Pumpkin Sugar Cookie Cupcakes
These pumpkin sugar cookie cupcakes start with soft vanilla cupcakes, a swirl of orange buttercream, and a baked pumpkin cookie on top. If you're looking for pumpkin frosted cookie cupcakes or pumpkin cookie topped vanilla cupcakes, this easy recipe comes together with a cake mix and festive Pillsbury cookies.
Ingredients
- 1 box yellow cake mix, plus ingredients from the back- water, oil, eggs
- 1 cup unsalted butter
- 5 cups confectioners sugar
- 2 tablespoons heavy cream
- 2 teaspoons vanilla extract
- Pinch of salt
- Orange gel food coloring
- 12 Pillsbury pumpkin shaped cookies
Instructions
- Prepare and bake the cupcakes according to the cake mix package directions. Let them cool completely.
- Bake the Pillsbury pumpkin cookies according to the package directions and allow them to cool.
- Beat the butter until smooth. Gradually mix in the confectioners sugar along with 1 tablespoon of heavy cream, the vanilla extract, and the salt.
- Add the remaining tablespoon of heavy cream if needed, then mix in the orange gel food coloring until the buttercream is smooth and evenly colored.
- Transfer the buttercream to a piping bag fitted with a 1M star tip and pipe frosting onto each cooled cupcake.
- Place one cooled pumpkin cookie on top of each cupcake and serve.
Notes
- Gel food coloring creates a brighter orange without thinning the buttercream.
- Let both the cupcakes and cookies cool completely before decorating.
- If the buttercream feels too thick, add the remaining heavy cream a little at a time.
- Store decorated cupcakes in an airtight container for up to 2 days at room temperature or up to 5 days in the refrigerator.
- For the freshest presentation, add the pumpkin cookies shortly before serving if making the cupcakes ahead of time.