Pumpkin Patch Explosion Cupcakes
A cozy and festive autumn delight, these cupcakes are bursting with pumpkin flavor and surprise fillings.
Ingredients
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup canned pumpkin purée
- 2 large eggs
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/3 cup milk
- 24 caramels or mini marshmallows, or pudding
- For frosting: 1/2 cup unsalted butter softened, 2 cups powdered sugar, 2 tablespoons milk, 1 teaspoon vanilla, food coloring (optional)
Instructions
- Preheat your oven to 350°F. Line your cupcake tin with papers.
- In a bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, and salt. Set aside.
- In another bowl, mix pumpkin purée, eggs, brown sugar, and white sugar. Drizzle in oil, vanilla, and milk, and stir until blended.
- Gently combine the dry mix into the wet mix until there are no streaks.
- Spoon a little batter into the bottom of each liner. Add your chosen filling, then cover with more batter.
- Bake for about 18–20 minutes, until a toothpick comes out mostly clean.
- Cool completely, then whip up the frosting and slather it on. Add sprinkles or decorations if desired.
Notes
Make sure to let the cupcakes cool completely before frosting to avoid puddles. You can customize the fillings based on your preference.