If you are planning a gathering, why not try bringing these Harvest cupcakes. Harvest time always makes me think of leaves changing on the hills. This time of year also makes me think of pumpkins, corn stalks, and sadly rain. These cupcakes are even perfect for Thanksgiving.
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Harvest Festival originally was celebrated at the beginning of the Harvest season on 1 August. It was called Lammas, meaning ‘loaf Mass.’ Farmers made loaves of bread from the new crop of wheat. They then gave them to their local parish. They were then used for Communion bread during a special mass giving thanks to God for the wonderful harvest. This custom ended when Henry VIII broke away from the Catholic Church. These days, we have harvest festivals at the end of the season.
At the beginning of harvest, communities would appoint a strong and respected man of the village as their ‘Lord of the Harvest.’ He would be responsible for coming to an agreement o the harvest wages and organizing the field workers.
The end of the harvest was a party with a large amount of food called a Harvest Dinner, which was enjoyed during Michaelmas Day. The ‘Lord of the Harvest’ sat at the head of the table. There was a goose stuffed with ripe apples that were enjoyed along with many different kinds of veggies. Goose Fairs were and are still held in towns of the English during this time of the year.
This tradition celebrated Harvest Festival in churches which began in 1843. Reverend Robert Hawker invited parishioners to one a kind thanksgiving service for the harvest at his church at Morwenstow in Cornwall. Victorian hymns such as “We plow the fields and scatter,” “Come ye thankful people, come.” As well as “All things bright and beautiful” helped popularise his idea of a harvest festival. The annual custom of decorating churches with produce for the Harvest Festival service.
Homemade Harvest Cupcakes
- medium ice cream scooper
- large piping bag with a star tip
Chocolate Cupcake Ingredients:
- 1 box chocolate fudge cake mix
- 3 large eggs
- 1 ¼ cup whole milk
- ½ cup butter softened, unsalted sweet cream
Peanut Butter Frosting:
- 1 cup butter softened, unsalted sweet cream
- 1 cup peanut butter creamy
- 2 cup powdered sugar
- 1 tsp. vanilla extract
- 3 Tbsp heavy whipping cream
- 2 – 8 oz Sprinkles Sweet Tooth Fairy Fall Mix
- 12 reese peanut butter cups cut in half
- Preheat oven to 350 degrees F and line a cupcake pan with liners
- Using a hand mixer, beat the cake mix, butter, milk, and eggs until combined
- Fill the cupcake liners about ¾ full
- Place into the oven and bake for 21 minutes
- Allow cooling completely on the counter
Peanut Butter Frosting:
- Using a standing mixer, beat together the butter, peanut butter, powdered sugar, heavy whipping cream, and vanilla extract until combined, smooth and fluffy.
- Scoop 1 C of the frosting into the piping bag and set aside.
- Pour the sprinkles into a bowl.
- Using the ice cream scooper, scoop frosting onto the cupcake and smooth lightly into a thick disk.
- Coat the frosting in the sprinkles
- Pipe a dollop of frosting in the center of the frosting mound.
- Place a Reese cup on top of the dollop