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Witch Cupcakes

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Witch Cupcakes
  • Prep 40 min
  • Total 2 hr 10 min
  • Servings 24
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Cake mix, ready-to-spread frosting and candies make witchly cupcakes anything but scary.
Updated Sep 10, 2014

Ingredients

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • 2
    Tint frosting with green food color. Cut licorice twists lengthwise in half; cut each half crosswise into various lengths.
  • 3
    Frost cupcakes with frosting. Arrange licorice pieces on each cupcake for hat, candy corn for nose and peanut butter candies for eyes. Make pupils of eyes with black gel.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can freeze the unfrosted cupcakes up to three months ahead. Frost and decorate the frozen cupcakes, and let thaw at room temperature.
  • tip 2
    Bake the muffins in decorative paper baking cups found at party stores or cake-decorating supply stores.

Nutrition

240 Calories, 9g Total Fat, 1g Protein, 37g Total Carbohydrate, 24g Sugars

Nutrition Facts

Serving Size: 1 Cupcake
Calories
240
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
2g
10%
Trans Fat
1g
Cholesterol
25mg
9%
Sodium
200mg
8%
Potassium
35mg
1%
Total Carbohydrate
37g
12%
Dietary Fiber
0g
0%
Sugars
24g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
2%
2%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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