Ingredients
Note: Gram measurements do not adjust automatically with the serving multiplier.
Method
FROSTING
- Beat butter until creamy – approximately 2-3 minutes. Add confectioners’ sugar, pumpkin puree, and vanilla. Beat on low until sugar is incorporated, then increase speed and beat until all ingredients are fully combined.
- Add cinnamon, nutmeg, and salt. Beat until smooth.
FLOWER COLORS
- Divide your frosting into the colors you would like to use. I needed four colors: yellow, orange, light green, and off-white (the regular frosting without color added). The colors from Wilton were Lemon yellow (Gel), Pastel green, and Orange (Gel) & Golden Yellow (Gel) to make orange.
- For the yellow flowers, I used an orange center and yellow petals. For the orange flowers, I did a yellow center and orange petals. Finally, for the off-white flowers, I did a light green center and off-white petals.
ASSEMBLY
- To make flowers, first place a small circle of frosting for your center in the middle of the cupcake. Using Wilton tip #2, create small strands coming out of the center dot of frosting to resemble the middle of a flower.
- Then, change to your petal color and Wilton tip #81. Begin creating the petals, keeping larger and more open petals toward the outside rim and smaller, closed petals near the center.
STORAGE
- Store finalized frosted cake or cupcakes in the refrigerator to keep frosting stiff. Bring to room temperature prior to serving.
Notes
PUMPKIN PUREE: Be sure to use pumpkin puree, not pumpkin pie filling.
AMOUNT: This makes enough to frost 12 cupcakes. Double recipe to frost a 2-layer 9″ cake or 24 cupcakes.
