Pumpkin Cupcakes with Sunflower Nut Filling

 

1

box Betty Crocker® SuperMoist® yellow cake mix

1

teaspoon pumpkin pie spice

1

cup canned pumpkin (not pumpkin pie mix)

1/2

cup water

1/3

cup vegetable oil

3

eggs

1

container Betty Crocker® Whipped fluffy white frosting

3/4

cup roasted salted sunflower nuts

1

container Betty Crocker® Rich & Creamy white frosting

1

teaspoon Betty Crocker® orange gel food color

1

tube (0.68 oz) Betty Crocker® black decorating gel

• 1 Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
• 2 In large bowl, beat cake mix, pumpkin pie spice, pumpkin, water, oil and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each 1/2 full.
• 3 Bake 15 to 20 minutes or until toothpick inserted in center of cupcake comes out clean. Remove from pan; place on cooling rack. Cool completely, about 30 minutes.
• 4 In large bowl, mix fluffy white frosting and sunflower nuts. With melon baller, scoop out center of each cupcake, scooping almost to bottom of cupcake. Spoon about 1 tablespoon frosting mixture into center of each cupcake.
• 5 In medium bowl, mix creamy white frosting and orange gel food color until well blended. Spread over tops of filled cupcakes. Use black decorating gel to make a jack-o-lantern face on top of each cupcake.