Pumpkin Cupcakes on Stand
Turn simple cupcakes into the perfect fall party treats with a few fun items from Michael’s! I fell in love with the pink cupcake stands in the baking department at my local Michael’s! They’re perfect for serving up single-serve desserts like cupcakes. Serve one at each place setting for a holiday or birthday party or you can display a row of them on a dessert buffet. Whatever the occasion, these treat stands will add pizzazz to your celebration!
I am serving up a tasty fall treat on my pink treat stands: Brown Sugar Cupcakes with a Pumpkin Cream-Cheese Frosting! It’s a delicious blend of fall-inspired flavors. A few little sprinkles on top and they’re ready to serve. The orange frosting is perfect for the cute baking cups!
Designed by Courtney Dial Whitmore, Pizzazzerie.com
- 2 sticks unsalted butter, softened or room temperature
- 2 cups brown sugar
- 4 eggs
- 2/3 c. milk
- 1-1/4 tsp. baking powder
- ½ tsp. salt
- 3 cups all-purpose flour
- 3 tsp. vanilla
- 4 ounces cream cheese, softened
- ½ cup butter, softened
- ½ cup pumpkin puree
- 4+ cups powdered sugar
- 1 teaspoon vanilla extract
Brown Sugar Cupcakes
Preheat oven to 350 degrees F.
Cream together butter and sugar in electric mixer fit with paddle attachment until smooth.
Add eggs, one at a time and mix thoroughly between each addition.
Add additional ingredients and combine just until mixed.
Fill cupcake liners 2/3 full and bake 18-20 minutes (or until a toothpick inserted in center comes out clean). Set aside to cool.
Pumpkin Cream Cheese Frosting
In an electric mixer fit with paddle attachment, beat together cream cheese, butter, and pumpkin.
Slowly add powdered sugar (1 cup at a time) until desired consistency is reached.
Add in vanilla and beat for 2-3 minutes on medium. If you can run a knife through frosting and knife mark stays after 10 seconds, then you have a great consistency for piping it through an icing tip.