Fabulous Fall Cupcakes

by Jennifer on September 28, 2012

in Cupcakes, Fall Desserts, Halloween Desserts

My husband and I live near Colonial Williamsburg. It is not unusual to see ladies in bonnets driving to work in the morning or men decked out in full colonial garb grabbing coffee at a gas station. I kind of love it.

Now that the weather is nicer (or just not so oh-my-god-I’m-about-to-spontaneously-combust hot), we decided to visit a couple days ago – Instagram followers will remember the awesome candy apple we grabbed while we were there! I love fall – but I LOVE fall in Colonial Williamsburg.

After a devastating computer crash, I lost many of my fall CW pics. I’ll be taking more though and I’ll be sure to share, especially on Facebook! In the meantime, here are a couple random CW pictures to tide you over.

Om nom nom.

Little puppy photobomb.

I must have gotten a little too close for her liking – check out that stink eye!

Anyway, fall, Colonial Williamsburg, yada yada yada.

After I made my star spangled cupcakes several months ago, I was excited to try it out for other seasons and holidays. I went all out and made 4 different fall shapes!

Pumpkin

 

Acorn

 

Fall leaves (2 different shapes)

Fabulous Fall Cupcakes

Makes 24 cupcakes

Ingredients:

  • 2 boxes of white cake mix (substitute your favorite white cake recipe, if you like!)
  • Required ingredients for your cake mix/recipe – generally eggs, oil, and water
  • Food coloring in fall colors (dark and light brown, orange, yellow, and dark red)
  • Mini fall cutters (I have this set)
  • Cupcake liners
  • Frosting of your choice (I used this pumpkin buttercream recipe)

1. Prepare one box of cake mix. Divide into 5 bowls (or however many colors you will be mixing). Mix desired color into each bowl.

2. Put each batter into a plastic bag or pastry bag. This will allow you to have greater control of where the colors go – important if you want to make multi-color shapes!

3. Grease a 9×13 cake pan. How you add the colored batter depends on which shape you want to make!

To make pumpkins:

Using the orange batter in a plastic or pastry bag, “pipe” a thin layer of batter into the pan – make sure it is wide enough for your mini cutter – see?

Then, pipe a smaller layer of dark brown for the stem above the orange.

To make the acorns:

You should pipe two stripes of dark and light brown – one beside the other – like this:

 

To make the leaves:

The leaves are much easier – just pipe random ribbons of batter to fill your pan – orange, yellow, red and brown.

Don’t worry if the thickness of the batter isn’t even, it won’t matter when it is inside the cupcake!

4. Bake. Since we’re probably not using all of the batter (you don’t want the shapes to be as thick as a normal cake), you should decrease the baking time by approximately 30%. I recommend to just keep checking for doneness throughout the baking process – only you know your recipe and oven!

5. Once the cake has cooled, it is time for the fun part – cutting the shapes! Cut the pumpkins with an orange body and a dark brown stem, cut the acorns with a dark brown top and a light brown bottom, and the cut the leaves so that they are several different colors.

Pretty, huh?

6. Prepare the other cake mix. Line 2 muffin tins with cupcake liners. Put a tiny bit of batter in the bottom of each liner.

7. Add one shape per cupcake.

Make sure they are all facing the same direction – it is easier to keep track of where to cut the cupcake to reveal the shape!

8. Add batter around and on top of the shape. It’ll look a little bumpy, but don’t worry – that is what the frosting is for!

9. Bake according to your recipe’s instructions. Cool. When removing from pan, you may want to use a food writer to mark the “front” of the cupcake, so that you know how to cut it to reveal the shape.

