Gourd

Pumpkin Lookalike Cupcakes

This post is sponsored by Samsung Home. All opinions are my own.

In the past, my family affectionately referred to me as “Susie Homemaker.” As a stay-at-home mom to my only child at just 21 years old, I was bursting with ideas and energy. I sewed costumes for my daughter, crocheted baskets from fabric scraps, and my oven was perpetually in use. My husband’s coworkers would frequently call me to place weekly “orders” for my cookies, which were delivered through him. I always had something creative in progress.

Fast forward twenty-one years, and I often reflect on how I managed it all. Just thinking about those days wears me out! I sometimes long for that same energy and creative flow, as it was such a fun and fulfilling outlet for me. I truly felt capable… and I certainly tried my best!

Now, as a busy mom of four, I still love hosting gatherings and filling my home with the aroma of freshly baked treats. My new aim is to create visually stunning desserts that don’t take all day to prepare.

I’m excited to share a delightful cupcake idea that looks like you slaved away for hours, yet comes together quickly. Presentation is everything, right?

With Thanksgiving approaching and the fall scent filling my home, I was inspired by pumpkins. These Pumpkin Lookalike Cupcakes are sure to delight your guests and make it seem like you dedicated an afternoon to crafting them!

Here’s what you’ll need:

• Freshly baked cupcakes
• Orange and green frosting (I prefer buttercream for easier piping)
• Pretzel rods
• Disposable decorating bags
• Tip 113 for leaves (any leaf tip will work)
• Tip 3 for vines
• Tip 1A or 2A for the pumpkin (I used 2A)

Start by using tip 1A or 2A to ice the inner half of the cupcake into a circular mound, using a swirling motion. This will help keep your pumpkin “shell” from collapsing.

Insert a pretzel rod into the center of the cupcake to create the stem.

Using tip 1A or 2A, begin piping from the outer edge of the cupcake, layering the frosting over the mound and up to the pretzel rod. Continue this around the entire cupcake.

With tip 113 (or any leaf tip), create one small leaf and one larger leaf, positioning them on either side of the pretzel stem.

Finally, with tip 3, add a vine or two.

And there you have it!

I like to pair these with traditionally frosted chocolate or brown cupcakes with fall-themed sprinkles for some visual contrast.