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Pumpkin Cupcakes with Candy Corn Buttercream
dessert

Pumpkin Cupcakes with Candy Corn Buttercream

Frost pumpkin spice cupcakes with homemade buttercream tinted with Nature's Inspiration™ Food Colors to create a candy corn effect. Pipe a wide ring of sunflower-colored buttercream and one layer of pumpkin-colored frosting onto the cupcakes. Top with a star-tipped squeeze of whipped cream for the perfect Halloween treat. Recipe and Photo Credit: Jocelyn Adams of Grandbaby Cakes.

  • 30m

    prep time

  • 20m

    Cook Time

  • 19

    Ingredients

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Ingredients

16

(1 cupcake)

Servings

Pumpkin Cupcakes

  • 1 cup sifted all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon McCormick® Ground Cinnamon
  • 1/4 teaspoon McCormick® Ground Nutmeg
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/2 cup vegetable oil
  • 1/4 cup hot water
  • 1 cup canned pumpkin

Candy Corn Buttercream

Instructions

  • For the Cupcakes, preheat oven to 350°F. Mix flour, baking powder, baking soda, cinnamon, nutmeg and salt in medium bowl. Set aside.

  • Beat eggs, granulated sugar and brown sugar in large bowl with electric mixer on high speed 3 minutes. Add oil, hot water and pumpkin; beat until well blended. Gradually beat in flour mixture on low speed until just blended.

  • Spoon batter into 16 paper-lined muffin cups, filling each cup 2/3 full.

  • Bake 16 to 20 minutes or until toothpick inserted into center of cupcake comes out barely clean. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely.

  • For the Buttercream, beat butter and salt in large bowl on medium-low speed until blended. Gradually beat in confectioners' sugar on low speed in small increments until all is added. Then beat on medium-high speed until blended. Add cream and vanilla; beat until light and fluffy.

  • Divide buttercream evenly into 3 bowls. For Sunflower Buttercream, stir 1 teaspoon of the Sunflower color into first bowl. For Pumpkin Buttercream, stir remaining 1 teaspoon Sunflower color and 1/4 teaspoon Berry color into second bowl. For White Buttercream, leave third bowl untinted.

  • Spoon the Sunflower Buttercream and Pumpkin Buttercream into 2 separate pastry bags each fitted with a round decorating tip. Spoon the White Buttercream into another pastry bag fitted with a star decorating tip.

  • To decorate the cupcakes, pipe one wide ring of Sunflower Buttercream on top of each cupcake. Pipe a smaller ring of Pumpkin Buttercream on top of the Sunflower Buttercream. Using the White Buttercream, pipe a star shape in the center of the Pumpkin Buttercream.

Nutrition information (per Serving)

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