Pumpkin Patch Cupcakes

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!

Pumpkin Patch Cupcakes
Photo: Blaine Moats
Start To Finish Time:
2 hrs 15 mins
12 (2-1/2 inch) cupcakes


  • ¼ cup sour cream

  • ¼ cup butter, softened

  • 2 teaspoon vanilla

  • ½ teaspoon ground cinnamon

  • ½ teaspoon freshly grated nutmeg or 1/4 teaspoon ground nutmeg

  • 5 cup powdered sugar

  • Green paste food coloring

  • Brown paste food coloring

  • Milk

  • 12 Sugar and Spice Cupcakes (see recipe below) or other 2-1/2-inch cupcakes in paper bake cups

  • Candy pumpkins

Sugar and Spice Cupcakes

  • 1 package 2-layer-size yellow cake mix

  • 4 ounce cream cheese, softened

  • 4 eggs

  • ¾ cup water

  • ½ cup vegetable oil

  • ¼ cup packed brown sugar

  • 1 teaspoon ground cinnamon

  • 1 teaspoon freshly grated nutmeg or 1/2 teaspoon ground nutmeg

  • 1 teaspoon ground ginger

  • 1 teaspoon vanilla

  • ¼ teaspoon ground cloves

  • ½ cup packed brown sugar

  • ½ teaspoon ground cinnamon


  1. 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

  2. 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.

  3. 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.

Sugar and Spice Cupcakes

  1. 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.

Nutrition Facts (per serving)

417 Calories
13g Fat
76g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 417
% Daily Value *
Total Fat 13g 17%
Saturated Fat 5g 25%
Cholesterol 50mg 17%
Sodium 194mg 8%
Total Carbohydrate 76g 28%
Total Sugars 65g
Protein 2g
Calcium 60.6mg 5%
Iron 0.5mg 3%
Potassium 49mg 1%
Folate, total 16.1mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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