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Jack-o’-Lantern Cupcakes

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  • Prep 25 min
  • Total 1 hr 25 min
  • Servings 24
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Looking for an easy dessert recipe for Halloween? Make these cute Jack o’ Lantern cupcakes using canned pumpkin, Betty Crocker™ Super Moist™ cake mix and cream cheese frosting.
Updated Sep 11, 2014
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  • 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, water, oil and eggs with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Divide batter evenly among muffin cups.
  • 3
    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.
  • 4
    In medium bowl, mix frosting and food color until blended. Frost cupcakes. Use black decorating gel to make jack-o’-lantern face.
  • 5
    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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Omit the gel and jack-o’-lantern face for a simpler pumpkin pecan cupcake.


Nutrition Facts are not available for this recipe
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