Pumpkin Cupcakes with Sunflower Nut Filling

Andi, former Betty Crocker Kitchens editor shares a fun, filled Halloween cupcake recipe.

  • Prep Time 45 min
  • Total Time 1 hr 35 min
  • Servings 24


box Betty Crocker™ SuperMoist™ yellow cake mix
teaspoon pumpkin pie spice
cup canned pumpkin (not pumpkin pie mix)
cup water
cup vegetable oil
container Betty Crocker™ Whipped fluffy white frosting
cup roasted salted sunflower nuts
container Betty Crocker™ Rich & Creamy white frosting
teaspoon Betty Crocker™ orange gel food color
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.

Expert Tips

There will be about 2/3 cup pumpkin remaining from a 15-oz can which can be used to make 1 loaf of pumpkin bread. Search for ‘pumpkin bread’ on www.bettycrocker.com

For easy storing and transporting, use a cupcake caddy.

For Thanksgiving, omit the orange frosting and jack-o-lantern decoration. Make the cupcakes as directed in the recipe, but frost them with Betty Crocker® Rich & Creamy cream cheese frosting.