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box Betty Crocker™ SuperMoist™ butter pecan cake mix
cup canned pumpkin (not pumpkin pie mix)
cup vegetable oil
containers Betty Crocker™ Whipped cream cheese frosting
teaspoon orange paste food color
tubes (0.68 oz each) Betty Crocker™ black decorating gel
candied pecan halves
Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
In large bowl, beat cake mix, pumpkin, water, oil and eggs with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Divide batter evenly among muffin cups.
Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
In medium bowl, mix frosting and food color until blended. Frost cupcakes. Use black decorating gel to make jack-o’-lantern face.
On work surface, flatten gumdrops with rolling pin; cut out leaf shapes with sharp knife. Place leaf cutouts and 1 pecan half on cupcakes near stems.
Omit the gel and jack-o’-lantern face for a simpler pumpkin pecan cupcake.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
1/2 Starch; 2 Other Carbohydrate; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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