Mini Pumpkin Cupcakes | Reader's Digest

Mini Pumpkin Cupcakes

These quick and easy pumpkin cupcakes will be a hit at any of your fall festivities.

By Meaghan Mountford from readersdigest.com

Use your favorite recipe for cake and frosting to make mini cupcakes. You can also substitute store-bought cake mix and frosting for a quick and easy Thanksgiving dessert.

Ingredients
Mini cupcakes
Mini baking cups (orange or fall theme)
Frosting
Orange food coloring
Orange sprinkles
Scissors
Green fruit roll-ups

You can find printed or fall-themed mini baking cups and the sprinkles at the craft store. You can also find orange food coloring there, though I prefer Americolorcorp.com.

Mini Pumpkin CupcakesMeaghan Mountford

Directions
Prepare mini cupcakes in printed or orange baking cups. Let cool completely. Tint frosting orange. Working with one cupcake at a time, frost the cupcake with a knife or spatula, and immediately dip in orange sprinkles, generously coating the top.

Unroll a green fruit roll-up. To make the stems, use the scissors to cut a rectangle about 1 ½ by 1 inch. Starting at a short side, roll stems and set aside. Snip strips from the green fruit roll-up about ¼ inch by 2 ½ inches. Twist and curl the strips and place on the cupcakes, securing one end at the center by pressing a stem into the cupcake.

Plus: 5 Tasty Thanksgiving Treats

More tasty treats from Meaghan Mountford can be found at The Decorated Cookie and CraftGossip.com.