Getting a jump start on the Halloween baking this year! I had a lot of fun with these ones. I asked one of my friends for some inspiration and she said Pumpkin filled white cake with cream cheese frosting. Boom! That’s the way to mix taste with style! I had to go with a traditional orange and black theme for my first Halloween bake.
I also tried a little chocolate work for the first time as well. Thank god for candy melts. They were so easy to work with. I wish I had been able to find a better color that would stand out, but I ended up with black since it was the only one that wasn’t pastel.
The pumpkin filling is really simple. If you want to change up the texture a bit you could add 2 oz cream cheese and use a hand mixer to blend it in.
- 1 Box White Cake Mix
- 1 Package Jello Instant White Chocolate Pudding
- 1 Cup Sour Cream
- 4 Eggs
- 1/2 Cup Vegetable Oil
- 2 tsp Vanilla Extract
- 1/2 Cup Milk
- Black Food Coloring
- 16 oz Pumpkin Puree
- 1 Tbsp Cinnamon
- 1/4 tsp Nutmeg
- 1/4 Cup Sweetened Condensed Milk
- Optional: 2 oz cream cheese
- 1/2 cup butter, room temperature
- 1/4 cup shortening
- 8 oz cream cheese, room temperature
- 5 Cups powdered sugar
- 1 tablespoon vanilla
- 1-2 tablespoons cream or milk
- Orange and Black food coloring. I used Wilson icing color.
To make Cupcakes:
Preheat oven to 350 degrees.
To make the cupcakes add the cake mix and pudding into a stand mixer and mix on low. Add milk, mix well and scrape down the side of the bowl. Add oil and eggs. Mix well. Add vanilla and sour cream. Mix well for 2 minutes scraping down the sides of the bowl. It’s very important to make sure that the sides of the bowl are scraped down because if the batter isn’t evenly mixed your cupcakes will have inconsistent texture and bake.
Line cupcake pan with cupcake papers. Fill each cup about 2/3 full with batter. Bake for 20-22 minutes until a toothpick inserted comes out clean. Let cool completely before filling and frosting.
To make filling:
Mix all the ingredients together until smooth. Put it in a piping bag with a filling tip. Once the cupcakes are cooled insert the filling tip and fill each cupcake with plenty of pumpkin.
To make the frosting:
In a stand mixer beat the butter and cream cheese until smooth. Add 1 cup powdered sugar and vanilla. Mix completely. Slowly add the rest of the powdered sugar until you have a creamy frosting. Split the frosting into 2 bowls and add black coloring to one and orange coloring to the other. I used a dual bag technique and a Wilton 1M tip to pipe frosting onto the cooled cupcakes. Sprinkle coarse sea salt on top of each cupcake.
To make the decorations melt half a bag of any colored candy melts in a piping bag according to directions. Cut off a small tip of the bag. Pipe your favorite shapes onto wax paper and once hardened remove with a thin spatula.