Skip to Content

Mini Pumpkin Cakes

  • Save Recipe
  • Prep 45 min
  • Total 60 min
  • Servings 48
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Colorful dessert ready in an hour! Enjoy these mini cupcakes made using Betty Crocker™ Super Moist™ white cake mix and fruit snacks.
Updated Aug 19, 2011
  • Save
  • Shop
  • Share
  • Keep Screen On



  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Place mini paper baking cup in each of 48 mini muffin cups. Make cake batter as directed on box--except stir in orange peel and 6 to 8 drops each red and yellow food colors. Divide batter evenly among cups, about 1 heaping tablespoonful each. Bake 14 to 18 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove from pan and cool completely, about 10 minutes.
  • 2
    In medium bowl, stir together frosting, 6 drops red food color and 8 drops yellow food color. Frost top of each cupcake. Using black gel, draw 2 triangles on each cupcake to look like pumpkin eyes, and draw a circle to look like a mouth.
  • 3
    Cut fruit snack into 48 (1-inch) pieces; tightly roll each piece to make a stem for each pumpkin. Place stem at top of each pumpkin. Store loosely covered.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.


Nutrition Facts are not available for this recipe
© 2024 ®/TM General Mills All Rights Reserved