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Prep 45min
Total1hr35min
Servings24
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Ingredients
1
box Betty Crocker™ Super Moist™ 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
tub (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
3/4
cup roasted salted sunflower nuts
1
tub (16 oz) Betty Crocker™ Rich & Creamy Creamy White Frosting
1
teaspoon Betty Crocker™ orange gel food color
1
tube (0.68 oz) Betty Crocker™ black decorating gel
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Steps
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.
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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.
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Nutrition Facts are not available for this recipe
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