1/4 cup sour cream
1/4 cup butter, softened
2 teaspoons vanilla
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg or 1/4 teaspoon ground nutmeg
5 cups powdered sugar
Green paste food coloring
Brown paste food coloring
Milk
12 Sugar and Spice Cupcakes (see recipe below) or other 2-1/2-inch cupcakes in paper bake cups
Candy pumpkins
Sugar and Spice Cupcakes
1 package 2-layer-size yellow cake mix
4 ounces cream cheese, softened
4 eggs
3/4 cup water
1/2 cup vegetable oil
1/4 cup packed brown sugar
1 - 1 1/2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg or 1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon vanilla
1/4 teaspoon ground cloves
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
DIRECTIONS
1. For frosting, in a large mixing bowl beat sour cream, butter, vanilla, cinnamon, and nutmeg with an electric mixer on medium speed until combined. Beat in powdered sugar until smooth. Tint frosting with green and brown food colorings to reach desired grass color. Beat in enough milk to reach desired consistency
2. Set Sugar and Spice Cupcakes on a wire rack. Place frosting in a large pastry bag fitted with a multi-opening (grass) tip. Using quick upward motions, pipe frosting to look like grass on tops of cupcakes.
3. Place two or three candy pumpkins on top of each cupcake. If desired, change pastry bag tip to a small round tip; pipe up and over the green stem end of each candy pumpkin, forming tendrils. Makes 12 (12-1/2-inch) cupcakes.
Sugar and Spice Cupcakes
1. Preheat oven to 350 degrees F. Line twenty-six 2 1/2-inch muffin cups with paper bake cups. In a large mixing bowl combine cake mix, cream cheese, eggs, the water, oil, the 1/4 cup brown sugar, the 1 to 1 1/2 teaspoons cinnamon, the nutmeg, ginger, vanilla, and cloves. Beat with an electric mixer on medium speed about 1 minute or until combined. Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups. In a small bowl combine the 1/2 cup brown sugar and the 1/2 teaspoon cinnamon. Sprinkle about 1 teaspoon brown sugar mixture over each cupcake. Bake for 18 to 20 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
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