These DIY Pumpkin Spice Girls cupcakes will spice up your fall season, if not your entire life

It’s that time of year again: Pumpkin Spice season. By now, you’ve probably had your share of pumpkin spice lattes, but there’s still one pumpkin treat that’s been missing from your life. The pumpkin Spice Girls cupcake.

This is the punniest of all pun-pkin puns. If you were a ’90s kid, you’ll wannabe making these at home. Just bake or buy your favorite pumpkin spice cupcakes, then break out that fondant and get to work. Addias lines for Sporty, a platform shoe for Baby, a stiletto for Posh, leopard print for Scary, and of course, the Union Jack for Ginger. Sounds fancy, but it’s surprisingly easy to DIY. These cupcakes are sure to spice up your October, if not your entire life.

[tempo-video id=”5843557346001″ account=”4607804089001″]

Pumpkin Spice Girls Cupcakes

Baby Spice

6 oz. pink fondant
3 oz. white fondant
4 Tbsp. vanilla buttercream, plus 1 tsp., divided
2 pumpkin spice cupcakes

1. Roll out pink fondant to about 1/8-inch thickness. Cut out two circles using a 3 1/2-inch round cookie cutter.
2. Roll out white fondant to about 1/8-inch thickness. Using a boot stencil, cut out 2 boots with a sharp paring knife.
3. Using a small offset spatula, spread 2 tablespoons of the vanilla buttercream to just inside the edge of one cupcake. Repeat process with remaining cupcake.
4. Place one pink circle on top of each cupcake. Lightly form edges of the fondant to each cupcake. Smear remaining 1 teaspoon vanilla buttercream onto one side of each boot. Garnish cupcake with boot.

Posh Spice

6 oz. white fondant
3 oz. black fondant
4 Tbsp. vanilla buttercream, plus 1 tsp., divided
2 pumpkin spice cupcakes

1. Roll out white fondant to about 1/8-inch thickness. Cut out two circles using a 3 1/2-inch round cookie cutter.
2. Roll out black fondant to about 1/8-inch thickness. Using a stiletto stencil, cut out two stilettos with a sharp paring knife.
3. Using a small offset spatula, spread 2 tablespoons of the vanilla buttercream to just inside the edge of one cupcake. Repeat process with remaining cupcake.
4. Place one pink circle on top of each cupcake. Lightly form edges of the fondant to each cupcake. Smear the remaining 1 teaspoon vanilla buttercream onto one side of each stiletto. Garnish cupcake with stiletto.

Scary Spice

12 oz. ivory fondant
3 oz. brown fondant
3 oz. black fondant
4 Tbsp. vanilla buttercream, divided
2 pumpkin spice cupcakes

1. Roll out ivory fondant into a large oval about 1/8-inch thickness.
2. Roll out brown fondant into a medium circle about 1/8-inch thickness. Using a 5/8-inch circle fondant cutter, cut out 16 circles.
3. Roll out black fondant into a small circle about 1/8-inch thickness. Using a 3/8-inch circle fondant cutter, cut out 16 circles.
4. Place black circles on top of brown circles. Using a small offset spatula, gently press black circles into brown circles.
5. Place circles on top of ivory fondant layer, arranged unevenly. Using a rolling pin, gently roll back and forth over brown circles until fondant resembles leopard print. Cut out two circles using a 3 1/2-inch round cookie cutter.
6. Using a small offset spatula, spread 2 tablespoons of the vanilla buttercream to just inside the edge of 1 cupcake. Repeat process with remaining cupcake.
4. Place one cheetah circle on top of each cupcake. Lightly form the edges of the fondant to each cupcake.

Sporty Spice

6 oz. red fondant
3 oz. white fondant
4 Tbsp. vanilla buttercream, plus 1 tsp., divided
2 pumpkin spice cupcakes

1. Roll out red fondant to about 1/8-inch thickness. Cut out two circles using a 3 1/2-inch round cookie cutter.
2. Using a small offset spatula, spread 2 tablespoons of the vanilla buttercream to just inside the edge of one cupcake. Repeat process with remaining cupcake.
3. Place one red circle on top of each cupcake. Lightly form the edges of the fondant to each cupcake.
4. Roll out white fondant to about 1/8-inch thickness. Cut six 1/4-inch-wide long strips. Smear remaining 1 teaspoon vanilla buttercream onto one side of each strip. Drape one strip onto the center of each cupcake. Drape remaining two strips about 1/4-inch to the right and left of center strip (garnish will resemble an Adidas logo). Trim off excess white fondant hanging over the edges of the cupcakes.

Ginger Spice

6 oz. royal blue fondant
6 oz. white fondant
6 oz. red fondant
4 Tbsp. vanilla buttercream, plus 2 tsp., divided
2 pumpkin spice cupcakes

1. Roll out royal blue fondant to about 1/8-inch thickness. Cut out two circles using a 3 1/2-inch round cookie cutter.
2. Using a small offset spatula, spread 2 tablespoons of the vanilla buttercream to just inside the edge of 1 cupcake. Repeat process with remaining cupcake.
3. Place one royal blue circle on top of each cupcake. Lightly form the edges of the fondant onto each cupcake. Set aside.
4. Roll out white fondant to about 1/8-inch thickness. Cut four 1/2-inch-wide long strips and four 3/8-inch-wide long strips. Set aside.
5. Roll out red fondant to about 1/8-inch thickness. Cut four 1/4-inch-wide long strips and four 1/8-inch-wide long strips. Set aside.
6. Smear remaining 2 teaspoons vanilla buttercream onto one side of each white strip. Drape one (1/2-inch-wide) white strip on center of each cupcake. Drape remaining (1/2-inch-wide) white strip perpendicular to center stripe, forming a cross. Repeat process with remaining cupcake.
7. Following the white cross as a guide, drape one (3/8-inch-wide) white stripe across the center of each quarter cupcake, left to right. Drape remaining (3/8-inch-wide) white stripe across the center of each quarter cupcake, right to left. Repeat process with remaining cupcake.
8. Drape two (1/4-inch-wide) red stripes over the two (1/2-inch-wide) white stripes. Drape two (1/8-inch-wide) stripes over the two (3/8-inch-wide) red stripes. Trim off excess white fondant hanging over edges of the cupcakes.