One day in advance, make cookies. Prepare cookie dough and roll out 1/8 in. thick. Cut cookies using pumpkin cutter from set. Bake and cool completely.
Prepare royal icing. Tint portions orange and green. Use tip 3 and full-strength orange icing to outline pumpkin. Use tip 3 and thinned orange icing to fill-in pumpkin. Let set. Use tip 6 and full-strength green icing to fill-in stem. Let set.
Bake mini pumpkin pies in mini muffin pan following recipe directions. Cool completely.
Fill standard cupcake baking cup 1/4 full with cupcake batter. Place cooled mini pumpkin pie in center of cupcake batter. Cover pie with cupcake batter, filling cavity 3/4 in. full. Bake and cool completely.
Prepare whipped icing mix following package directions. Use tip 1M, disposable decorating bag and whipped icing to pipe swirl on top of cupcake. Cover with sprinkles.
Such an awe-inspiring collection of harvest-ready cupcakes!
Use tip 2A to pipe pumpkins on cupcake tops, add green leaves and green string licorice. These are featured on our 13-Count Cupcakes-N-More Dessert Stand.
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