These fall-festive little delights will make your guests feel welcome. This recipe, exclusive to Sur La Table, can also be found in the new Nordicware cookbook Bundt Entertaining, available in our cookbook section.

Fills 2 mini-bundt pans - Makes 12 pumpkin cupcakes

Ingredients - for the cupcakes

• 3 cups All Purpose Flour
• 1½ Tsp Baking Soda
• 1½ Tsp Baking Powder
• 1½ Tsp Ground Ginger
• 1½ Tbsp Ground Cinnamon
• 1½ Tsp Ground Nutmeg
• ¾ Tsp Salt
• 3 cups Sugar
• 1½ cups Unsalted Butter, room temperature
• 3 Tbsp freshly grated orange peel
• 6 Large Eggs
• 1½ cups Sour Cream
• ¾c Whole Milk

Procedure

1. Pre-heat oven to 350 degrees. Generously grease and lightly flour 2 Nordicware mini-cupcake bundt pans, tapping out excess flour (If using one pan cut above ingredients in half).
2. Sift first 7 ingredients into medium bowl
3. In large bowl and using an electric mixer, beat sugar, butter and orange peel until light and fluffy. Beat in eggs one at a time
4. In small bowl, mix sour cream and milk together and set aside
5. Sift flour mixture into butter mixture alternately with the sour cream mixture
6. Divide batter among prepared pans
7. Bake cakes until tester inserted in center comes out clean, about 35 minutes. Turn cakes out onto racks and cool completely

Ingredients - for the frosting

• 2 - 8oz packages of Chilled Cream Cheese
• 1/4c Unsalted Butter at room temperature
• 1 cup Powdered Sugar
• 2 tsp freshly grated orange peel
• ½ tsp vanilla extract
• Orange and Green food coloring as needed for decorating

Procedure

1. Mix all above ingredients together (except the food coloring) until well blended.
2. Apply one teaspoon of frosting to the flat side of one mini cupcake, spreading just shy of the edges. Press a frosted and unfrosted cupcake together, making sure to align the sides so that it looks like a full pumpkin.
3. If cupcakes are reluctant to stay together, stick a toothpick between the two sides. (Make sure and notify guests)
4. Using part of the frosting fill pastry bag with orange frosting (use as much orange food coloring as needed to create color you want). Using a small tip of your choice, pipe a line from top to bottom of your mini-pumpin cakes. Repeat every 1 ½ inches so the lines are equal space apart. Using part of the frosting , create green color and garnish top with leaf motif from frosting or using a leaf pastry bag tip.