, one at a time, whisking after each addition until incorporated.
  5. Mix in pumpkin, honey and vanilla.
  6. Incorporate half of dry ingredients plus 1.5 Tablespoons of water into wet ingredients, whisking until well combined.
  7. Add remaining dry ingredients and remaining water then whisk until just combined. Take care to avoid overmixing.
  8. Divide batter evenly among cupcake liners and bake for 18 to 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
  9. Cool cupcakes completely before frosting.
Cream Cheese Frosting
  1. Beat cream cheese and butter with the whisk attachment on an electric mixer until smooth and creamy.
  2. Reduce speed to low then add powdered sugar, one cup at a time. Mix for 30 seconds.
  3. Increase speed to high. Add vanilla and beat for 2 minutes longer.
  4. Pipe frosting onto cupcakes. Serve immediately or cover and store in the refrigerator up to 3 days.