How to swirl frosting on top a cupcake?
- For a nice twirl atop your cupcakes, we like using a Wilton cake tip #1A.
- Simply drop this tip into your pastry bag, then fill the pastry bag with your desired frosting (see our buttercream recipe below) and roll down the top of your pastry bag.
- Hold the rolled down portion of your bag in one hand while exerting light pressure, and use your other, dominant hand, as a guide.
- To swirl the frosting, put your tip facing down in the middle of the cupcake top. Lightly press the frosting in the bag while you carefully guide the tip in a circular outward motion, ending on the outside with a little swoosh.
- OR You can start with the tip facing down near the edge of the cupcake and using the same method, guide the tip in a circular inward motion, ending in the middle with a little flourish or peak.
How to decorate a pumpkin cupcake
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 or green Air Heads, or you can simply pipe leaves with green frosting.
Decorating with Air Heads candy
We also love to create all kinds of accessories from Air Heads candy. Just stretch the Air Heads 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!
Make our vanilla cupcake recipe for these tasty treats. Then whip up buttercream frosting and get ready for decorating fun!
These darling pumpkin cupcakes are great for Halloween, or all through the fall to Thanksgiving, so try mixing up a batch today! Wishing you a Happy Halloween season!
Enjoy!
Dianna
Try these other fun Halloween Cupcakes!
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Vanilla Cake or Cupcakes & Buttercream Frosting
Moist vanilla cake recipe with instructions for cupcakes frosted with buttercream frosting, plus directions to turn them into little pumpkins!
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Servings: 24 cu[c
Calories: 173kcal
Ingredients
For Vanilla Cake or Cupcakes
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ⅔ cup butter
- 2 ¾ cups sugar
- 1 ½ teaspoons vanilla
- 3 eggs
- 1 ¼ cups milk
Buttercream Frosting
- 1 cup solid vegetable shortening
- 1 cup butter (2 sticks)
- 2 teaspoons vanilla
- ¼ teaspoon almond extract optional--the added flavor is really good
- 8- cups sifted confectioner’s powdered sugar
- ½ cup milk
Instructions
For Vanilla Cake or Cupcakes
- Preheat oven to 350 degrees Fahrenheit. Line 9x13 cake pan or round pans with parchment paper to fit.Mix flour, baking powder and salt in a small mixing bowl, set aside.In a large mixing bowl, beat butter with an electric mixer on medium speed to soften butter. Add sugar and vanilla and beat until combined. Add eggs, one at a time, beating 30 seconds after each one.Add dry ingredients and milk alternately to beaten mixture.Beat on low speed just until flour disappears.For Cake: Fill cake pan(s) with batter.9. Bake 9x13-inch cake for 23-28 minutes at 350 degrees or until a toothpick inserted in center comes out clean. (Bake two 9-inch round cakes for 23-28 minutes; bake two 8-inch cakes for 26-30 minutes; bake three 6-inch cakes for 18-21 minutes.) Cool on a wire rack.For Cupcakes: Line 24 muffin cups with paper liners. Fill muffin cups ½ full of batter. Bake 17 – 20 minutes at 350 degrees or until a toothpick inserted in center comes out clean.Cool on a wire rack.
For Buttercream Frosting
- In a large bowl, cream shortening and butter with electric mixer. Add vanilla & almond.
- Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
- Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
- 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.
To Create the Pumpkins:
- For a nice twirl atop your cupcakes, we like using a Wilton cake tip #1A. Simply drop this tip into your pastry bag, then fill the pastry bag with your desired frosting (see our buttercream recipe below) and roll down the top of your pastry bag.
- Hold the rolled down portion of your bag in one hand while exerting light pressure, and use your other, dominant hand, as a guide.
- To swirl the frosting, put your tip facing down in the middle of the cupcake top. Lightly press the frosting in the bag while you carefully guide the tip in a circular outward motion, ending on the outside with a little swoosh.
- OR You can start with the tip facing down near the edge of the cupcake and using the same method, guide the tip in a circular inward motion, ending in the middle with a little flourish or peak
- 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 or green Air Heads, or you can simply pipe leaves with green frosting.
Notes
1. NOTE: If you'd like a chocolate cupcake recipe, check out the chocolate cupcake recipe on our Spider Web Cupcake post.
2. NOTE: Sometimes we use cakes mixes. We actually like cake mixes. Our favorite yellow cake mix is Duncan Hines Yellow Cake. We just make a couple of simple changes. We add the recommended amount(s) of oil and eggs. Then fill a liquid measuring cup to the half cup line with sour cream. Add water on top of the sour cream until it reaches the amount of water called for. Mix as directed.
Nutrition
Serving: 1g | Calories: 173kcal | Carbohydrates: 20g | Protein: 1g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Cholesterol: 7mg | Sodium: 169mg | Sugar: 11g
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