Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting and Fondant Pumpkins


In the spirit of Autumn and Halloween, I decided to make these Pumpkin Spice cupcakes. To save time (since I was making 3 batches of cupcakes for the bake sale), I used a 2-ingredient cupcake batter and made a cinnamon cream cheese frosting from scratch. I also handmade small fondant pumpkins with whole cloves for the stem to decorate the cupcakes. These were a real hit at the bake sale!

Pumpkin fondant cupcakes

Mix pumpkin spice cake mix with a 15-oz can of pumpkin. Don’t add anything else mentioned on the cake mix box. Note that these don’t rise as much as regular cake mix. Bake as directed on the box but be sure to keep an eye on them while baking so they don’t burn and do the toothpick check.

Cinnamon Cream Cheese Frosting (from the Cake Blog):
1 1/2 sticks unsalted butter, softened 8 oz cream cheese, softened 4 cups confectioner’s sugar 1 tsp vanilla 1 tsp cinnamon

Beat butter and cream cheese on medium speed until combined. Then, gradually add in sugar one cup at a time, add vanilla and cinnamon. Refrigerate to thicken up the icing before piping.

Pumpkin fondant

Fondant Pumpkin Decorations:
I have to give credit to CatchMyParty for inspiring me to create these. I used white Wilton fondant and colored it with red, orange, and brown gels. To create the indentations on the pumpkins, I used Wilton’s fondant cutter but you could definitely use a knife or toothpick.

Happy Halloween everyone!


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