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Jack-o’-Lantern Cupcakes

jack-o’-lantern cupcakes Dessert
Jack-o’-Lantern Cupcakes
  • Prep 25 min
  • Total 1 hr 25 min
  • Servings 24

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 September 11, 2014
Betty Crocker Cake Mix
Make with
Betty Crocker Cake Mix

Ingredients

  • 1
    box Betty Crocker™ Super Moist™ butter pecan cake mix
  • 1
    cup canned pumpkin (not pumpkin pie mix)
  • 1/2
    cup water
  • 1/3
    cup vegetable oil
  • 3
    eggs
  • 2
    containers Betty Crocker™ Whipped cream cheese frosting
  • 1
    teaspoon orange paste food color
  • 2
    tubes (0.68 oz each) Betty Crocker™ black decorating gel
  • 12
    green gumdrops
  • 24
    candied pecan halves

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, 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.

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

Nutrition Facts

Serving Size: 1 Serving
Calories
250
% Daily Value
Total Fat
9g
0%
Saturated Fat
2g
0%
Sodium
200mg
0%
Total Carbohydrate
40g
0%
Dietary Fiber
1/2g
0%
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 2 Other Carbohydrate; 2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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