Pumpkin Patch Cupcakes

Adorable Halloween-themed cupcakes decorated to look like little pumpkins in a patch. Made with pumpkin spice cupcakes and orange-tinted frosting, complete with green licorice stems and tendrils.

36 servings

45 min

Published October 4, 2025

Ingredients

•12 pieces standard Pumpkin Spice cupcakes baked in orange paper liners
•24 pieces mini Pumpkin Spice cupcakes baked in white paper liners
•4 pieces green licorice twists
•24 ounces vanilla frosting
•1 bottle orange food coloring
•1 cup orange decorating sugar
•1 package green licorice laces

Cooking Instructions

1.
Cut the licorice twists into thirty-six 3/4-inch pieces for the pumpkin stems. Tint the vanilla frosting orange with the food coloring. Tint 1/2 cup of the orange frosting a darker shade of orange with more food coloring, and spoon into a ziplock bag. Press out the excess air, seal the bag, and set aside.
10 min
2.
Place the orange decorating sugar in a shallow bowl. Spread the lighter orange frosting on top of the cupcakes, mounding it slightly. Starting on the edge, roll the cupcake tops in the sugar to cover completely.
15 min
3.
Use a wooden skewer to mark ridges in the top of each cupcake. Starting in the center or slightly off center, lightly press the skewer down toward the top of the paper liner to create 5 or 6 indentations. Snip a 1/16-inch corner from the bag with the darker orange frosting and pipe a line in each indentation to make the ribs. Insert a cut green twist for the stem. Arrange the cupcakes on a serving platter or a cutting board and add the green licorice laces, trimmed to various lengths, for the tendrils.
20 min

Ingredients

•12 pieces standard Pumpkin Spice cupcakes baked in orange paper liners

•24 pieces mini Pumpkin Spice cupcakes baked in white paper liners

•4 pieces green licorice twists

•24 ounces vanilla frosting

•1 bottle orange food coloring

•1 cup orange decorating sugar

•1 package green licorice laces

Cooking Instructions

Cut the licorice twists into thirty-six 3/4-inch pieces for the pumpkin stems. Tint the vanilla frosting orange with the food coloring. Tint 1/2 cup of the orange frosting a darker shade of orange with more food coloring, and spoon into a ziplock bag. Press out the excess air, seal the bag, and set aside.

10 min

Place the orange decorating sugar in a shallow bowl. Spread the lighter orange frosting on top of the cupcakes, mounding it slightly. Starting on the edge, roll the cupcake tops in the sugar to cover completely.

15 min

Use a wooden skewer to mark ridges in the top of each cupcake. Starting in the center or slightly off center, lightly press the skewer down toward the top of the paper liner to create 5 or 6 indentations. Snip a 1/16-inch corner from the bag with the darker orange frosting and pipe a line in each indentation to make the ribs. Insert a cut green twist for the stem. Arrange the cupcakes on a serving platter or a cutting board and add the green licorice laces, trimmed to various lengths, for the tendrils.

20 min