These adorable jack-o-lantern cupcakes are packed with fall flavor, thanks to pumpkin pie spice and brown butter. Customize these to your liking by piping a variety of faces.
| Level: | Intermediate |
| Total: | 2 hr 5 min |
| Active: | 1 hr 15 min |
| Yield: | 24 cupcakes |
Ingredients
- 2 sticks (16 tablespoons) unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 cup milk
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour (see Cook’s Note)
- 2/3 cup almond flour
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1 teaspoon kosher salt
- 2 sticks (16 tablespoons) unsalted butter, at room temperature
- 1/4 teaspoon kosher salt
- 2 1/2 cups confectioners’ sugar
- 5 tablespoons milk, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon orange gel food coloring
- 6 chewy chocolate rolls, such as Tootsie Rolls, cut into quarters
- 2 green sour gummy belt candies, cut into 1/8-inch strips lengthwise
- 2 cups confectioners’ sugar
- 1 tablespoon meringue powder
- 2 tablespoons black gel food coloring
Instructions
- For the cupcakes: Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with orange paper liners.
- Melt the butter in a small skillet over medium heat; cook, swirling the pan occasionally, until the butter browns, 6 to 9 minutes. Immediately transfer to a medium bowl and let cool slightly. Whisk in the granulated sugar, eggs, milk and vanilla.
- Whisk the all-purpose flour, almond flour, baking powder, pumpkin pie spice and salt in a large bowl. Add the brown butter mixture and whisk until just combined (do not overmix).
- Divide the batter among the prepared muffin cups, filling them three-quarters of the way. Bake until the tops of the cupcakes spring back when gently pressed, 18 to 22 minutes. Let cool in the pan for 5 minutes then remove to a rack to cool completely.
- For the frosting: Beat the butter and salt with an electric mixer on medium-high speed until smooth and fluffy, about 2 minutes. Reduce the speed to low and add the confectioners’ sugar, about 1 cup at a time. After each addition, increase the speed to medium-high and beat until fluffy again, scraping down the sides of the bowl occasionally. Add the milk, vanilla and orange food coloring and beat until smooth.
- To decorate: Pipe the frosting onto the cupcakes with a round pastry tip. Level off the top with an offset spatula to an even and smooth layer. Next, use a toothpick or small skewer to create “grooves” in the frosting to look like a pumpkin. Insert a chewy chocolate quarter in the top of each cupcake to look like a “stem” and drape the green sour gummy belt candy to look like a “vine.” Repeat with the remaining cupcakes and candy. Refrigerate until the frosting is slightly firm, about 15 minutes.
- For the royal icing: Whisk together the confectioners’ sugar and meringue powder in a large bowl. Add 3 tablespoons water and beat with a mixer on medium-high speed until soft, glossy peaks form, adding up to 1 more tablespoon water if necessary (it should be thick but pipeable). Tint with black gel food coloring until very black. Cover the bowl with a damp paper towel and plastic wrap to prevent the icing from drying out until ready to use. (Makes about 1 cup.)
- Transfer the royal icing to a piping bag fitted with a small round tip. Pie jack-o-lantern faces on each cupcake. Set aside until the royal icing has set, about 30 minutes.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 377 |
| Total Fat | 19 g |
| Saturated Fat | 10 g |
| Carbohydrates | 51 g |
| Dietary Fiber | 1 g |
| Sugar | 41 g |
| Protein | 3 g |
| Cholesterol | 73 mg |
| Sodium | 150 mg |
Reviews
Best cupcakes ever!