I am SO EXCITED for the fall season!!! I made these pumpkin spice cupcakes for a “pre-thanksgiving dinner” with some friends. 

The batter uses all of the best spices! Cinnamon, nutmeg, ginger, and….something else, I forget. It also uses pumpkin puree, which I think helps make it so moist! They baked very well and were very light and fluffy.

I made the cream cheese frosting for these which worked perfectly with the cupcakes.

the decoration, however, was made from marzipan. I kneaded it and split it in two parts, one larger than the other. Dyed the bigger part orange and kneaded the color in, and the same for the green.

I rolled the orange into small balls, poked the top with a toothpick, and made the lines on the sides with a butter knife. The only tricky part is you have to keep cleaning the knife or your hands because it starts to stick and tear. 

To make the stems, I mixed a little orange with the green and rolled it out very thin. Then I just kind of cut a small piece and arranged it on top of the pumpkin to look like a stem. Some were short and some were long and curly. It was fun to be creative like that!