Fresh fruit is the cherry (or raspberry, or clementine, or blackberry) on top of these classic wedding cakes.
Recipe Card: Pumpkin Cupcakes with Cream Cheese Frosting
Amassing recipe cards traditionally started with the bridal shower, when guests were asked to share their favorite recipes with the nearlyweds. Nowadays you can find any recipe at the click of a button; no more "I know it's in here somewhere, I wrote it on the back of a napkin!" (Mom). While your recipe box might not be overflowing with the handwritten cards (or napkins) from yesteryear, we're hanging on to the idea by offering our very own monthly recipe card column. We'll be featuring easy, yummy, beautiful recipes for you to add to your collection, however you choose to store it.
These pumpkin cupcakes are adapted from a muffin recipe, which means the moist pumpkin cakes can truly hold their own without frosting—however, it’s the addition of cream cheese that makes them truly addicting! Seasonal pumpkin flavor, incredibly rich frosting and a rustic color combination of white and burnt orange render these cupcakes perfect for any autumn affair. They're dense enough to serve as a standalone dessert at a bridal shower yet versatile enough to incorporate into a wedding dessert table roster. The best part? Two cans of pumpkin keep them so moist that they're nearly impossible for even the most novice baker to mess up.
When it comes to garnish, bay leaves, pecans and cinnamon sticks make for understated, autumn-inspired flourishes that are probably already in every newlyweds’ pantry. However, for the adventurous, white florals, tiny succulents or glittery letters would also make charming cake toppers—the options are endless!