10. Frost.

11. Cut in front of your guests.

Ohhhh….awwww…

5.0 from 2 reviews

 
Ingredients
  • 2 boxes of white cake mix
  • Required ingredients for your cake mix/recipe – generally eggs, oil, and water
  • Food coloring in fall colors (dark and light brown, orange, yellow, and dark red)
  • Mini fall cutters
  • Cupcake liners
  • Frosting of your choice
Instructions
  1. Prepare one box of cake mix. Divide into 5 bowls (or however many colors you will be mixing). Mix desired color into each bowl.
  2. Put each batter into a plastic bag or pastry bag. This will allow you to have greater control of where the colors go – important if you want to make multi-color shapes!
  3. Grease a 9×13 cake pan. How you add the colored batter depends on which shape you want to make!
  4. To make pumpkins: Using the orange batter in a plastic or pastry bag, “pipe” a thin layer of batter into the pan – make sure it is wide enough for your mini cutter. Then, pipe a smaller layer of dark brown for the stem above the orange.
  5. To make the acorns: You should pipe two stripes of dark and light brown – one beside the other.
  6. To make the leaves: The leaves are much easier – just pipe random ribbons of batter to fill your pan – orange, yellow, red and brown. Don’t worry if the thickness of the batter isn’t even, it won’t matter when it is inside the cupcake!
  7. Bake. Since we’re probably not using all of the batter (you don’t want the shapes to be as thick as a normal cake), you should decrease the baking time by approximately 30%. I recommend to just keep checking for doneness throughout the baking process – only you know your recipe and oven!
  8. Once the cake has cooled, it is time for the fun part – cutting the shapes! Cut the pumpkins with an orange body and a dark brown stem, cut the acorns with a dark brown top and a light brown bottom, and the cut the leaves so that they are several different colors.
  9. Prepare the other cake mix. Line 2 muffin tins with cupcake liners. Put a tiny bit of batter in the bottom of each liner. Add one shape per cupcake. Make sure they are all facing the same direction – it is easier to keep track of where to cut the cupcake to reveal the shape!
  10. Add batter around and on top of the shape. It’ll look a little bumpy, but don’t worry – that is what the frosting is for!
  11. Bake according to your recipe’s instructions. Cool. When removing from pan, you may want to use a food writer to mark the “front” of the cupcake, so that you know how to cut it to reveal the shape.
  12. Frost and serve.

 

 

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{ 71 comments… read them below or add one }

1 Yesenia September 28, 2012 at 10:57 am

Absolutely LOOOOVE!!!! :)

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2 Jennifer September 28, 2012 at 12:50 pm

Thank you, Yesenia! I really loved how they came out :)

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3 Carrie's Creations September 28, 2012 at 11:43 am

You are adorable. I love these!!!

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4 Jennifer September 28, 2012 at 12:51 pm

Aww – I’m so glad you like them! I’m excited to share more Colonial Williamsburg pics – I love that place :)

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5 Jill @ KitchenFunWithMy3Sons September 28, 2012 at 2:49 pm

Such a cute idea…love them!

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6 Jennifer September 28, 2012 at 3:15 pm

Thank you, Jill! :)

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7 Sue {munchkin munchies} September 28, 2012 at 5:38 pm

Jennifer, Thanks so much for the tutorial! I may give it a go:) They look amazing, and so fun! When I was eleven (LONG time ago!), I visited Colonial Williamsburg with my family, all the way from CA. I loved it!

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8 Jennifer September 28, 2012 at 6:08 pm

Thank you, Sue! It is so fun to think of all of the shapes that you can stick inside a cupcake :)

It is very nice having Colonial Williamsburg nearby – I LOVE taking pictures there!

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9 Julia September 29, 2012 at 3:50 am

I love those little centers in the cupcakes!

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10 Jennifer September 29, 2012 at 8:42 am

Thanks so much, Julia!

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11 Tara September 29, 2012 at 10:31 am

Isn’t this the coolest of ideas!! I am going to add this to my Mouth Watering Mondays post this Monday. Come on over to see it at http://www.noshingwiththenolands.com Cheers, Tara

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12 Jennifer September 29, 2012 at 10:39 am

Thank you, Tara! I’ll be checking it out :)

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13 Tara October 8, 2012 at 12:18 pm

It’s up and I have to say your cupcakes are Fab-u-lous!!

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14 Jennifer October 8, 2012 at 12:20 pm

Thank you, thank you! :)

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15 Michelle | Creative Food September 29, 2012 at 11:00 am

These are incredible!! Just pinned. I will need to try them out :)

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16 Jennifer September 29, 2012 at 11:02 am

Aww – thanks so much, Michelle! I’m glad you like them :)

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17 Mike September 29, 2012 at 1:25 pm

These cupcakes turned out great! I had shared your link on Facebook. More people should know about these. :)

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18 Jennifer September 29, 2012 at 2:41 pm

Thank you, Mike! I greatly appreciate it! :)

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19 Kate September 29, 2012 at 2:01 pm

Amazing cupcakes – such a clever idea!! :)

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20 Jennifer September 29, 2012 at 2:41 pm

Thank you, Kate!

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21 cheles johnson September 29, 2012 at 5:12 pm

Thank you for leaving such detailed instructions w/o making us pay for it. This is a wonderful idea.

