The Story:
I walked into a bagel shop the other day and was completely attacked by pumpkin. 3 types of pumpkin bagels, pumpkin schmear, pumpkin poppers, pumpkin drinks, pumpkin, pumpkin, PUMPKIN!
It was too much.
Don’t get me wrong, I love pumpkin but too much too fast is a bad idea. I mean, it’s still September! So here is a little hint of pumpkin to start off the season right.
Pumpkin Rose Cupcakes
Servings 24 cupcakes
Ingredients
Vanilla Spice Cake:
- 1 box white cake mix
- 1 Tbsp. pumpkin pie spice
- 3 eggs
- 1/3 C. oil
- 1 C. buttermilk
- 1/2 C. sour cream
- 2 tsp. vanilla extract
Pumpkin Buttercream:
- 1 C. butter softened
- 1 tsp. pumpkin pie spice
- 1 tsp. vanilla extract
- 3-4 C. powdered sugar
- 2 Tbsp. pumpkin puree
Instructions
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1. Preheat oven to 350 degrees and line pans with cupcake liners.
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2. Sift cake mix and pumpkin pie spice together and set aside.
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3. Combine all other cake ingredients until smooth.
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4. Stir in cake mix and spices and fill cupcake liners 3/4 full.
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5. Bake for 17-22 minute or until an inserted knife comes out clean.
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6. Buttercream: Beat butter for 2 minutes. Add pumpkin pie spice and vanilla extract and slow yard powdered sugar until you reach your desired consistency. Add pumpkin puree and beat. Add more powdered sugar if it becomes too thin.
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7. Pipe buttercream onto cupcake like roses, see below for link to photo tutorial.
oh my goodness, you’re right! these look delicious!! a quick question-if you have to bring, say a dozen, cupcakes to a function, how do you package them to take them there?
I will take them in a tupperware. Just snuggle them all up next to each other, that way they won’t move around much during the car ride.
If you are reading this recipe thinking, Hmm, those could be good….THEY ARE!! We made a batch this morning since my daughter was planning on doing a lemonade stand with a friend. (Said friend has since disappeared, but that’s okay since those cupcakes will be disappearing into our bellies!!!)
Hey Lizzie! I messaged you on facebook the other day 🙂 I was so excited to try this recipe! But it seems every time I use sour cream in a cupcake mix, they don’t rise well and they turn out dumpy and sinking in. And not just your recipes, I’ve tried various kinds. Any idea why this is or what I’m doing wrong?
I made these for a potluck, and they got rave reviews! Thanks for another great recipe!
i made these yesterday and took them to work with me. everyone raved about the flavor. what a great recipe!! <3
I made these and they were great but could be greater!!! Is that possible??? I was expecting a stronger pumpkin presence. I think I might even put DOUBLE the amount of pumpkin pie spice in both the cake and the frosting. I thought the pumpkin puree (assumed this was canned pumpkin) would make a difference, but it left me wanting more. Though this recipe says it makes 24 cupcakes, I only got 18 out of it, and I really didn’t overdo on the size. In addition, the frosting amounts could have been cut in half….I had a TON of frosting left over. Still, a very wonderful cupcake!
They look great!
Just wanted to ask, how do you pipe them?
Do you start from the middle, working your way outwards or vice versa??
Thank you! 🙂
Check out my Blueberry Lemon Poppy Seed Cupcakes, there are step by step photos for how to do the rose piping.
You are an artist! Your cupcakes are beautiful and delicious! Thank you for sharing your talents!
When you use butter in your recipes do you use butter sticks? Do you use unsalted or only if specified to make unsalted.
I always use unsalted, but some people prefer to use salted butter in their frostings. So either will work
I made these for work today and everyone LOVED them!!
So do you make the white cake mix with the instructions on the back of the box, and then add all of the other ingredients too, or do you just use the cake mix and only add the ingredients you listed?
The latter! Use the cake mix only as an ingredient, don’t pay any attention to the back of the box 🙂
I have made these cupcakes 3 times and they are always a hit. People at work request these almost every week! I add orange food dye to the batter to make it more festive and use orange sprinkles and a pumpkin mellowcreme candies for decoration 🙂