Mini Pumpkin Cupcakes

I am so fortunate to have people in my life that enjoy festive things as much as I do—I know I can always count on my mom and/or my boyfriend’s mom to take on fun little projects with me.  Today’s post will not REALLY be a recipe (because honestly, we modified box-cake mixes, that doesn’t count!), but more of a fun Halloween-y project that I did this weekend 🙂

With a mini-bundt cupcake pan (you can purchase these at target for under $15,) we put together little mini pumpkin cupcakes!

You will need:

-However many boxes/flavors of cake you want to make—we did spice cake, white cake, and devils food

-Buttermilk

-Eggs

-Vegetable Oil

-3 cans of frosting (depending on how many cakes you’re making)

-Corn syrup

-All the sprinkles in the entire world

-Orange food coloring, or any color you want, if desired

-Whatever your preference is for stems (we used pretzel rods, but you could also use tootsie rolls, kit kats, etc.)

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Prepare the cake mix as instructed, replacing whatever amount of water the box calls for with buttermilk.  This makes the cupcakes more moist and is better suited for holding the bundt shape.  Grease your pan and bake the cupcakes as you normally would, remove, and let cool.

Once cooled, level your cupcakes by slicing off the top, which has likely risen and is rounded.  Then, ice one half of the level cupcake, and stick another leveled cupcake on top—and there you have it, a cute little pumpkin shape!

We tried a few different forms of decoration, but our favorites were most definitely the glazed ones.

For glazed pumpkins, tint your frosting (if you are doing this.)  Microwave half a cup of frosting for about 15-20 seconds, until smooth, but not too thin.  Spoon the frosting on top of a mini cake, allowing it to drip down the sides.  Add sprinkles and pretzel piece for stem.

For sugar-coated pumpkins, microwave 1/3 cup of corn syrup for 5 seconds.  Brush corn syrup over an assembled cupcake, and roll lightly in colored sugar sprinkles.  Add pretzel stems on top.

For Frosted cakes, spread some frosting all over the mini cakes to cover.  Use a small spatula to spread frosting in ridges, starting from the bottom to the top.  Add sprinkles and pretzel stem on top.

These came out totally adorable, although I admit that they were a bit of a hassle and made a big mess!  Super cute and perfect for a Halloween party, though!  What will you be making for your Halloween treats?

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5 thoughts on “Mini Pumpkin Cupcakes

  1. Maya says:

    i’m in love with these, i can’t wait to make some this weekend

  2. […] of ability, but some people are somehow less lazy than me I think?), these pumpkin cupcakes from Eat My Shortbread LOOK LIKE TINY BABY PUMPKINS!! So I’m gonna also recommend them based on cuteness […]

  3. These look soo amazing!! Im going to try:)

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