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22 Jennifer September 29, 2012 at 5:13 pm

Happy to do it, Cheles! :)

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23 Danielle Lieberman September 29, 2012 at 6:25 pm

AMAZING, so creative and talented. Love your work!!

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24 Jennifer September 29, 2012 at 7:49 pm

Thanks so much, Danielle! I’m glad you like them :)

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25 Cooking on a Dime September 29, 2012 at 8:53 pm

How cute is that? I love the little pumpkin in the middle.

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26 Jennifer September 30, 2012 at 8:55 am

Thanks so much! I think the pumpkin was my favorite :)

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27 Lisa @ Snappy Gourmet September 29, 2012 at 9:47 pm

LOVE the cupcakes!

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28 Jennifer September 30, 2012 at 8:56 am

Thanks so much, Lisa!

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29 Elizabeth @Food Ramblings September 30, 2012 at 10:10 am

love these fall cupcakes!!! need to get myself some mini-cookie cutters!

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30 Jennifer September 30, 2012 at 10:20 am

They were only about $5 on Amazon for a whole fall/Halloween set – a great deal, I think! :)

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31 Debbie September 30, 2012 at 1:15 pm

Very cute and great instructions. I was wondering how you got the 2 colors for the pumpkins and cute acorns. You make it seem so easy. Just may have to try these out…

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32 Jennifer September 30, 2012 at 2:31 pm

Thank you, Debbie! I had a blast making them :)

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33 Cat September 30, 2012 at 3:36 pm

I love these. Have been looking into making shapes inside cupcakes for a while, Do you find the inside is dry at all? Between the colouring and the double bake I have been having trouble with this.

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34 Jennifer September 30, 2012 at 3:41 pm

Hi Cat! I was initially worried about this too, but have not noticed any difference in consistency between the middle of the cupcake and the rest. I think the unbaked batter acts as a barrier between the shape and the oven heat. Just make sure that your batter for the shapes is not overbaked!

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35 susie October 1, 2012 at 9:50 am

puppy bomb…LOL I am going to make those apples this month….they are so beautiful and soooo expensive! What a fun place to live!

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36 Jennifer October 1, 2012 at 2:09 pm

Thanks, Susie! It is so nice having it close – we never get tickets to see the shows/re-enactments or anything, we just love walking around and taking pictures :)

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37 trish October 1, 2012 at 9:55 am

Look at that cuteness inside!! Now THIS is what I love about Fall ~ cute and yummy too.

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38 Jennifer October 1, 2012 at 2:09 pm

Thanks, Trish! :)

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39 The BearFoot Baker October 1, 2012 at 9:58 am

I am in love with these!!! So cute and very cleaver! Seeing the reaction on peoples faces would be such fun!!

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40 Jennifer October 1, 2012 at 2:09 pm

I’m so glad you like them, Lisa!! :)

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41 Ruby Y October 1, 2012 at 2:57 pm

Awesome.. I love these cupcakes and I want to taste one badly :)

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42 Jennifer October 1, 2012 at 4:44 pm

Thank you, Ruby! :)

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43 marjorie d. October 2, 2012 at 3:07 am

These are so adorable!

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44 Jennifer October 2, 2012 at 7:41 am

Thanks, Marjorie!

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45 Brenna October 2, 2012 at 9:20 am

Hi Jennifer,
My Friend and I love these cupcakes, they are so cute! We decided we wanted to make them today, but we can a question about them. How does the inside “pumpkin part” not over bake while the rest of the cupcake is in the oven? Is there a trick to it?
Thanks!
PS: I LOVE your Blog :)

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46 Jennifer October 2, 2012 at 9:22 am

Hi Brenna! Great question :) I was initially worried about this too, but have not noticed any difference in consistency between the middle of the cupcake and the rest. I think the unbaked batter acts as a barrier between the shape and the oven heat. Just make sure that your batter for the shapes is not overbaked after the first go in the oven!

So glad you like the blog!

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47 rhonda October 2, 2012 at 5:58 pm

My daughter is 13 an is going to williamsburg and has to have a recipe. An have to fix it do u no anything easy?

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48 Jennifer October 2, 2012 at 9:27 pm

Hi Rhonda! I’m not quite sure I understand your question – are you looking for a Williamsburg inspired recipe? Shoot me an email at jennifer@notyourmommascookie.com and I’ll see what I can do!

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49 Judy P October 3, 2012 at 10:04 am

Am I really unobservant or what….do you have a “print recipe feature” on your site. If not, how do you suggest someone print out the recipes?

