Video Instruction & Recipe

To learn how to make Pumpkin Face Cupcakes, follow along with Ms. Natasha with the video below!

Pumpkin Face Cupcakes Recipe

Equipment

  • Measuring cups
  • Measuring spoons
  • Medium Bowl
  • Large Bowl
  • Whisk
  • Small spoon
  • Rubber spatula
  • Electric mixer
  • Toothpicks
  • 2 Muffin Tins
  • Paper Liners
  • Oven mitts
  • Oven
  • Cooling rack
  • Icing Spatula or Pastry Bags
  • Pairing Knife

Ingredients

FOR THE CUPCAKES

  • 1 1/4 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup sugar
  • 6 tbsp unsalted butter room temperature
  • 2 eggs 1 large egg, plus 1 large egg white, room temperature
  • 1 1/2 tsp vanilla extract
  • 1/2 cup whole or 2 % milk

Ingredients

FOR THE FROSTING

  • 1 cup unsalted butter 2 sticks, softened
  • 1 tsp vanilla extract
  • 3 cups confectioner’s sugar
  • 16 oz marshmallow fluff container

FOR THE DECORATIONS

  • Large Sprinkle Eyes for the eyes
  • Tootsie Roll candies for the stem
  • Green & Orange food/gel coloring for the cupcake batter (pumpkin – orange) & for part of the frosting (leaves – green)
  • White Tic Tac candies for the teeth

Instructions

FOR THE CUPCAKES

  • Preheat the oven to 350 degrees F. Line the cupcake pan with paper liners.
  • In a medium mixing bowl, whisk together flour, baking powder and salt.
  • In the large mixing bowl, beat together the sugar and butter with an electric mixer on low. Mix until light and fluffy, about 2 to 3 minutes.
  • Add the egg and egg white, one at a time, to the butter mixture. Mix on low as you add the eggs.
  • Add the vanilla to the butter mixture and mix on low.
  • Add one third of the flour mixture to the butter mixture, mixing on low speed.
  • Add 1/2 of the milk to the batter, mixing on low speed.
  • Add another third of the flour mixture to the batter, mixing on low speed.
  • Add the remaining 1/2 of milk to the batter, beating on low speed.
  • Add the remaining flour mixture to the batter, beating on low. Beat until just combined. Do not over-mix.
  • Scrape down the sides of the bowl with the rubber spatula to incorporate any extra batter on the sides.
  • Beat until no traces of flour remain. Do not over-beat.
  • Using the spoon, divide the batter among the 12 muffin cups.
  • Using the orange food coloring/gel, add drops until desired orange color is reached. Stir the batter. Add more orange coloring, if needed.
  • Bake until golden brown, or until a toothpick inserted into the middle of the cupcake comes out clean, about 18 to 20 minutes
  • Let cool in the pan on a wire rack. After 5 minutes, transfer the cupcakes to the wire rack and let cool one hour.

FOR THE FROSTING

  • In a medium bowl, mix together unsalted butter and vanilla extract. Cream until smooth.
  • Add in a little confectioner’s sugar at a time, until all 3 cups of confectioner’s sugar are incorporated.
  • Add in a full container of marshmallow fluff. Mix until smooth & fluffy.
  • Scoop about 1/2 cup frosting to a separate bowl. Dye the frosting green. Stir until combined & desired “leaf” color is reached.
  • Chill until slightly firm, 15 to 20 minutes.

FOR THE DECORATING & ASSEMBLY

  • Remove your cupcake liners from two cupcakes. Cut off the “muffin” or “head” part of both of your cupcakes so that they are equally flat.
  • Add your (white) marshmallow frosting to a piping bag. Pipe your marshmallow frosting onto one half of your cupcake. Make it full and thick! 
  • Take your other cupcake half and turn it upside down. Cut out a little hole on top of your cupcake, for your tootsie roll stem and then place it (still upside down!) onto the marshmallow frosting.
  • To help the tootsie roll stand up straight, you can add some frosting into the hole before sticking your tootsie roll inside.
  • Add a dot of frosting to the back of your edible eyeballs, and place them on the side of the top half of your cupcake. Add tic-tacs for teeth.
  • Add your green frosting to a piping bag.
  • Cut your green frosting bag in the shape of a “V” and pipe a leaf or two next to the tootsie roll “stem.” Relax pressure as you pull away to make a leaf point. Stop squeezing before pulling tip away.
  • Add any additional teeth or eyes, that you want!
  • ENJOY!

Notes

Take It Down A Notch – This recipe should be easy enough for even the youngest Tiny Chef. You may want to use your judgment about the electric mixer as small hands might not be able to manipulate it for as long as necessary. Let the tiniest chefs stir with a wooden spoon and then you can finish mixing with the electric mixer if needed. Kick It Up A Notch – This is a very basic recipe so if you have an older Tiny Chef, this is a good time to learn some cooking skills. If possible, practice separating the yolk from the whites with extra eggs. This is an excellent skill for all budding chefs to learn. Your child can also decorate cupcakes with colored sugar, nonpareils or sprinkles.

Nutrition

Calories: 210kcal | Carbohydrates: 27g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 53mg | Sodium: 94mg | Potassium: 87mg | Fiber: 1g | Sugar: 16g | Vitamin A: 335IU | Calcium: 36mg | Iron: 1mg