Harvest Pumpkin Cupcakes

Transform Betty Crocker® SuperMoist® spice cake mix into a Halloween or fall celebration dessert with this easy harvest pumpkin cupcake recipe.

  • Prep Time 30 min
  • Total Time 1 hr 35 min
  • Servings 24

Ingredients

1
box Betty Crocker™ SuperMoist™ spice cake mix
Water, vegetable oil and eggs called for on cake mix box
1/3
cup canned pumpkin (not pumpkin pie mix)
24
plain mini cake doughnuts
2
containers Betty Crocker™ Rich & Creamy vanilla frosting
1
can (6.4 oz) Betty Crocker™ Easy Flow orange decorating icing
24
pieces (1 1/2 inch) green candy apple licorice twists or black licorice
Small green spearmint gumdrop leaves or green gumdrops

  • 1 Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  • 2 Make cake mix as directed on box, using water, oil and eggs and stirring in pumpkin. Bake as directed for cupcakes. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
  • 3 Place 1 doughnut on top of each cupcake. In medium bowl, mix frosting and food color. Spread frosting on doughnut and around top edge of cupcake.
  • 4 Use orange icing to pipe lines on frosting to look like pumpkins. Insert licorice pieces in top of each stem, adding gumdrops for leaves and vines.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
390
,
% Daily Value
Total Fat
15g
15%
(Saturated Fat
3g,
3%
),
Sodium
300mg
300%;
Total Carbohydrate
60g
60%
(Dietary Fiber
0g
0%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 1/2 Starch; 2 1/2 Other Carbohydrate; 3 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.