Description
Pumpkin Patch Cupcakes are a fun and festive Halloween treat featuring moist white cake dyed orange, stacked and decorated to resemble cute pumpkin faces. These cupcakes are topped with colorful frosting, candy eyeballs, green icing leaves, and a pretzel stick stem, making them perfect for autumn parties or a spooky celebration.
Ingredients
Scale
Cake Ingredients
- 1 box Betty Crocker™ Super Moist™ White Cake Mix
- Water, vegetable oil, and eggs as called for on cake mix box
- 1 Package Betty Crocker™ Neon Gel Food Colors (orange)
Decorating Ingredients
- 1 Tube Betty Crocker™ white decorating icing
- 1 Can Betty Crocker™ orange decorating cake icing
- 1 Tube Betty Crocker™ green decorating icing
- 1 Package Betty Crocker™ Candy Shop candy eyeballs
- 12 Pretzel sticks
- 1 Package Betty Crocker™ Decorating Tips (8-pack)
- 1 Package Betty Crocker™ baking cups
Instructions
- Prepare Colored Cake Batter: In a mixing bowl, prepare the white cake mix according to the package instructions, including water, vegetable oil, and eggs. Mix in orange gel food coloring until the batter reaches the desired bright orange hue for the pumpkin look.
- Bake Cupcakes: Line cupcake pan with Betty Crocker™ baking cups. Pour the orange batter into each liner and bake according to the cake mix box directions. Once baked, remove from oven and cool completely on a wire rack.
- Assemble Pumpkin Faces: Carefully peel off cupcake liners from two cooled cupcakes. Using a round decorating tip (#12), spread a layer of orange decorating icing on top of the first cupcake. Flip the second cupcake upside down and gently press it on top of the iced cupcake to form a stacked pumpkin shape.
- Attach Candy Eyes: Apply small dabs of white decorating icing to the back of two candy eyeballs and place them on the top cupcake to create the pumpkin’s eyes.
- Create Pumpkin Mouth: With the round tip (#12) and white decorating icing tube, pipe small tooth-shaped rectangles in a row between the two stacked cupcakes to form the pumpkin’s mouth.
- Add Leaves: Fit the leaf decorating tip (#352) to the green tube icing. Pipe two small green leaves at the center top of the pumpkin face cupcake for a natural stem look.
- Insert Pretzel Stem: Gently place a thin pretzel stick in the center top of the cupcake to mimic the pumpkin stem, completing the decoration.
Notes
- Ensure cupcakes are completely cooled before decorating to prevent melting of icing.
- Adjust orange food coloring amount for brighter or softer pumpkin color.
- Use a steady hand when piping the mouth shapes to keep them uniform.
- These cupcakes can be made a day ahead; store in an airtight container at room temperature.
- Substitute pretzel sticks with cinnamon sticks for a different stem flavor.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 25g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
