Print

Perfect Pumpkin Shaped Orange Velvet Cupcakes with Cream Cheese Frosting

pumpkin shaped orange velvet cupcakes - featured image
Print Recipe

These pumpkin shaped orange velvet cupcakes feature a tender crumb with bright citrus notes and a silky cream cheese frosting, perfect for cozy fall days and festive gatherings.

Ingredients

Scale
  • 1 ½ cups (180 g) all-purpose flour, sifted
  • 1 cup (200 g) granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (115 g) unsalted butter, softened
  • 2 large eggs, room temperature
  • ½ cup (120 ml) buttermilk
  • ¼ cup (60 ml) fresh orange juice
  • 2 teaspoons fresh orange zest, finely grated
  • 1 teaspoon vanilla extract
  • 1 teaspoon red food coloring (optional)
  • 8 oz (225 g) cream cheese, softened
  • ½ cup (115 g) unsalted butter, softened (for frosting)
  • 3 cups (360 g) powdered sugar, sifted
  • 1 teaspoon vanilla extract (for frosting)
  • 1 teaspoon fresh orange zest (for frosting)
  • About ½ cup orange fondant or marzipan (optional, for shaping pumpkins)
  • Green fondant or edible green gel (for pumpkin stems and leaves)
  • Alternatively, piped frosting leaves with a leaf tip

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
  3. Using a mixer, beat softened butter and granulated sugar on medium speed until pale and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract, orange zest, and orange juice.
  5. Alternately add dry ingredients and buttermilk to the wet mixture, starting and ending with dry ingredients. Mix gently on low speed just until combined.
  6. Fold in red food coloring if using, until evenly distributed.
  7. Spoon batter evenly into cupcake liners, filling about ⅔ full.
  8. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  10. For frosting, beat cream cheese and butter until smooth and creamy, about 2-3 minutes.
  11. Gradually add powdered sugar on low speed, then increase to medium speed once incorporated.
  12. Mix in vanilla extract and orange zest.
  13. Frost cooled cupcakes with cream cheese frosting.
  14. Shape pumpkins by molding orange fondant into small flattened spheres and add green fondant leaves and stems or pipe frosting leaves.
  15. If frosting is too soft, chill for 10 minutes before piping. Chill fondant pieces slightly before assembling for firmer shapes.

Notes

Use room temperature eggs and butter for best texture. Avoid overmixing batter to keep cupcakes tender. Chill frosting if too soft before piping. Fondant shaping is optional but adds a festive touch. Substitute almond flour for gluten-free option and coconut cream cheese and vegan butter for dairy-free frosting.

Nutrition

Keywords: pumpkin shaped cupcakes, orange velvet cupcakes, cream cheese frosting, fall dessert, homemade cupcakes, seasonal baking, pumpkin cupcakes

Find it online: https://leilameals.com/perfect-pumpkin-shaped-orange-velvet-cupcakes-with-cream-cheese-frosting-easy-homemade-fall-dessert-recipe/