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Pumpkin Patch Cupcake Recipe

Lyne Proulx
Your kids will just love this Pumpkin Patch Cupcake recipe for Halloween! They are easy to decorate and taste so yummy!
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Prep Time 8 mins
Cook Time 25 mins
Frosting 15 mins
Total Time 48 mins
Course Dessert, Snack
Cuisine American, Canadian
Servings 12 cupcakes
Calories 634 kcal

Equipment

  • Mixing bowls
  • Whisk
  • Muffin pan
  • Paper liners
  • Pastry bag with a large star tip

Ingredients
  

Chocolate Cupcake Ingredients

  • 2 Cup sugar
  • 1 3/4 Cup flour
  • 3/4 Cup cocoa
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 eggs room temp
  • 1 Cup whole milk room temp
  • 1/2 Cup canola oil
  • 2 tsp vanilla
  • 1 Cup boiling water

Vanilla Frosting

    Frosting Ingredients

    • 1 Cup soft unsalted butter
    • 4 cup powder sugar add more if needed
    • 4 TBSP heavy whipping cream
    • 1 Tbsp. Vanilla
    • Grass Green gel food colouring
    • 12 pumpkin candy

    Instructions
     

    Chocolate Cupcake Directions

    • Preheat oven to 350 degrees. Line cupcake tins with paper liners.
    • Whisk the sugar, flour, cocoa, baking powder, baking soda and salt in a mixing bowl.
    • Combine the eggs,milk, oil and vanilla in a bowl. Add this to the dry ingredients beating on medium until the batter is smooth.
    • Gradually add the boiling water, milk and oil and blend together until the batter is smooth.
    • Using a medium scoop fill the paper lined cupcake tins with the prepared batter.
    • Bake at 350 degrees for 20-25 minutes until an inserted toothpick comes out clean.
    • Allow to slightly cool before transferring to wire racks.

    Frosting Directions

    • Cream the butter, vanilla, and powder sugar until it looks light and creamy.
    • If it doesn’t cream add several drops of the heavy whipping cream until it creams.
    • Add several drops of the green gel food colouring. Mix well to blend the colours.
    • Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready if not then add more powder sugar 1/2 Cup at a time and mix well.
    • Test to make sure that the frosting can make and hold a stiff peak.
    • If ready scoop the frosting into a pastry bag with a large star tip.
    • Twist the open end of the pastry bag to push the frosting to the tip.
    • Instead of holding the pastry bag and tip to the side hold it straight up pointing the tip down to the cupcake making the frosting look like grass.
    • Start by frosting on the outside edge of the cupcake working to the center of the cupcake.
    • You can add an candy pumpkin in the center of the grass patch (center of the frosting).

    Nutrition

    Calories: 634kcalCarbohydrates: 94gProtein: 5gFat: 29gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 77mgSodium: 352mgPotassium: 151mgFiber: 2gSugar: 76gVitamin A: 619IUVitamin C: 1mgCalcium: 65mgIron: 2mg
    Keyword chocolate cupcakes, cupcake recipe, cupcakes, Halloween cupcake, Halloween dessert, pumpkin patch cupcake
    Tried this recipe?Let us know how it was!