• 6 Ratings

Cinnamon, nutmeg, ginger, and cloves transform boxed yellow cake mix into a delicious spice batter that acts as the base of these Halloween cupcakes. Just pipe on green frosting and top with candy for the cutest pumpkin cupcakes ever!

Source: Better Homes and Gardens

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Recipe Summary

total:
2 hrs 15 mins
Servings:
12
Yield:
12 (2-1/2 inch) cupcakes
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Pumpkin Patch Cupcakes

Ingredients

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Directions

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  • For frosting, in a large mixing bowl beat sour cream, butter, vanilla, cinnamon, and nutmeg with an electric mixer on medium speed until combined. Beat in powdered sugar until smooth. Tint frosting with green and brown food colorings to reach desired grass color. Beat in enough milk to reach desired consistency

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Instructions Checklist
  • Set Sugar and Spice Cupcakes on a wire rack. Place frosting in a large pastry bag fitted with a multi-opening (grass) tip. Using quick upward motions, pipe frosting to look like grass on tops of cupcakes.

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  • Place two or three candy pumpkins on top of each cupcake. If desired, change pastry bag tip to a small round tip; pipe up and over the green stem end of each candy pumpkin, forming tendrils. Makes 12 (12-1/2-inch) cupcakes.

Nutrition Facts (Pumpkin Patch Cupcakes)

417 calories; total fat 13g; saturated fat 5g; polyunsaturated fat 2g; monounsaturated fat 5g; cholesterol 50mg; sodium 194mg; potassium 49mg; carbohydrates 76g; fiberg; sugar 65g; protein 2g; trans fatty acidg; vitamin a 243IU; vitamin cmg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 16mcg; vitamin b12mcg; calcium 61mg; iron 1mg.

Sugar and Spice Cupcakes

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Line twenty-six 2 1/2-inch muffin cups with paper bake cups. In a large mixing bowl combine cake mix, cream cheese, eggs, the water, oil, the 1/4 cup brown sugar, the 1 to 1 1/2 teaspoons cinnamon, the nutmeg, ginger, vanilla, and cloves. Beat with an electric mixer on medium speed about 1 minute or until combined. Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups. In a small bowl combine the 1/2 cup brown sugar and the 1/2 teaspoon cinnamon. Sprinkle about 1 teaspoon brown sugar mixture over each cupcake. Bake for 18 to 20 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

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Reviews

6 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0