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50 Jennifer October 3, 2012 at 11:51 am

Hi Judy! Thanks so much for your comment. I’m in the process of adding a more user-friendly format to my recipes – you may have noticed that some have already been converted. Picture heavy tutorials, like my fall cupcakes, are a bit more difficult to convert! I’m working on it and hope to have most recipes done soon. In the meantime, I’ve converted this recipe to a PDF for you to print – it is not as pretty as the formatted recipes, but it is much cleaner. You can download it here: http://notyourmommascookie.com/wp-content/uploads/2012/10/Fabulous-Fall-Cupcakes.pdf. Hope that helps! :)

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51 Debs October 8, 2012 at 9:07 am

I wondered how it was done….. so clever!

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52 Jennifer October 8, 2012 at 9:26 am

Thanks, Deb! :)

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53 Jaime October 9, 2012 at 3:59 pm

I LOVE THESE!! They are sooooo cute! I was wondering how the texture was when you bit into it. Wouldn’t it be kinda dry cooking the center part twice? I am totally going to try this for my birthday cupcakes that I am making on Saturday! Thank you for this recipe.

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54 Jennifer October 9, 2012 at 4:03 pm

Hi Jaime – thanks for your comment! I was initially worried about this too, but have not noticed any difference in consistency between the middle of the cupcake and the rest. I think the unbaked batter acts as a barrier between the shape and the oven heat. Just make sure that your batter for the shapes is not overbaked and bake the whole cupcakes at the lower end of the baking time! If you have any questions while you’re making these or run into any problems, feel free to drop me a line at jennifer@notyourmommascookie.com and I’ll be happy to help, if I can!

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55 Alexa October 11, 2012 at 4:24 pm

Those are adorable! Don’t the centers dry out though from being twice baked? Is there a trick to that?

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56 Jennifer October 11, 2012 at 4:27 pm

Hi Alexa – thanks for your comment! I was initially worried about this too, but have not noticed any difference in consistency between the middle of the cupcake and the rest. I think the unbaked batter acts as a barrier between the shape and the oven heat. Just make sure that your batter for the shapes is not overbaked and bake the whole cupcakes at the lower end of the baking time!

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57 Alexa October 12, 2012 at 11:54 am

That’s awesome! Thank you for the tips, I’ll definitely be trying these!

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58 Jennifer October 12, 2012 at 11:56 am

Awesome! I’d love to know how they turn out! :)

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59 Jacquee @ I Sugar Coat It! October 17, 2012 at 10:43 am

LOVE these! Found you on Pinterest.

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60 Jennifer October 17, 2012 at 12:08 pm

Thanks, Jacquee! I’m so glad you like them :)

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61 Diella October 23, 2012 at 9:18 pm

I’m looking forward to making these cupcakes! But, I was wondering where you got your food coloring in fall colors? Thanks! :D

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62 Jennifer October 23, 2012 at 9:25 pm

Hi Diella! I always use Americolor food coloring, which comes in tons of different colors! You can buy it at Amazon or other cookie decorating supply stores :)

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63 Georganne October 31, 2012 at 8:11 pm

Your cupcakes are amazing!!! WOW!!! SO SO clever!!!

And… guess what? I’ve been to Colonial Williamsburg. Its too bad we didn’t know each other then!

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64 Jennifer November 1, 2012 at 6:59 pm

Thank you, thank you, Georganne!

I’ve lived in or near Williamsburg for 11 years now – maybe we crossed paths? :) Hope I get to meet you one day!

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65 Georganne November 1, 2012 at 7:25 pm

We could have been standing side-by-side at the candy store and never known it….tragic. :)

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66 kristina December 27, 2012 at 9:46 am

WOW! so talented! I am really impressed with these little cupcakes! Great idea!

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67 Jennifer December 27, 2012 at 10:19 am

Thank you, Kristina! :)

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68 Cindy October 6, 2013 at 12:43 pm

These are adorable! I will do this for sure. Thinking that for a wedding shower, or baby shower, you could make some really cute “middles” too!! Fun!! Thanks for sharing!

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69 Jennifer October 6, 2013 at 3:27 pm

Thanks, Cindy! Glad you like them :)

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70 Lucy October 24, 2013 at 2:04 am

Love the recipe! I will try it this week. Thanks for sharing.

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71 Jennifer October 24, 2013 at 9:41 am

Thanks, Lucy!

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