I got started on Wednesday evening by making mini marzipan pumpkins as toppers. I've never worked with marzipan before, but this definitely won't be my last time. It was so easy to work with and smelled so good!
I baked the cupcakes Thursday evening. I love how they crackled on the tops, so pretty. They made the whole house smell heavenly, too.
I filled the cupcakes with a squirt each of pumpkin butter on Thursday evening as well. I have a filling tip from Wilton that makes filling soooo easy.
I frosted them all early Friday morning before work with cinnamon cream cheese frosting. I found the liners at Michael's, and they're by Martha Stewart. She has some awesome Halloween stuff. The "poison" liners have a skull image on the bottom of the cup, and the "beware" ones have spiders.
At the potluck. I displayed them on my Wilton cupcake stand with a big black charger plate underneath to hold the rest, since there were 24.
These cupcakes were a huge hit and made me tons of new friends, haha. They were positively scrumptious as well! It was torture having to wait to eat them, since I was sitting near them and could smell them all day. I've already been asked by David's aunt to bring some to Thanksgiving dinner, though!
Easy Pumpkin Spice Cupcakes
- 2 (18.25 oz) packages spice cake mix
- 1 (30 oz) can pumpkin pie filling
- 2 tsp vanilla extract
- 1 tsp butter flavoring
Cinnamon Cream Cheese Frosting
- 1 (8 oz) package cream cheese, softened
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
Beat the cream cheese and butter with an electric mixer in a bowl until smooth. Beat in the powdered sugar a little at a time until incorporated. Add the vanilla extract and cinnamon; beat until fluffy.