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Pumpkin Sprinkle Pinata Cupcakes

Preparation 20

Get ready for an avalanche of sprinkles! Bite into one of these pumpkin piñata cupcakes and you’re in for a sweet and festive treat! 


  • 1 batch Perfect Birthday Cupcakes, prepared (see notes section for recipe link)
  • 2 batches Our Favorite Vanilla Buttercream
  • 4 teaspoons orange food coloring gel
  • 1 1/2 cups Halloween-themed sprinkles
  • 1 1/2 cups orange sugar
  • 12 green tootsie rolls or salt-water taffy candies


Cook and cool cupcakes. Prepare buttercream, tint to orange.

With a spoon or cookie scoop, remove the top center of each cupcake. Fill with sprinkles. Gently replace the very top of each cupcake over the sprinkles. With an ice cream scoop (like the Good Cook Smart Scoop Ice Cream Scoop0, place a scoop of frosting atop each cupcake. Roll in orange sugar until entire top of cupcake is coated. With a spoon, create pumpkin "lines" around the frosting.

With a rolling pin, flatten Tootsie rolls to 1/4" thick rectangles. Cut into two triangle shaped pieces. Mold one piece into a "stem" and the second into a "leaf". Press into the top of your pumpkin cupcakes. Serve immediately or keep fresh in the Good Cook Cupcake Pan and Carrying Case until ready to enjoy.

Recipe Notes

 For our Perfect Birthday Cupcakes recipe, click here.

For our Favorite Vanilla Buttercream recipe, click here.

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