Halloween Cupcakes – Pumpkins

These little pumpkins will be charming additions to your Halloween festivities! You can whip them up in a jiff! 

Use our vanilla cupcake recipe from our Halloween Cupcake–Witch Legs post or any favorite cake recipe or cake mix. We like using an @wiltoncakes tip #1A to swirl buttercream frosting atop the cupcakes. Orange paste food coloring or combo of red & yellow gel will easily turn your frosting into a pumpkin! (See buttercream frosting recipe below.)  It’s easy to make leaves out of green gumdrops.

We also love to create all kinds of accessories from @airheadscandy.  Just stretch the @airheadscandy to form shapes or roll them into thin vines. You can even cut out pieces. Airheads can work almost like fondant. Just a lot more economical and the colors are ready made for you!

Wishing you a Happy Halloween season!



Buttercream Frosting

Yield: Makes 3 cups of frosting. Enough to frost 24 cupcakes.


  • Find our favorite vanilla cake recipe here
    Buttercream Frosting
  • 1 cup solid vegetable shortening
  • 1 cup (2 sticks) butter
  • 2 teaspoons vanilla
  • 1/4 teaspoon almond extract (optional--the added flavor is really good)
  • 8-cups sifted confectioner’s (powdered) sugar
  • 1/2 cup milk


  1. In a large bowl, cream shortening and butter with electric mixer.
  2. Add vanilla & almond.
  3. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.
  4. When all sugar has been mixed in, icing will appear dry.
  5. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
  6. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

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